Michigan Apple Committee posted on May 10, 2017 |
Amanda Hernandez of The Nutritionist Reviews Creates A Breakfast Salad for Michigan Apples
Breakfast Salad with Warm Maple Vinaigrette is a unique salad with baby spinach, roasted sweet potatoes, chopped sweet apples, crumbled bacon, creamy avocado and runny eggs!
Salad for breakfast? You must think I'm crazy! If you are one of those people who cannot stand the idea of vegetables for breakfast, don't worry! You can easily eat this salad for lunch or dinner as well. It would be fun to serve at a weekend brunch as an alternative to traditional breakfast dishes.
This salad uses traditional breakfast ingredients such as eggs, bacon and apples. It also uses other ingredients that are many times included in breakfast recipes such as avocado, roasted sweet potatoes and baby spinach. This recipe is a mix of sweet and savory with a sweeter vinaigrette and sweet, crunchy Michigan apples.
First, you just roast the sweet potatoes until they are soft on the inside and crispy on the outside. The spinach is a great source of nutrients and an easy base to use for a breakfast salad. The Mcintosh apple is sweet and very crunchy which pairs so well with the rest of the ingredients. The bacon is loaded with flavor- everyone loves a little bacon! The avocado provides healthy fats and will help to keep you full. It provides a soft texture compared to some of the other crispy ingredients.
The warm maple vinaigrette is the perfect salad dressing to use on this salad. I chose to make it warm because it seemed like a good idea since the salad was being served at breakfast or brunch. If you are not a fan of this dressing, feel free to use what you have on hand.
Breakfast Salad with Warm Maple Vinaigrette
Prep Time: 10 minutes
Cook Time: 20 minutes
• 2 sweet potatoes, finely diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 eggs
• 6-8 cups baby spinach
• 1 large Michigan Mcintosh apple, thinly sliced
• 4 slices turkey bacon, cooked and crumbled
• 1 avocado, sliced
Warm Maple Vinaigrette
• Juice from 1 lemon
• 1/4 cup olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
1. Preheat oven to 400 degrees. Toss sweet potatoes in olive oil and place on a baking sheet. Roast for about 15 minutes until sweet potatoes are soft.
2. Cook eggs according to preference in butter- over medium works well for this recipe.
3. Whisk together ingredients for vinaigrette and heat until hot. Toss vinaigrette with baby spinach.
4. Top spinach with apples, bacon, avocado, roasted sweet potatoes and fried egg.
Amanda Hernandez is a registered dietitian and recipe developer. She grew up on a farm filled with apple trees and apples are one of her favorite foods! She is the author of The Nutritionist Reviews, a healthy recipe, nutrition, fitness and parenting blog. Follow her on Facebook, Twitter, Pinterest, Google+ and Instagram.