Pregnancy Friendly Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, nutty toasted buckwheat, creamy avocado, and peppery arugula come together in a salad that feels genuinely exciting to eat — not like a compromise. The smoked paprika and cumin dressing ties everything together with a warm, slightly smoky depth that makes each bite more interesting than the last. During pregnancy, getting a wide range of nutrients from whole, minimally processed ingredients matters, and this recipe delivers on that front without requiring any specialty products or complicated techniques. Beets bring natural folate, avocado adds healthy fats, and pumpkin seeds contribute a satisfying crunch along with plant-based minerals — all from ingredients you can easily verify and trust. Toasting the buckwheat groats in a dry skillet before adding them to the salad is a small step that makes a big difference, coaxing out a rich, popcorn-like flavor that store-bought versions rarely match. Everything is dressed with fresh lemon juice, olive oil, and a touch of honey, keeping the ingredient list clean and straightforward. Serve it immediately after assembling so the arugula stays bright and the avocado holds its color.

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