Pistachio Free Smoky Paprika Kale and Blueberry Salad
This salad is a bold, beautiful bowl that earns its place as a main event, not just a side. Massaged kale gets silky and deeply flavored, then gets tossed with juicy blueberries, creamy avocado, and a smoky paprika-cumin dressing that ties everything together with serious depth. The toasted walnuts and pumpkin seeds add a satisfying crunch and richness that make every bite feel complete. One of the best things about this recipe is that every ingredient is straightforward and easy to verify — no mixed nut blends, no ambiguous toppings, just whole foods you can pick up and inspect yourself. The dressing is the real star here: smoked paprika and cumin give it a warm, almost earthy backbone, while fresh lemon juice and honey keep it bright and balanced. It comes together quickly and looks stunning on the table, making it just as good for a weeknight dinner as it is for impressing guests.
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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.
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