Kale Salad with Basil Pesto Dressing

A star among leafy greens, kale is part of the cruciferous family (which includes cabbage, cauliflower, broccoli, and turnip). Packed with vitamins A, C, and K, as well as other nutrients like fiber, manganese, and folate, you can't go wrong with this immune-boosting vegetable. Though it features well in soups and stews and with other cooked vegetables, its rich, dense texture makes it an especially appealing choice for hearty salads. Dressed with a basil sunflower seed pesto, and mixed up with some cherry tomatoes, red onion and red pepper strips, this refreshing and filling salad is satisfying enough to feature in its own right, and it dresses up any meal as a shining side.

Kale Salad with Basil Pesto Dressing

Recipe by Lisa Turner
Published on November 19, 2025

A colorful and refreshing crunchy kale salad dressed with pesto, tomatoes, and red pepper

Preparation: 25 minutes

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Pesto:

2 cups fresh basil leaves
1/2 cup raw sunflower seeds
2 cloves garlic, minced
3 tablespoons nutritional yeast
1/3 to 1/2 cup olive oil
1 teaspoon sea salt

Salad:

2 bunches green kale, chopped (about 6 to 7 cups)
4 tablespoons olive oil
2/3 cup cherry tomatoes, halved
1 red pepper, seeded and diced
1 small red onion, diced
3 tablespoons nutritional yeast
3 tablespoons hemp seeds
sea salt and fresh cracked black pepper to taste

Instructions:

To make the pesto, combine the basil, sunflower seeds, garlic and nutritional yeast in a food processor, and process until well combined. Drizzle in the olive oil, pulsing as you pour. Process until you have a smooth paste, adding as much olive oil as needed. Season with sea salt.
To make the salad, place the chopped kale in a large bowl, and toss with the olive oil. Add the pesto and mix well, using your hands to thoroughly coat the kale leaves. Add the tomatoes, red pepper, red onion, and sprinkle with nutritional yeast, hemp seeds, and salt and pepper. Toss again to combine.

Makes 6 servings