Chestnut Free Smoky Paprika Kale and Blueberry Salad
This salad is a genuinely exciting combination of flavors — smoky, bright, creamy, and a little sweet all at once. The smoked paprika and cumin dressing is the real star here, bringing a warm depth that makes the fresh blueberries pop in the most unexpected way. Massaging the kale with a pinch of salt before dressing it is a small step that makes a huge difference, softening the leaves so they soak up every bit of that lemon-spiced vinaigrette. Toasted walnuts and pumpkin seeds add serious crunch and a nutty richness, while creamy avocado slices on top keep everything feeling indulgent and satisfying. For anyone navigating tree nut concerns, it's worth knowing that chestnuts are a common hidden ingredient in seasonal salads and prepared dressings — this recipe keeps things clean and straightforward, relying only on whole, easy-to-verify ingredients. Everything comes together in one bowl with no complicated techniques, just honest, vibrant produce doing its best work. Finish it with a scatter of fresh parsley and serve immediately for maximum color and crunch.
About FigFig 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 salad
- 1 bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt
- 1 cup fresh blueberries
- ¼ small red onion, very thinly sliced
- ½ cup raw walnuts
- ¼ cup pumpkin seeds (pepitas)
- 1 avocado, pitted and sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp raw honey
- 1 small garlic clove, finely minced
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large skillet over medium heat, add the walnuts and pumpkin seeds and toast, stirring frequently, until the walnuts are fragrant and lightly golden and the pumpkin seeds begin to pop, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, lemon juice, smoked paprika, cumin, honey, garlic, salt, and black pepper until fully combined and slightly emulsified.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!