This healthy breakfast salad is the perfect egg-free, and grain-free breakfast! It’s made with hearty greens, avocado, sweet potato, and a homemade dressing.

Breakfast salad topped with bacon, avocado, sweet potato, and berries

Healthy Breakfast Salad

Who says salad can only be for lunch or dinner? This is a fun way to mix it up for breakfast without using grains or eggs! It’s a great way to get in healthy leafy greens packed with hearty flavors from uncured bacon, avocado, white sweet potato, and berries.

The Ingredients for Healthy Breakfast Salad

  • Homemade basil dressing.
  • Arugula.
  • Bacon.
  • White sweet potato.
  • Avocado.
  • Mixed berries. I used a mix of blackberries and blueberries.
  • Avocado oil.
  • Salt.

Top view of breakfast salad topped with bacon, avocado, sweet potato, and berries

How to make Healthy Breakfast Salad

  • Prepare the dressing by combining the ingredients in a high-speed blender and blend until smooth. Sed aside.
  • Bake the chopped sweet potato. Preheat the oven to 400 F and bake in the preheated oven for 25-30 minutes or until softened and crisp. Set aside.
  • Assemble the salads by dividing the arugula between two bowls and topping with bacon, sweet potato, berries, avocado, and the dressing. Serve fresh.

Breakfast salad topped with bacon, avocado, sweet potato, and berries served in a bowl with fork

Can I use other greens in this salad?

I used arugula, but you could mix this up with whatever leafy greens you have on hand!

Can this recipe be made ahead of time?

This recipe is best served fresh, but if you want to make it in advance, prepare all the components separately and then reheat and combine before serving.

What can you serve with this dish?

This is a fun dish to add to a brunch spread and would pair great with these Carrot Bacon Breakfast Fritters, Breakfast Sausage Chicken Poppers, or these Pumpkin Blueberry Breakfast Bars.

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Healthy Breakfast Salad


  • Author: Michelle
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free

Ingredients

Scale

For the basil dressing

  • 1 cup basil
  • 1 clove garlic
  • 1/3 cup avocado oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the salad

  • 1 small white sweet potato
  • 1 tbsp avocado oil
  • 1/4 tsp salt
  • 4 cups arugula
  • 8 oz bacon, cooked and chopped
  • 1 avocado, sliced
  • 1/2 cup mixed berries, blackberries and blueberries

Instructions

  1. Prepare the dressing by combining the ingredients in a high-speed blender and blend until smooth. Sed aside.
  2. Preheat the oven to 400 F and line a large baking sheet with parchment paper. Roughly chop the sweet potato and top with avocado oil and salt. Bake in the preheated oven for 25-30 minutes or until softened and crisp. Set aside.
  3. Assemble the salads by dividing the arugula between two bowls and topping with bacon, sweet potato, berries, avocado, and the dressing. Serve fresh.

Notes

All nutritional facts are estimated and will vary.

  • Category: Breakfast

Nutrition

  • Serving Size: 1 serving
  • Calories: 738
  • Fat: 62.5g
  • Carbohydrates: 29g
  • Fiber: 8.5g
  • Protein: 18.3g

Keywords: breakfast salad