The best breakfast salad recipe is here, and it's loaded up with all of the best parts of breakfast: crunchy bacon, delicious potatoes, eggs, avocado, and the best greens.
Why this breakfast recipe is so fabulous
There are so many reasons why this breakfast salad recipe is wonderful. I feel like eating some rendition of eggs, oatmeal, and/or a smoothie every morning feels so mundane.
What is really awesome is that it can be prepped ahead of time and thrown together multiple times throughout the week.
Storing the dressing separately is the perfect way to do this.
If you mix everything together with the dressing, it will without a doubt become extremely soggy, so please do not do that.
You can get creative if you'd like and use your favorite greens. I do recommend not substituting the other ingredients though.
They all come together to make this a really wonderful breakfast dish.
Ingredients you will need
There are only a large handful of ingredients you will need to make this salad come together beautifully.
The dressing is magic and will keep in the refrigerator for another 1-2 weeks in an airtight container if you do not use it all.
Arugula: Arugula is my favorite green to use for the base of this salad. If you don't love arugula, feel free to use a spring mix or spinach instead.
Baby potatoes: These are also called "new potatoes." They will cook quickly and are super moist, which is why I love using them in this salad.
Bacon: If you do not like bacon, feel free to grab sausage instead. Alternatively, you can omit it completely and just have the eggs for protein.
How to make the best breakfast salad
In a small bowl, whisk together the dressing ingredients until smooth. You can also shake them together in a glass jar or blend in a blender. Set aside.
Cook bacon on both sides in a frying pan over medium heat until crispy throughout. Transfer to a paper towel-lined plate or tray to drain excess grease and set aside.
Place potatoes in a medium pot and cover with cold salted water by about 1 inch. Bring to a boil and let simmer until just tender, about 8-10 minutes. Drain and set aside.
To assemble the salad, place arugula in a large bowl; top off with bacon, potatoes, eggs, avocado, and parmesan cheese. Pour the vinaigrette on top of the salad and toss to combine.
If you are not eating it all at once, be sure to serve the dressing on the side.
Expert Tips and Tricks
You can cook your bacon in the oven for less mess. I love to lay bacon out on a parchment-lined baking sheet and put it into a cold oven. Preheat the oven to 385 degrees Fahrenheit, and set a timer for about 20 minutes. Cook until it has reached your desired texture / crunch factor.
Dress your greens first. For peppery greens like arugula, I prefer to massage them with a big pinch of salt, pepper, and extra virgin olive oil first. This enhances flavor and gives the greens a nice texture and bite. This ensures you use less dressing, too (yay, leftovers!)
Check your potatoes: You want them to be fork-tender. Be sure to check the biggest ones, so you don't end up with some soft potatoes and some that are still raw in the middle.
Breakfast salad FAQ's
What country eats salad for breakfast?
Many counties eat salad dishes for breakfast. The main countries that come to mind though is Israel.
They typically will do a rendition of Israeli salad with some sort of yogurt, too. An Israeli salad is concocted with tomatoes, cucumbers, herbs, and olive oil.
Yum, maybe I'll have to make something like that next! 😉
Is salad OK for breakfast?
Without a doubt, yes. I love starting the day off with lots of greens and nutrient dense foods.
We definitely need to free ourselves from the norm and notion that only "breakfast" foods should be consumed for breakfast.
This is definitely going to be a go-to from now on.
Loving this salad recipe? Here are some more you'd be into:
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The Best Breakfast Salad
Ingredients
Salad
- 8 bacon strips
- 2 pounds baby potatoes
- 4 cups arugula lightly packed
- 1 tablespoon extra virgin olive oil for dressing arugula
- big pinch salt and pepper to taste
- ½ cup Parmesan cheese grated
- 6 eggs soft boiled, see notes
- 2 avocados thinly sliced
Vinaigrette
- ½ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ⅛ teaspoon garlic powder
- 1 teaspoon champagne vinegar or red wine vinegar
- kosher salt to taste
- black pepper to taste
Instructions
- In a small bowl, whisk together the dressing ingredients until smooth. You can also shake them together in a glass jar or blend in a blender. Set aside.
- Cook bacon on both sides in a frying pan over medium heat until crispy throughout. Transfer to a paper towel-lined plate or tray to drain excess grease and set aside.
- Place potatoes in a medium pot and cover with cold salted water by about 1 inch. Bring to a boil and let simmer until just tender, about 8-10 minutes. Drain and set aside. Once cooled down, cut in halves or quarters depending on how large they are (you want them bite-size!)
- Dress your greens first. For peppery greens like arugula, I prefer to massage them with a big pinch of salt, pepper, and extra virgin olive oil first. Place arugula in a large bowl and do this step.
- Transfer to a large serving tray, and top off with bacon, potatoes, eggs, avocado, and parmesan cheese. Pour the vinaigrette on top of the salad and toss to combine. Start off with just using about half; you can always add more after tasting. Taste for additional salt and pepper as well. If you are not eating it all at once, be sure to serve the dressing on the side.
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