I’m a big fan of breakfast for any meal of the day, but I’m weird about my eggs in the morning. I will eat any kind of egg except one with a runny yolk for breakfast, but as far as runny yolks go, all bets are off for lunch or dinner. So weird.
(Any other quirky breakfast eaters out there?)
The blueberry and lemon combo says breakfast to me though. (Who doesn’t love a blueberry lemon muffin, right?) And I have to say, I’m all for eating whatever leftover veggies are in my fridge as my first meal of the day, so why not salad?
Enter my Arugala Breakfast Salad with Stovetop Maple Nut Brittle and Blueberry Lemon Dressing.
This salad is definitely a powerhouse way to begin your day. Antioxidant-rich and energizing, there will be no mid-morning slump if you start your morning off with nutrient-dense foods like Earthbound Farm Organic Baby Arugala, blueberries, and nuts. As a total bonus, I love the fact that Earthbound Farm’s greens are conveniently triple-washed and ready to hit my salad bowl; this completely nullifies the excuse that I don’t have time to whip up a salad for any meal of the day.
For those of you who think you don’t like arugala, I would encourage you to give it a try in this salad. Arugala’s peppery tang is perfectly balanced by blueberries and a hint of maple, and the slight nuttiness of arugala is echoed in the toasted nut brittle. Try this and you might just realize that you love all things arugala.
The only tip I have for you regarding this recipe is to make extra of the Stovetop Maple Nut Brittle because you will want more of it for munching on later. And because this salad serves two people, so will whoever the other serving is for. (Side Note: If you make extra of it, the Stovetop Maple Nut Brittle will keep for up to five days stored in an airtight container at room temperature.)
Ok, I lied (a little) because I actually do have one other tip for you. If you want to take the Blueberry Lemon Dressing to the next level, add a pinch or two of ground cinnamon. It really wakes up the flavors!
So no excuses for those of you trying to eat more salad…grab some greens and make this for breakfast!
- ¼ cup whole almonds
- ¼ cup whole cashews
- 2 tablespoons sesame seeds
- 1 tablespoon pure maple syrup
- 1 pinch sea salt
- ½ cup fresh blueberries, rinsed
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup (more or less depending how tart your berries are)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 4 to 6 cups Earthbound Farm Organic Baby Arugala
- 1 to 2 avocados, peeled, pitted, and sliced
- ½ cup fresh blueberries, rinsed
- For the brittle, add all ingredients to a medium skillet over medium-low heat. Cook until the maple syrup is evaporated and the nuts are light golden brown, about 5 minutes, stirring frequently. Spread the nuts out on a parchment-lined plate to cool, about 10 to 15 minutes. (They will harden as they cool.)
- For the dressing, add all ingredients to a blender or food processor and process until smooth. Taste and adjust seasonings as desired.
- To serve, divide the arugala between 2 plates or bowls. Top each with ½ to 1 whole avocado, ¼ cup fresh blueberries, and half the cooled nut brittle. Drizzle the dressing on top and serve immediately.
Disclosure: I received the Earthbound Farm product that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
February 23, 2015 at 4:41 amA beautiful and scrumptious salad!
Cheers,
Rosa
Jenn @ Peas and Crayons says
February 23, 2015 at 8:42 amThis is such a gorgeous breakfast option! I’m all for sneaking in cllllllll the veggies at all times of the day!
Erica says
February 23, 2015 at 9:04 amyummmmm. I love the spiciness of arugula. This sounds awesome
Lauren @ Wicked Spatula says
February 23, 2015 at 9:50 amI love breakfast salads! I usually have one every morning with blueberries, spinach, avocado, and olive oil. I’ll definitely have to try that dressing and brittle!
Patricia @ Grab a Plate says
February 23, 2015 at 10:18 amLove this — especially the Maple Nut Brittle! My dad always ate dinner leftovers for breakfast, and I’m also down for a non-traditional breakfast :)
Alisa @ Go Dairy Free says
February 23, 2015 at 11:04 amFaith, this is the most vibrant and incredible recipe I’ve seen so far this week! Just pinned it.
Marissa | Pinch and Swirl says
February 23, 2015 at 2:18 pmFaith – that made me laugh that you have time rules for runny eggs. Love it! And love this breakfast salad – that maple nut brittle is genius!
Jean (Lemons and Anchovies) says
February 23, 2015 at 2:25 pmFaith, I love the way you think about breakfast. I would happily eat this first thing in the morning (and for lunch or dinner, too). Love the balance of flavors and textures here. :)
Heather | girlichef says
February 23, 2015 at 7:22 pmI love arugula, and I love all of the colors, textures, and flavors you’ve put into this salad. I’d love to dive in (and keep me away from the extra nuts).
Kristen says
February 23, 2015 at 9:58 pmI’d eat that salad any time of the day. Wow! With the crunch and the flavor, it must have been wonderful.
Laura (Tutti Dolci) says
February 23, 2015 at 11:01 pmThis salad is gorgeous, what a great way to start the day!
Nutmeg Nanny says
February 24, 2015 at 3:14 pmThis salad is beyond gorgeous! Plus the idea of a breakfast salad is so unique. I wish I had this now :)
Eileen says
February 25, 2015 at 7:43 pmSalad for breakfast is the best. :) I love those beautiful cashews and blueberries!
Joanne says
February 26, 2015 at 12:53 pmYuuummm. I can’t promise that I’ll only eat this for breakfast…this is more like an “any meal of the day” salad!