Dill Pickle Salad

This simple and nutritious chicken salad recipe incorporates diced dill pickles and pickle juice for a burst of flavor. Perfect for preparing in advance or for meal prepping lunches, it's a tasty way to utilize leftover cooked chicken.

If you have a fondness for pickles, you're in for a treat! Inspired by the Trader Joe's Dill-icious Chopped Salad Kit, I created a healthier version.

• The salad showcases the tangy and salty essence of dill pickles, both in the garnish and the salad dressing. For an extra twist, consider adding dill-based sauerkraut such as Wildbrine or opt for a wholesome pickle chip brand like Siete Foods.

Interested in more effortless meal prep lunch ideas?

• Dill pickle salad is a speedy dish, taking only 25 minutes from start to finish.

• Rich in gut-friendly probiotics, high in protein, and low in carbs.

• A convenient method to use up leftover batch-cooked chicken or rotisserie chicken.

• The pickle flavor will leave you craving more!

GUT-FRIENDLY MEAL ADVANTAGES

To enhance your beneficial bacteria levels, this meal is part of a seven-day meal plan that emphasizes foods promoting healthy gut bacteria growth and maintenance.

You can access this meal plan through the Nourished Roots Membership Plan! Here's the direct link for access!

Check out the fun meal prep hacks in the video below!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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This simple and nutritious chicken salad recipe incorporates diced dill pickles and pickle juice for a burst of flavor. Perfect for preparing in advance or for meal prepping lunches, it's a tasty way to utilize leftover cooked chicken.

SERVINGS: 4 PREP TIME: 15 MIN COOK TIME: 25 MIN

Ingredients

SALAD BASE

• 3 cups shredded chicken (can use rotisserie)

• 4 cups massaged kale

• 1 cup dill pickles, chopped

• 1/2 cup radishes, sliced

• 2-4 hard boiled eggs

• 1-2 cups crushed crackers

• 1 cup sauerkraut (optional)

SALAD DRESSING

• 1 cup plain greek yogurt

• 2-4 Tbsp pickle brine

• 1 Tbsp dill weed (can take from dill container)

• 1 tsp garlic powder

• 1/2 tsp maple syrup

• S+P (to season)

Directions:

• To make dressing: In a small bowl, mix all ingredients until combined. Taste test to see if you need to add more seasoning, acid, or more pickle chunks!

• To assemble the salad, combine all vegetable ingredients from SALAD BASE to a large mixing bowl and toss to combine well. Add in dressing and breadcrumbs and toss and garnish with quartered or halved eggs, serve and enjoy!

*To make hardboiled eggs: Place eggs in a small pot. Cover eggs with water and cover pot with lid. Bring water to boil. Once boiling, turn off and set a timer for 12-14 min. When done, drain and place eggs in an ice cold water bath to stop the cooking process. Peel the shells off once cool to touch.

Notes: I use this brand crackers so that this recipe is gluten and grain free!

Massaged Kale Salad

Level up your salad game using massaged kale! 

If you are wanting to level up your salad game, then you need to hop on the massaged kale train! This leafy green is absolutely packed with vitamins like A, C, and K, fiber forward, antioxidants and a powerful anti-inflammatory food. But if you are not familiar with eating kale, it can be a tough food to swallow - no pun intended! 

Luckily for you, using the massaging technique, will have you eating and loving the vegetable in no time. 

Kale, being a cruciferous veggie, has a rough texture by nature so to help physically break down the kale to make it easier to digest, we use the massaging method. 

Massaging prior to eating is like pre-digesting the kale. All you have to do is give your kale some love by using your hands. 

We do this by massaging oil + salt + lemon juice in the kale to help break down the tough, fibrous content in the kale. The kale will visually change before your eyes into a vibrant green and will feel softer in texture. 

A bonus about using this method is that it will stay in the refrigerator for a good week even after massaging - unlike other more delicate leafy greens which tend to wilt and become soggy after chopping. Kale will keep its soft but chewy texture without becoming mushy. 

That is why, in my new cookbook: The Nourished Cookbook, I show you many ways in how you can add massaged kale into your nourish bowls! It’s a great non-starchy carbohydrate source to batch cook and to pair with so many other base meals! Here are some other massaged kale salad recipes on the blog: Fall Harvest Grain Bowl, Summer Burger Salad, Winter Pear Salad with Citrus Dijon Vinaigrette, and Butternut Squash, Kale, and White Bean Lasagna Soup.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Level up your salad game using massaged kale! 

Servings: 4-6 | Prep time: 10 min | Cook time: N/A

Ingredients 

• 4 cups or 3 handfuls of organic raw kale

• 1-2 tsp olive or avocado oil

• Juice of ½ lemon

• 1 tsp sea salt

Directions

1. Wash kale thoroughly to remove dirt and de-stem kale leaves. Transfer to a large bowl. Add in the lemon juice and salt. Lightly pour oil onto your hands to coat.

2. Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage. Continue massaging for about 2-5 minutes or until the kale turns a vibrant green and the leaves are soft. 

Notes

• Can be used as a side dish, a salad base, or as a topping of your choice for a complete meal in a bowl. 

Winter Pear Salad with Citrus Dijon Vinaigrette

Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

If you haven’t noticed, there is now a salad recipe for every season.

SPRING - Strawberry Fields Salad

SUMMER - Grilled Shrimp Summer Salad

FALL - Fall Harvest Grain Bowl

WINTER - This one! 

Well, I saved the best for last because this one is mighty tasty! Made with seasonal produce like pears, brussels sprouts, pomegranates, kale, and citrus fruits, it’s like the essence of winter but in healthy form! 

Since we are using kale for this salad recipe, we will be following the same tip I wrote about in the fall harvest grain bowl post. But just as a refresher, we will be massaging the kale before assembling the salad. By massaging the kale, not only will your kale last longer in the fridge, but your body will digest the kale more easily by physically breaking it down with lemon, olive oil, and salt. 

This salad also pairs really well with heartier dishes like rosemary & red wine-braised short ribs. You can also make this as a main dish and add protein like grilled chicken, roasted chickpeas, or skirt steak. 

Not only does it pair well with dishes that are typically served during the holidays, the colors in the salad scream Merry Christmas! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

Ingredients

Salad: 

• 2 cups fresh kale (de-stemmed and chopped) 

• 1 cup fresh arugula

• 1 cup shaved brussels sprouts

• ¼ cup toasted raw almonds (crushed)

• ¼ cup pomegranate arils

• 2 Tbsp feta or vegan violife feta (crumbled)

• 1 pear (sliced)

• ½ lemon

• Orange zest

Citrus Dijon Vinaigrette:

• ¼ cup extra virgin olive oil

• 3 Tbsp apple cider vinegar

• 1 Tbsp honey

• 2 tsp dijon mustard

• ½ juice of fresh orange

• ½ tsp garlic powder

• S&P

Directions

1. For the dressing: Combine all ingredients in a glass mason jar or small bowl and shake/mix until well combined. Set in fridge until ready to use on salad.

2. For the salad: In a medium bowl, add chopped kale to a medium bowl and squeeze the juice of half a lemon over and a couple pinches of salt. Massage lemon and salt into the kale. Add the rest of the salad ingredients to the bowl and top with dressing mixture when ready to serve. 

Fall Harvest Grain Bowl

Fall Harvest Grain Bowl is that perfect main dish filled with the most favorite seasonal produce!

I was inspired to make a harvest bowl after eating at a sweetgreen for the first time. My husband ordered their famous harvest bowl and absolutely fell in love with it. Now, this doesn’t happen too often where he will love something healthy, so I knew right then that I had to create a recipe similar so that he can continue to enjoy healthy foods like a harvest bowl.

Not only can we both enjoy a healthy meal, but I also get to make our harvest bowls with best seasonal produce! As you make this fall harvest grain bowl, here is a list of fall seasonal produce to look forward to in your local grocery store or market:

Apples

Beets

Broccoli

Brussel Sprouts

Cabbage

Carrots

Cauliflower

Fennel

Figs

Garlic

Greens

Mushrooms

Pears

Parsnips

Pomegranates

Radishes

Sweet potatoes

Winter squash

The grain that puts this dish together is farro. If you haven’t had farro then you are missing out! Farro has a brown rice / nutty taste with a nice, chewy texture. This ancient whole grain is also very healthy as it contains a hefty dose of vitamins A, E, and minerals like iron and magnesium. What’s great about farro is that the texture pairs perfectly with soups and main course salads like this fall harvest grain bowl!

A new tip I learned recently from Nutrition Stripped is to massage kale. Not only will your kale last longer in the fridge, but your body will digest the kale more easily by physically breaking it down. You can read more in her post here for the nutrition/science break down. For this recipe, we will be massaging the kale with lemon, olive oil, and salt.

Have fun with this recipe and swap out ingredients based on what your favorite fall produce are as well as preference. For example, if sweet potatoes are not your thing then use butternut squash instead!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Fall Harvest Grain Bowl is that perfect main dish filled with the most favorite seasonal produce!

INGREDIENTS

• 1 cup cooked farro

• 1 sweet potato (cubed)

• 16 oz brussel sprouts (halved)

• 1 tsp garlic powder

• 1 large bunch kale

• 1 red apple (diced)

• 1 lb grilled chicken (or rotisserie chicken)

• 2 Tbsp Balsamic glaze

• 1 Tbsp EVOO

• 1 Tbsp pure maple syrup

• 1/2 lemon

toppings:

Pepitas and pomegranate seeds

DIRECTIONS

1. Preheat oven to 425 degrees. On a baking sheet, toss sweet potatoes and brussel sprouts with a little EVOO, S&P, and garlic powder. Cook for 15 minutes and then turn for an additional 10-15 minutes or until cooked through and crispy.

2. While your sweet potatoes and brussel sprouts are cooking, de-stem the kale leaves from the stem by slicing out the center. In a large bowl, add the de-stemmed kale leaves, 1 Tbsp EVOO, squeeze of 1/2 lemon and a couple dashes of salt. Using a massaging action, start to tear the leaves apart and massage. Continue to massage until the kale leaves turn a more vibrant green.

3. On medium-high heat, add diced apples to a large skillet with 1 tsp oil. Saute for about 2-5 minutes. Add the kale leaves along with the cooked sweet potatoes, brussel sprouts, and cooked farro.

4. Mix together maple syrup and balsamic glaze and drizzle over the skillet mixture.

5. Once the mixture is fully incorporated with the balsamic reduction, turn the skillet off and plate your harvest grain salad with grilled chicken (or other types of protein). Top with pomegranate seeds and pepitas and enjoy!