7 Breakfast Salads to Make This Morning

There’s no need to wait until supper to get your salad fix. By combining healthy and delicious foods, such as fruit, nuts, eggs, yogurt, and grains, you can easily create a satisfying salad to enjoy for breakfast. The best part? Many of these dishes are exceptionally easy to prepare, ensuring you have a hearty morning meal to enjoy on hectic weekdays. If you’re looking for a great way to start your day, check out these 7 delicious and nutritious breakfast salad recipes.

1. Mellow Yellow Breakfast Salad

banana slices

Banana slices | Source: iStock

This 5-ingredient recipe ensures you start your day with a heavy dose of antioxidants and vitamins. Food52 suggests getting a bit creative with your garnishes by adding your favorite fresh herbs, sweet seasonings, and additional nuts and seeds.

Ingredients:

  • 1 large ripe banana
  • 1 large Asian ripe pear
  • Juice from ½ fresh lime
  • ½ teaspoon Saigon cinnamon
  • 2 ounces toasted pepitas (or roasted pistachios)

Directions: Rinse your fruit. Peel the banana and slice into quarter inch rounds. Peel the pear and dice into ¾ inch pieces. Squeeze the lime over the cut fruit and let that sit for about 10 minutes. Add the cinnamon after 5 minutes and toss gently. Toast raw pepitas in the oven for a few minutes. Top the salad with the toasted pepitas. If desired, garnish with additional herbs and toppings.

2. Crunchy Breakfast Fruit Salad

Yogurt

Yogurt | Source: iStock

You’ll love Food.com’s breakfast fruit salad’s sensational sweetness and satisfying crunch. Livestrong notes that eating fruit first thing in the morning is beneficial in many ways. It provides vitamin C and potassium, helps you reach your recommended daily fruit intake, and keeps you feeling full longer. The recipe yields 4 servings, with each containing 110.2 calories and 5 grams of fiber.

Ingredients:

  • 2 apples
  • 2 pears
  • 1 banana
  • ¾ cup light vanilla yogurt
  • ½ cup of your favorite crunchy cereal
  • Cinnamon
  • Splenda sugar substitute (optional)

Directions: Cut apples and pears into square chunks, and slice the banana. Mix half the cereal with the yogurt, then mix into fruit. If using Splenda, add your desired amount to the fruit mixture and stir in evenly. Sprinkle remaining cereal onto top then dust lightly with cinnamon.

3. All Day Breakfast Salad

Cracked egg on Spinach

Eggs and spinach | Source: iStock

Food Network’s recipe combines leafy greens with eggs and Canadian bacon to create a diet-friendly and nutrient-packed breakfast dish. It yields 1 serving, with each containing 456 calories, 20 grams of protein, and 8 grams of fiber.

Ingredients:

  • 2 cups spinach leaves, cleaned
  • 1½ tablespoons balsamic dressing
  • ½ cup cherry or grape tomatoes
  • 1 hard boiled egg, chopped
  • 2 slices Canadian bacon, cooked in a grill pan and sliced into ribbons
  • 2 tablespoons chopped fresh parsley leaves
  • 1 whole-wheat pita, toasted and cut into quarters

Directions: Place spinach in a bowl. Add the balsamic dressing and the tomatoes and toss. Top with the egg, Canadian bacon, and parsley leaves. Serve with the pita pieces. To make the balsamic dressing, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, and ½ teaspoon Dijon mustard. Season, to taste, with salt and pepper.

4. Breakfast Salad With Cinnamon Toast Croutons and Maple Vinaigrette

bacon cooking in a pan

Bacon cooking | Source: iStock

Even your kids won’t be able to resist A Spicy Perspective’s breakfast salad, which is bursting with cinnamon, sweet maple flavors, eggs, nuts, and veggies. If you’re looking for an easy and satiating side to pair with your salad, prepare The Pioneer Woman‘s recipe for perfectly baked cinnamon toast.

Ingredients:

Cinnamon Toast Croutons

  • 6 cups of French bread cubes
  • 3 tablespoons melted butter
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • Pinch of salt

Maple Vinaigrette

  • ¼ cup pure maple syrup
  • ¼ cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • Pepper to taste

Breakfast Salad

  • 1 cup candied nuts
  • ¾ cup dried cherries
  • 12 ounces bacon, cooked and crumbled
  • 6 packed cups baby spinach
  • 12 eggs, prepared to order

Directions: For the cinnamon toast croutons, preheat the oven to 350 degrees Fahrenheit. Lay the bread cubes out on a rimmed baking sheet. Mix the melted butter, sugar, cinnamon, and salt together and drizzle over the bread cubes. Toss and bake for 5-10 minutes until toasted. For the maple vinaigrette, whisk all the ingredients together until smooth. Set aside. Cook and drain the bacon. Prepare the eggs to your liking. Prepare each salad plate with a heaping cup of baby spinach, topped with cinnamon toast croutons, candied nuts, dried cherries, and crumbled bacon. Then top each with 1-2 eggs and drizzle with maple vinaigrette.

5. Healthy Breakfast Salad

Pine Nuts

Pine nuts | Source: iStock

The Endless Meal has created a delicious dish that works wonderfully for weekend brunches. This unbelievably nutritious recipe incorporates heart-healthy pine nuts, which provide protein, magnesium, iron, vitamins A, C, and D, and lutein, Care2 states. It yields 1 to 2 servings.

Ingredients:

  • ½ English cucumber, cut into quarters and then thickly sliced
  • 2 large handfuls of cherry tomatoes, halved
  • 1 red pepper, diced
  • 1 not-too-ripe avocado, diced
  • 1 small handful of fresh basil, torn into small pieces
  • 1 small handful of parsley, roughly chopped
  • ¼ cup of pine nuts, toasted
  • 1 tablespoon olive oil
  • ¼ teaspoon mild flavoured flaky sea salt
  • 2 eggs
  • Oil for frying the eggs

Directions: Combine all veggies, pine nuts, olive oil, and salt together in a large bowl and toss well. Heat a skillet over medium heat and add a splash of oil. When the pan is hot, crack both of the eggs into the pan. Add a small splash of water to the pan to help the eggs cook. Remove the eggs from the skillet and serve over the salad once they are cooked to your liking.

6. Quinoa Fruit Salad with Honey Lime Dressing

close up of quinoa

Quinoa | Source: iStock

You’ll love how light and refreshing Two Peas and Their Pod’s salad is. This recipe is especially healthy thanks to its quinoa, which is packed with calcium, magnesium, manganese, vitamins B and E, and dietary fiber, according to BBC Good Food. You can customize this dish by incorporating your favorite fruits and the quinoa of your choice.

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • Pinch of salt

Honey Lime Dressing

  • Juice of 1 large lime
  • 3 tablespoons honey
  • 2 tablespoons finely chopped fresh mint

Fruit

  • 1½ cups blueberries
  • 1½ cups sliced strawberries
  • 1½ cups chopped mango
  • Extra chopped mint, for garnish-optional

Directions: Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

To make the dressing, whisk the lime juice, honey, and mint together until combined. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well-combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

7. Sweet Potato Breakfast Salad with Almond Butter Protein Dressing

sweet potatoes on cutting board with knife

Sweet potatoes | Source: iStock

Choosing Raw‘s sweet potato breakfast salad is vegan, gluten- and soy-free, and filled with vitamins, nutrients, calcium, iron, and protein. If you’d rather, you can leave the protein powder out of the dressing — it’ll taste just as good!

Ingredients:

  • 1 small sweet potato, baked and cubed
  • 3 cups baby romaine or spinach
  • 1 tablespoon dried cranberries

Almond Butter Protein Dressing

  • 1 cup almond milk
  • 4 tablespoons almond butter
  • 3 pitted dates
  • 1 serving vegan protein powder (optional)

Directions: Blend all ingredients for the dressing on high. Toss the vegetables and cranberries together and top with 2-3 tablespoons sauce. Serve.

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