Breakfast Inspo: Morning Salads

Brooke Newberry
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Salads aren’t necessarily the glorious breakfast items that cause us to spring up from our sheets, but there’s some real exploration and umami to be discovered from eating greens in the morning. How do breakfast salads work? Just like any other salad – but with more sweet and salty kicks. There’s a large scope for these alternative morning salads: treat greens, tomatoes and fruits like an open invitation for your favorite breakfast ingredients. Start experimenting below:

  • Sweeten that spinach: add what you normally would in oatmeal to a breakfast spinach salad. Think nuts, dried fruits, fresh fruits, a creamy addition (soft cheese or yogurt), and even a small drizzle of honey over salad dressed with oil and vinegar.  Use tender baby spinach leaves for morning salads, if possible. Try spinach with fresh berries, blue cheese and toasted pecans. In a small bowl or cup, mix some Greek yogurt with honey and drizzle this over the salad. Leafy spinach serves as a great bed of contrast for fruits and sweeter additions. 
  • Serve roasted new potatoes or hash browns on top of softly sautéed kale (use young kale and coarsely chop before sautéing). Add a poached egg and breadcrumbs, if desired.
  • Have crispy bacon and fried eggs over a large bed of arugula drizzled with olive oil. Add some fresh parsley. Add fresh herbs to any breakfast salad for an instant wake-up.
  • Add croutons. Make them maple-flavored and serve with bacon salads. Make them with this recipe.
  • Amp up fruit salads. Top favorite fruits with chopped or slivered nuts, warm spices, and drizzle lightly with a nut oil and good balsamic.
  • Boil 1-inch pieces of asparagus for about 5 minutes, then toss with toasted pecans and mixed greens. Lay thinly sliced pieces of smoked salmon over top. Make a dressing of Dijon, lemon juice, olive oil, salt and pepper and drizzle over salad. Add fresh dill sprigs on top.
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