This Kale Salad with Blueberries, Manchego and Pumpkin Seed Clusters by Healthy Seasonal Recipes is loaded with superfoods that will set you right back on course after the weekend.

kale salad with blueberries, manchego and pumpkin seed clusters

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: American


This Kale Salad with Blueberries, Manchego and Pumpkin Seed Clusters is just what the doctor ordered after the weekend. It is loaded with nutritious ingredients that will set you right back on course.



Pumpkin seed clusters

  • 2/3 cup pumpkin seeds
  • 1 teaspoon honey
  • ¼ teaspoon cinnamon
  • ¼ teaspoon chipotle powder or smoked paprika
  • generous pinch salt


  • 1 large head kale, preferably a flat leaf variety cut into fine shreds
  • ½ cup lemon juice dressing
  • 1 cup fresh blueberries
  • 2 ounces Manchego or domestic hard sheep cheese, crumbled by hand into small pieces
  • Freshly ground pepper


  1. Preheat oven to 350 degrees. Generously coat a baking sheet with cooking spray or line with a silpat cooking mat.
  2. Stir pumpkin seeds, honey, cinnamon, chipotle and pinch salt in a medium bowl. Spread out onto the baking sheet. Bake until the mixture is sticky and fragrant, about 10 minutes, Stir with a spatula and return to the oven. Bake until the pumpkin seed clusters are dried out looking and clump together, 3 to 5 minutes more. Let cool before removing from the baking sheet. They will stick together as they cool to form clusters.
  3. Toss kale in a large salad bowl with the dressing. Massage gently if desired to tenderize the kale. Transfer to four shallow bowls. Top with blueberries and Manchego.
  4. Just before serving top with the pumpkin seed clusters and fresh pepper.


  • Serving Size: 2 cups
  • Calories: 334
  • Sugar: 6 g
  • Sodium: 176 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Carbohydrates: 27 g
  • Fiber: 6 g
  • Protein: 32 g

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