Healthy Breakfast Salad
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.
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.
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.
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.
You’ll also like…
- Carrot Apple & Bacon Breakfast Hash
- Bacon Zucchini Breakfast Patties
- Chicken, Asparagus & Plantain Breakfast Bowl
Healthy Breakfast Salad
Ingredients
For the basil dressing
- 1 cup basil
- 1 clove garlic
- â…“ cup avocado oil
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 1 small white sweet potato
- 1 tbsp avocado oil
- ¼ tsp salt
- 4 cups arugula
- 8 oz bacon cooked and chopped
- 1 avocado sliced
- ½ cup mixed berries blackberries and blueberries
Instructions
- Prepare the dressing by combining the ingredients in a high-speed blender and blend until smooth. Sed aside.
- 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.
- Assemble the salads by dividing the arugula between two bowls and topping with bacon, sweet potato, berries, avocado, and the dressing. Serve fresh.
Notes
Nutrition
I am obsessed with this breakfast salad. I prep the dressing, bacon and sweet potato ahead of time and eat it almost daily.Â
Thank you Steph! I’m so glad you like it 🙂
Sadly, went grocery shopping yesterday prior to viewing your week-long egg-free breakfasts. Just needed to let you know how anxious I am to try these luscious sounding recipes as I have been searching egg-free breakfasts for a while that aren’t carb laden. I’m certain I have found just what I have been looking for. Thank you, Michelle, for filling this much-needed gap. You have become my favorite site, as your recipes are just what my body craves.
Aw I am so happy to hear that! Thank you so much!!