Legume Free Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Legume Free Pesto-Walnut Beet and Kale Slaw

Earthy roasted beets, massaged lacinato kale, and shredded red cabbage come together in a slaw that's as stunning to look at as it is satisfying to eat. The real star is the homemade pesto dressing — blitzed from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — which coats every ribbon of greens with bright, herby richness. Keeping this dish free from legumes is genuinely effortless here, since the dressing skips the chickpeas or white beans that sometimes sneak into plant-based slaws, and every single ingredient is naturally in the clear. Massaging the kale with lemon juice and salt is a small step that makes a big difference, softening the leaves so they absorb the dressing instead of fighting it. Caramelized beet wedges add a sweet, jammy contrast to the crunch of roughly chopped walnuts scattered over the top. This is the kind of salad that holds up well, making it a smart choice for meal prep or a make-ahead side that actually improves as it sits.

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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
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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