Lentil, Chickpea, and Kale Chopped Salad with Turmeric-Maple Dressing

Nothing says fall quite like a hearty chopped salad full of seasonal produce and a variety of textures and flavors! This Lentil, Chickpea, and Kale Chop with Turmeric-Maple Dressing is perfect for meal prepping a fiber-packed, vegetarian lunch or dinner for the week. The maple-turmeric dressing is the ultimate balance of sweet and peppery, evenly coating every bite of crunchy kale. Featured in week 1 of the 2026 September Meal Prep Plan, we’re pairing it with other sesaonal flavors throughout the week like pumpkin, sage, and sweet potato.

Lentil, Chickpea, and Kale Chop with Turmeric-Maple Dressing Ingredient Notes:

Lentils: Lentils are an excellent source of iron, protein, and fiber. I like to opt for green lentils, which take a bit longer to cook, however they hold up well in salads and add a slight peppery taste that complements the turmeric dressing well.

Kale: I love adding kale as my main source of greens in harvest salads like this because it holds up well in the fridge for meal prep and provides a crunchy base to buid our layers from. It’s also a nutrient-dense green, full of vitamins A, C, and K, as well as antioxidants and fiber. 

Butternut squash: This seasonal squash brings natural sweetness and a creamy texture once roasted, making it a perfect balance to the savory dressing and crunchy kale . It’s rich in beta-carotene, fiber, and vitamin C, which adds a nutritious boost to the dish. Diced into small cubes, it roasts evenly on a sheet pan and caramelizes beautifully at the edges.

Dates: Chopped dates add a sweet, chewy texture variation to this chopped salad as well as fiber and antioxidants. Medjool dates are sometimes referred to as the “king of dates” due to their large size and sweet, caramelized flavor. Dates are rather chewy, helping us to slow down while eating, and aid digestion.

Turmeric: Known for it’s vibrant yellowish orange coloring, turmeric has antioxidant and anti-inflammatory properties. Just a little goes a long way in the maple-turmeric dressing! By “activating” the turmeric with ground black pepper, our bodies are better able to absorb the key chemical compound known as curcumin.

Lentil, Chickpea, and Kale Chop with Turmeric-Maple Dressing

Recipe by Jenn Lueke

4.3 from 6 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cook time

35

minutes

Cooling time

10

minutes

Nothing says fall quite like a hearty chopped salad full of seasonal produce and a variety of textures and flavors! This Lentil, Chickpea, and Kale Chop with Turmeric-Maple Dressing is perfect for meal prepping a fiber-packed, vegetarian lunch or dinner for the week. The maple-turmeric dressing is the ultimate balance of sweet and peppery, evenly coating every bite of crunchy kale. Featured in week 1 of the 2026 September Meal Prep Plan, we’re pairing it with other sesaonal flavors throughout the week like pumpkin, sage, and sweet potato.

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Ingredients

• FOR THE ROASTED VEGETABLES

• 1/2 cup dried green lentils

• 1 small butternut squash, peeled and small-diced (16 ounces pre-chopped)

• 15 -ounce can chickpeas, drained and rinsed

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• FOR THE SALAD

• 2 tablespoons tahini

• 2 tablespoons olive oil

• 2 tablespoons pure maple syrup

• 2 teaspoons ground turmeric

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground cumin

• 4 cups finely chopped curly or tuscan kale (about 6 ounces)

• 5 ounces crumbled goat cheese

• 3 large or 5 small pitted medjool dates, small-diced

Directions

• Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
• Combine 2 cups water and the lentils in a small pot and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook until the lentils are tender, about 20 minutes. Drain and rinse with cold water for 45 to 60 seconds, then transfer to a large mixing bowl.
• Add the butternut squash, chickpeas, olive oil, chili powder, cumin, garlic powder, salt, and cinnamon to the large mixing bowl. Use tongs or clean hands to toss, coating everything in the oil and spices. Transfer to the prepared sheet pan and spread out in a single layer. Bake until the lentils are crisp and chickpeas and squash are browned, about 35 minutes, stirring halfway through.
• Meanwhile, in a large mixing bowl (you can use the same one!), rapidly whisk together the tahini, olive oil, maple syrup, turmeric, salt, black pepper, and cumin until smooth and emulsified. Note: Depending on how drippy your tahini is, you may want to add an additional drizzle of olive oil to thin out the dressing. Add the kale to the mixing bowl and toss to mix well, coating the kale entirely in the dressing.
• When the vegetables are done roasting, let the sheet pan cool on the counter for 10 minutes. Then, transfer the sheet pan components to the mixing bowl with the kale. Add the goat cheese and dates and toss to mix.
• Divide between four bowls or store in a sealed containers.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days.
• If prepping ahead, store the kale/lettuce, sheet pan components, and dressing in separate sealed containers until ready to serve.
• Goat Cheese: Swap for crumbled feta.
  Lentils: Swap for additional lentils or cannellini beans.
  Butternut Squash: Swap for diced sweet potato or beets.
  Kale: Swap for green or red cabbage, or lettuce of your choice.

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