Pregnancy Friendly Pomegranate & Mint Beet Kale Slaw
Vibrant, jewel-toned, and packed with ingredients that genuinely pull their weight during pregnancy, this slaw is the kind of dish that feels as good as it looks. Raw beets bring folate and natural sweetness, massaged lacinato kale softens into something almost silky, and pomegranate arils add little bursts of antioxidant-rich juice throughout. Pumpkin seeds deliver a satisfying crunch along with plant-based iron and zinc — two nutrients that matter a lot when you're eating for two. The dressing leans on fresh lemon juice, raw honey, and a pinch of turmeric and ginger, keeping everything bright and clean without any ingredients you'd need to second-guess. Massaging the kale with olive oil before adding the dressing is the move that makes this slaw genuinely craveable rather than tough and bitter. Everything comes together quickly, holds up well in the fridge for a few hours, and works beautifully as a side or a light lunch on its own.
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Learn more →Ingredients
4 servings
For the slaw
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves very thinly sliced
- 2 medium raw beets (about 10 oz total), peeled and coarsely grated
- ¾ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
- ⅓ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp raw honey
- 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Place the sliced kale in a large mixing bowl. Drizzle 1 tbsp of the olive oil over the kale and massage with your hands for about 2 minutes, until the leaves soften, darken slightly, and reduce in volume by about a third.
- 2
In a small bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, honey, apple cider vinegar, turmeric, ginger, salt, and black pepper until the dressing is smooth and uniform in color.
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