breakfast salad with croissant croutons

Yes, salad can be part of the breakfast spread!

Welcome to part two of my brunch recipes for summer!

Part one was this lovely overnight caramelized onion, spinach, and gruyere croissant bake… I’m already wondering if I should plan another brunch party just for an excuse to bust it out again.

At that same brunch I also served this breakfast salad alongside the croissant bake. It features the croissant croutons I shared in this weekly digest, which is officially the only way I will be making croutons from now on. They are a new way of life that I am thrilled about.

To start off, I have to tell you, I am not usually a salad girlie. If you’ve been around this newsletter for awhile (I mean, before it was even on Substack), this will not come as a surprise to you.

If I am going to eat a salad, it better have a bunch of flavors and textures going on.

As I was thinking up the menu for the brunch party I planned, I thought it would be fun to do a morning twist on a salad! I mean, salads are served for lunch and dinner, why can’t we bust one out with breakfast too?

I opted for kale as it’s generally my favorite leafy green for a salad. The leaves hold up to the dressing without wilting quickly, making it ideal for serving at a party.

This recipe also does well for meal prep - just be sure to keep the dressing and onions separate. If you leave the onions with the other ingredients in a container, the whole thing will just taste like onions since they are raw. I’ve got details below on prepping this ahead-of-time in the Pro Tips section below the recipe.

There’s bacon (of course) and avocado in there, but I also added a heaping shake of Everything But The Bagel Seasoning on top for added flavor. What is more breakfast-y than an everything bagel, am I right?