Pescatarian Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Pescatarian Pesto-Walnut Beet and Kale Slaw

Earthy, vibrant, and packed with bold flavor, this slaw is the kind of salad that actually makes you excited to eat your greens. Caramelized beet wedges bring a natural sweetness that plays beautifully against the massaged lacinato kale and crisp shredded red cabbage, while a homemade basil-walnut pesto dressing ties everything together with herby, garlicky depth. The pesto here skips traditional parmesan in favor of nutritional yeast, which delivers that savory, umami-rich quality without any dairy — making it a genuinely satisfying plant-forward option that still feels indulgent. Massaging the kale with lemon juice and salt is the small step that makes a big difference, softening the leaves so they soak up every bit of that luscious dressing. Crunchy chopped walnuts scattered over the top add texture and a nutty richness that rounds out each forkful. This is the kind of dish that works as a hearty standalone lunch or a stunning side at a dinner table — and it holds up well in the fridge, so leftovers are genuinely worth looking forward to.

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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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