Crunchy Fall Salad Recipe

If you know me, you know I love salads! Today’s lunch consisted of a super easy, super crunchy, yummy salad that I threw together in less than 5 minutes. It’s part of my don’t stress the small things and just relax and enjoy life and this pregnancy plan. I’ve found that I shouldn’t worry too much about making the perfect meal everyday. I have plenty of healthy ingredients in my pantry and fridge and even if I throw a bunch of different ingredients together, it’s bound to be yummy. Well, lets hope so!

I looked in my fridge and found

Pre-Washed and Pre-cut Kale


and a purple cabbage that needed to be used ASAP.

I also keep an old popcorn tin full of different salad toppings, nuts and seeds. I grabbed salted sunflower seeds, pumpkin seeds, which I roasted over medium heat on the stove for about 3 minutes and then sprinkled with a  little bit of Himalayan salt. I found a can of garbanzo beans in the pantry and decided to add that in for extra protein. The result? This beautiful colorful and delicious salad.

Colorful Fall Salad




Romaine Lettuce

Purple Cabbage

Canned Garbanzo Beans

Pumpkin Seeds

Sunflower Seed

Ranch Dressing





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