The early autumn salad was soo yummy and so easy #noodlesalad #saladrecipe #healthyrecipes

Autumn Lentil Kale Salad✨ The perfect transition salad to Fall when you may not be able to get your hands on fresh harvest vegetables! Filled with plant-based protein and fiber from lentils, chickpeas and pepitas, and pomegranate seeds and golden raisins for a pop of sweetness. The pecorino adds a kick of salty and nuttiness. This is a must try for September! Here’s what you need: Roasted Chickpeas 1 can chickpeas, drained and rinsed 1 tsp coriander 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp salt 1 tbsp olive oil Salad 1 cup green or brown lentils, dry 2 garlic cloves, peeled and crushed 4 cups chopped Tuscan kale 1/4 cup toasted pepitas 1/4 cup golden raisins 1/4 cup pomegranate seeds 1/2 cup grated pecorino Romano (sub Parmesan) 2 tbsp lemon juice 1 tbsp maple syrup 1/4 cup olive oil 3/4 tsp salt 1/4 tsp fresh black pepper Preheat oven to 425°F and line a sheet pan with parchment paper. Add the chickpeas to the pan, sprinkle and toss with the spices, olive oil and salt. Toss to mix thoroughly and roast in the oven for 25-30 minutes, tossing halfway, until crispy. Meanwhile, in a medium pot, combine lentils, 4 cups of water, garlic and 1/2 tsp salt. Bring to a boil then reduce heat to medium low and simmer for 20 to 30 minutes, until lentils are tender. Drain any excess water. Combine the lemon juice, maple syrup, olive oil, 1/4 tsp salt and pepper in a jar and shake to combine. Assemble the salad. Add the kale to a large bowl and gently massage with a drizzle of the dressing. Add the lentils, pomegranate seeds, pepitas, golden raisins, chickpeas and pecorino. Toss in the remaining dressing and finish with a few cracks of fresh black pepper. #fall #salads #harvestsalad #lentilkalesalad #lentilsalad #healthyrecipes #fallrecipes #autumnkalesalad #healthy

If you’re not quite ready for harvest vegetables, but you still want a delicious fall inspired salad to kick off the season, this is the perfect salad to transition us into fall. It’s my early autumn lentil kale salad, and it is delicious. It features tuskcin kale, crunchy roasted chickpeas, which I think are a fall salad staple, and then some lentils, which are great for added protein and fiber. Then I also toss in some pomegranate seeds, papitas, and golden raisins. And top everything with pecorino cheese. Then a simple dressing of olive oil, lemon juice, and maple syrup. This one is a must add to your September lineup.