Pregnancy Friendly Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Pregnancy Friendly Pesto-Walnut Beet and Kale Slaw

Eating well during pregnancy means loading up on nutrient-dense whole foods, and this vibrant slaw delivers on every front. Caramelized roasted beet wedges bring natural sweetness and a gorgeous jewel-toned color, while massaged lacinato kale and shredded red cabbage create a satisfying, tender base that's anything but boring. The homemade pesto dressing — built from fresh basil, raw walnuts, lemon juice, and nutritional yeast — ties everything together with bright, herby flavor and none of the mystery ingredients you'd find in a jarred sauce. Walnuts show up twice here, folded into the dressing and scattered on top, adding healthy fats and a gentle crunch that makes each bite feel complete. Massaging the kale with lemon juice and salt is a small step that makes a big difference, softening the leaves so they're easy to eat and easier to digest. Everything comes together in one large bowl, and the slaw holds up well in the fridge, making it a smart option when you want a nourishing meal ready to go without starting from scratch.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!