Pregnancy Friendly Smoky Paprika Kale and Blueberry Salad
This vibrant salad is a powerhouse of whole-food ingredients that happen to be exactly what a growing body craves. Massaging the kale with a pinch of sea salt softens the leaves and makes them far more pleasant to eat — no tough, chewy bites here. The smoky paprika and cumin dressing brings a warm, earthy depth that plays beautifully against the burst of fresh blueberries and creamy avocado slices. Walnuts and pumpkin seeds add satisfying crunch along with the kind of healthy fats and minerals that are genuinely hard to get enough of during pregnancy. Lemon juice keeps everything bright and helps the whole bowl feel light rather than heavy, even with all those rich toppings. It comes together in just a few simple steps and uses straightforward, recognizable ingredients — no processed shortcuts or anything you'd need to second-guess. Finish it with a scatter of fresh parsley and serve immediately for the best texture and flavor.
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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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