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Our Best Breakfast Salad Recipes

December 04, 2015
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Credit: Photo: Jennifer Causey
Instead of thinking of breakfast as an obligation, consider it an opportunity—one that sets you up for healthy success the rest of the day.
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Make a Breakfast Salad

Credit: Photo: Jennifer Causey

A well-composed breakfast salad can deliver 20% of your daily protein, 2 to 3 servings of fruits or veggies, a serving of whole grains, and as much as 10 grams of fiber—all before 9 a.m. Aim for a balanced plate, one that contains satiating protein and heart-healthy fats, fresh fruits and/or vegetables, and whole grains. Here, we offer five fast, delicious breakfast salads to kick off the day. New to the idea of breakfast salads? See our tips for building a great one.

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Fried Egg and Crunchy Breadcrumb Breakfast Salad

Credit: Photo: Jennifer Causey
View Recipe: Fried Egg and Crunchy Breadcrumb Breakfast Salad

Whole-grain rye bread is so flavorful on its own and adds a special lift to our first salad. You can make the toasted breadcrumbs up to two days ahead; just store in an airtight container or zip-top bag until you’re ready for them.

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Pomegranate-Farro Breakfast Salad with Honey Ricotta

Credit: Photo: Jennifer Causey
View Recipe: Pomegranate-Farro Breakfast Salad with Honey Ricotta

Farro, an ancient whole grain similar to quinoa, packs a hearty crunch in this simple breakfast salad. Honey adds a bright, sweetness to play wonderfully with the creamy ricotta cheese. For a tangier citrus flavor, go with lemon; for more floral, sweet notes, try tangerine. To keep prep simple, use purchased pomegranate arils from the produce section, or pre-prep a fresh pomegranate the night before.

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Grapefruit, Avocado, and Prosciutto Breakfast Salad

Credit: Photo: Jennifer Causey
View Recipe: Grapefruit, Avocado, and Prosciutto Breakfast Salad

Bright, refreshing grapefruit pairs surprisingly well with nutty-earthy toasted sesame oil. This meal is full of satiating heart-healthy fats that will keep you full for a long time.

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Greek Cucumber and Chickpea Breakfast Salad

Credit: Photo: Jennifer Causey
View Recipe: Greek Cucumber and Chickpea Breakfast Salad

Dill absolutely makes this salad, offering a fresh, herbaceous boost that livens up the canned chickpeas. It’s a satisfying bowl of crunchy, creamy, chewy textures.

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Bacon, Egg, and Kale Breakfast Salad

Credit: Photo: Jennifer Causey
View Recipe: Bacon, Egg, and Kale Breakfast Salad

Based loosely on the flavors of a BLT, this salad is hearty and light at the same time. Don’t worry if it feels like you don’t have a lot of dressing; the luscious golden yolk makes a creamy sauce in the bowl.

 

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How to Build a Breakfast Salad

Credit: Photo: Jennifer Causey
  1. Avoid overly strong flavors. Raw garlic doesn’t suit most folks first thing in the morning.
  2. Include protein and fat for satiety. Toss in an egg, a little cheese, leftover bacon, nuts, canned beans, or whole grains. Unsaturated fats are ideal for keeping you satisfied longer.
  3. Keep it simple. This is breakfast, after all; on weekdays you don’t have time to fuss with a lot of prep. 
  4. Pay attention to texture. Try to include something crispy-crunchy, creamy-silky, juicy-fresh, and/or meaty-chewy.
  5. Vary the base. Sometimes, go with greens. Other days, try beans, whole grains, or veggies.

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    1 of 7 Make a Breakfast Salad
    2 of 7 Fried Egg and Crunchy Breadcrumb Breakfast Salad
    3 of 7 Pomegranate-Farro Breakfast Salad with Honey Ricotta
    4 of 7 Grapefruit, Avocado, and Prosciutto Breakfast Salad
    5 of 7 Greek Cucumber and Chickpea Breakfast Salad
    6 of 7 Bacon, Egg, and Kale Breakfast Salad
    7 of 7 How to Build a Breakfast Salad

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