Watch out Avocado Toast, Breakfast Salads are the new brunch craze! Whether you’re a breakfast traditionalist or a risk-taking brunch fanatic, you’ll love our Kale & Berry Salad with Cinnamon Toast Croutons AND Bagel & Lox Breakfast Salad.
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Kale & Berry Salad with Cinnamon Toast Croutons Breakfast Salad
Ingredients
Cinnamon Toast Croutons
3 cups cubed, day-old bread
3 tbsp melted butter
2 tbsp sugar
½ tsp ground cinnamon
Pinch kosher salt
Zesty Citrus Dressing
3 tbsp orange juice
2 tbsp olive oil
1 tbsp fresh lime juice
1 tbsp honey
Pinch kosher salt
Salad
8 cups baby kale
1½ cups strawberries, hulled and sliced
1½ cups blueberries
1 cup blackberries
¼ cup chopped roasted almonds
Directions
1) For the croutons, preheat oven to 400ºF. Line a baking sheet with parchment paper. In a bowl, toss bread cubes with melted butter, sugar, cinnamon and salt. Place on baking sheet and bake 10 minutes, stirring once halfway through cooking.
2) For the dressing, whisk orange juice, olive oil, lime juice, honey and a pinch of salt.
3) For the salad, in a large serving bowl, toss kale, strawberries, blueberries, blackberries, almonds and cinnamon toast croutons with orange dressing.
Bagel & Lox Breakfast Salad
Ingredients
Lemon Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
2 tsp honey
¼ tsp lemon zest
¼ tsp kosher salt
Salad
8 cups chopped romaine lettuce
2 cups cherry tomatoes, halved
1½ cups sliced cucumber
6 oz smoked salmon, sliced
4 hard boiled eggs, halved
1 tbsp capers, drained
1 tbsp chopped fresh dill
Bagel crisps, for garnish
Directions
1) For the dressing, whisk olive oil, lemon juice, honey, lemon zest and salt. Set aside.
2) To assemble the salad, place lettuce in a large serving bowl. Add tomatoes, cucumbers, smoked salmon, eggs, capers and dill. Drizzle dressing over top and garnish each serving with bagel crisps. Serve with more dressing if desired.
Serves 4-6