Chicken Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Chicken Free Pesto-Walnut Beet and Kale Slaw

This vibrant slaw is a full-on flavor experience — earthy caramelized beet wedges, massaged lacinato kale, and crunchy shredded red cabbage all brought together by a punchy walnut-basil pesto dressing. The pesto skips the parmesan in favor of nutritional yeast, which delivers that savory, umami depth without any animal products getting in the way. Roasting the beets until their edges caramelize is the move that takes this from simple salad to something genuinely crave-worthy. Massaging the kale with lemon juice and salt softens it just enough to make every bite tender rather than tough, and it soaks up that herby dressing beautifully. Walnuts pull double duty here — blended into the pesto for richness and scattered on top for texture — so every forkful has something going on. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead side that actually improves as it sits. Whether you're serving it as a standalone lunch or alongside a grain bowl, this slaw is the kind of plant-forward dish that earns a permanent spot in the rotation.

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Ingredients

4 servings

For the roasted beets

2 medium beets (about 12 oz total), scrubbed
1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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¼ tsp salt

For the pesto dressing

2 cups fresh basil leaves, packed
½ cup raw walnuts
3 tbsp nutritional yeast
2 cloves garlic, peeled
3 tbsp fresh lemon juice (about 1 lemon)
¼ cup extra virgin olive oil
¼ tsp salt
¼ tsp black pepper

For the slaw

1 large bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
¼ small red cabbage (about 2 cups), thinly shredded
¼ cup raw walnuts, roughly chopped
1 tbsp fresh lemon juice
¼ tsp salt

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Trim the beets, cut each into 6–8 wedges, and toss on a baking sheet with 1 tbsp olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer.
2
Roast the beets for 35–40 minutes, turning once halfway through, until tender when pierced with a knife and the edges are caramelized. Remove from the oven and let cool on the baking sheet for 10 minutes.

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