Marry This Breakfast Salad is a fresh and fruity recipe, which is made with spring greens and a sweet yogurt dressing. It’s a healthy twist on a classic, ready in about 10 minutes.
Jump to RecipeBreakfast Salad Recipe Ingredients
For the Yogurt Dressing:
- 6 oz. Your Favorite Strawberry Or Raspberry Yogurt
- 3 Tbsp. Apple Cider Vinegar
- 1 Tbsp. Honey
For the Salad:
- 10 oz. Fresh Spring Greens
- 1 cup Variety Of Fresh Berries
- 1 whole Banana, Sliced
- 1/2 cup Almond Coconut Granola, Or As Desired
How To Make a Breakfast Salad
- Make the Yogurt Dressing: In a small bowl, whisk together the yogurt, apple cider vinegar, and honey until the dressing is smooth and well combined.
- Assemble the Salad: On a large platter or in individual bowls, arrange the fresh spring greens. Top the greens with the fresh berries and sliced banana.
- Garnish and Serve: Sprinkle the granola over the top of the fruit and greens. Serve the salad immediately, with the yogurt dressing drizzled over the top or served on the side.
Recipe Tips
- How to keep the salad from getting soggy? The key is to assemble it right before you eat. If you need to prep ahead, keep the dressing, greens, and fruit in separate containers. Add the banana and the dressing only when you are ready to serve.
- What’s the best yogurt to use? A thick, Greek-style yogurt in a strawberry or raspberry flavor is a great choice as it creates a creamy, protein-rich dressing. You can also use plain yogurt and add a spoonful of your favorite fruit preserves.
- Can I add other toppings? Absolutely! This salad is a great base for customization. Try adding a sprinkle of chia seeds or hemp hearts for extra nutrients, or a handful of toasted, sliced almonds for more crunch.
- What are the best greens for a breakfast salad? A tender spring mix is a great choice. You could also use baby spinach or a mix of butter lettuce and arugula for a peppery bite.
What To Serve With a Breakfast Salad
This light and refreshing salad is a complete and healthy breakfast on its own. To make it even more substantial, you could serve it alongside:
- A hard-boiled or poached egg
- A slice of whole-grain toast
- A small bowl of cottage cheese
How To Store a Breakfast Salad
- Best Eaten Fresh: This salad is at its best when it is freshly assembled. The banana will brown and the greens will wilt if it sits for too long.
- Refrigerate: You can make the yogurt dressing ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
Breakfast Salad Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 280 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 2g
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, easily. For the dressing, use a dairy-free yogurt (like a coconut or almond-based one) and substitute the honey with an equal amount of maple syrup.
Of course! This salad would be wonderful with sliced peaches, mango, or kiwi. Use whatever fresh, seasonal fruit you enjoy most.
Yes, it’s surprisingly satisfying! It has fiber from the greens and fruit, protein from the yogurt dressing, and healthy fats and carbs from the granola, giving you a great, balanced start to your day. For extra staying power, add a sprinkle of nuts or seeds.
Try More Recipes:
Salad for Breakfast! Recipe
Course: SaladsCuisine: AmericanDifficulty: No-Cook4
servings10
minutes280
kcalA fresh and healthy start to your day, this breakfast salad features tender greens, fresh berries, and crunchy granola all tossed in a sweet and tangy yogurt dressing.
Ingredients
Dressing: 6 oz strawberry or raspberry yogurt, 3 Tbsp apple cider vinegar, 1 Tbsp honey.
Salad: 10 oz fresh spring greens, 1 cup mixed fresh berries, 1 banana (sliced), 1/2 cup granola.
Directions
- In a small bowl, whisk together the yogurt, vinegar, and honey to make the dressing.
- Arrange the spring greens on a large plate or in individual bowls.
- Top the greens with the fresh berries and sliced banana.
- Sprinkle the granola over the top.
- Drizzle with the yogurt dressing just before serving.
Notes
- The most important tip for this salad is to add the sliced banana and the dressing right before you serve it to prevent browning and sogginess.
- This recipe is incredibly versatile; feel free to use your favorite fruits, greens, and granola to customize it.
- The yogurt dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- Using a thick, Greek-style yogurt will result in the creamiest and most satisfying dressing.
