Healthy Breakfast Salad with Croutons and Dill Pickle Ranch Dressing
This nutritious breakfast salad combines fresh greens, hearty chickpeas, and crunchy homemade croutons, topped with a creamy dill pickle ranch dressing for a refreshing start to your day.
Ingredients
For the croutons
- 2 cups cubed sourdough bread for crunch
- 1 tablespoon melted butter adds richness
- to taste fine sea salt and pepper
For the salad
- 2 cups finely chopped kale provides nutrients and texture
- 2 cups finely chopped cabbage adds crispness
- 2 cups finely chopped romaine lettuce light and refreshing
- 2 (14 fl oz) cans chickpeas drained and rinsed for protein
- 1 chopped English cucumber crunchy texture
- 6 chopped radishes peppery flavor
- 1.5 cups crumbled feta cheese adds creaminess
For the dressing
- 1 cup plain Greek yogurt creamy base for dressing
- 1/4 cup finely chopped dill for fresh dimension
- 1/3 cup roughly chopped dill pickle tangy flavor
- 1 tablespoon dill pickle juice adds acidity
- 1 tablespoon white distilled vinegar enhances dressing flavor
- 1/2 teaspoon garlic powder for depth
- 1/2 teaspoon onion powder adds mild sweetness
- 1/2 teaspoon fine sea salt to balance flavors
- to taste black pepper
Instructions
Preparation
- Begin by preheating your oven to 375°F (190°C).
- In a large bowl, combine the cubed sourdough bread with melted butter and toss gently to coat.
- Add a pinch of fine sea salt and black pepper, mixing well to distribute the seasoning.
- Spread the seasoned bread cubes on a baking sheet in a single layer.
- While the croutons bake, combine the chopped kale, cabbage, and romaine lettuce in a large mixing bowl.
- Once croutons are nearly done, add the rinsed chickpeas to the greens.
- Next, incorporate the chopped cucumber and radishes.
- Sprinkle in the crumbled feta cheese evenly over the salad.
Dressing and Serving
- In a separate bowl, whisk together the Greek yogurt, chopped dill, dill pickle, dill pickle juice, vinegar, garlic powder, onion powder, salt, and black pepper.
- Remove the croutons from the oven and let them cool for a minute.
- Pour the dressing over the salad mixture and toss gently to combine.
- Add the cooled croutons just before serving, tossing lightly to keep them crisp.
Notes
This salad can be served for breakfast, as a snack, or a light lunch. It can be stored in the fridge for up to 2 days, but it’s best enjoyed fresh.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 7gSugar: 5g
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