Fall Salad

Fall Salad

1-2 large bunches of curly kale chopped
1 lemon juiced
2 tbsp of olive oil
3/4 cup of dried cranberries
3/4 cup of pepitas (pumpkin seeds)
1 15 oz. can of chickpeas
4 beets cooked and sliced
Cooked quinoa (optional)

Take the chopped kale and massage with the lemon juice and olive oil
Toss quinoa, cherries, pepitas, and chickpeas
Pour dressing over and mix well.
If you are meal prepping - I sometimes keep the quinoa and beets separate and add in each day.

Dressing
2 lemons juiced
1/4 c olive oil
2 tbsp apple cider vinegar
2 tbsp raw honey melted
2 tbsp mustard

whisk together

Quinoa (optional)
1.5 cups of quinoa
3 cups of low sodium chicken broth

Bring quinoa and chicken broth to a boil.
Then reduce to medium to low heat 
Simmer until all liquid is absorbed - approx. 15-20 min