Breakfast Salad Recipe with Blueberry Dijon Salad — A healthy breakfast alternative with an addictive sweet and tangy dressing and buttered toast croutons!
Holy freakin’ smokes guys. What a crazy month it has been.
Let’s see, I…
Packed up my life in Maine.
Moved it down (up? I hate geography) to New Jersey (twice)
Flew out to California for a week.
Saw my brother get married.
Moved in to our first apartment together with BAEfriend.
…and I lived to tell the tale. Do I at least get a t-shirt or something for this!? Bumper sticker?
So let’s just say there was little space to even breathe normally, let alone blog. But I’m back bitches, and it’s with what else but a SALAD!
Heavily inspired by this month’s Recipe Redux theme.
Rise and Shine with a Savory Breakfast
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans and rice, or maybe even pasta?! This theme was inspired by Emily Ruth Weir.
..Like I really needed a reason to eat a salad for breakfast, but I’ll take it.
Before you throw this one out of your breakfast arsenal, hear me out. It’s got
- poached eggs
- buttered toast croutons
- blueberry dijon dressing
You got your toast, eggs, and maple syrup all up in there. If that ain’t breakfast, than call me Al (heeey Paul Simon fans!)
If you know me at all, you’ll know that salads are my JA-HAM. Hands down, my favorite meal of all time. I may or may not have been known to say my perfect last meal would be a giant salad finished off with an apple, and a carrot with peanut butter. I’m a simple kinda gal ya know.
But let’s get real, much like smoothie bowls, salads are all about ‘dem toppings. A salad is not lettuce sprinkled with some sad carrots and tomatoes. No, no. It’s got to be loaded, my friend. Pop, locked, and LOADED.
So don’t skimp on them, and you’ll be a happy breakfast salad camper. Make the eggs how you want. Add some chicken sausage if that strikes your fancy. Or make it vegan, and scramble some tofu.
Just don’t skip the dressing. Not being dramatic or anything, but you will regret all life decisions if you do.
- 2 cups shredded romaine lettuce
- 1/4 cup shredded carrots
- 1/4 cup shredded red cabbage
- 1/4 cup chopped tomatoes
- 1 piece of buttered toast
- 2 eggs, cooked to preference
- 1 tablespoon olive oli
- 1/4 cup frozen blueberries, thawed
- 1 tablespoon maple syrup
- 1/2 tablespoon Dijon mustard
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a small bowl, add thawed blueberries and olive oil.
- Mush together to help breakdown blueberries into smaller pieces.
- Whisk in remaining dressing ingredients, and set aside.
- Assemble salad by adding all vegetables to a large bowl.
- Chop buttered toast into square pieces, and add to salad.
- Top with prepared eggs, and drizzle with dressing.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: breakfast, salad, main dish
[Tweet “A #salad fit for #breakfast w a blueberry dijon dressing! #thereciperedux”]
Hover over image to pin for later!
Make it a great day!
Have you ever had a salad for breakfast?
Do you prefer sweet or savory breakfast meals?