Description
This blueberry breakfast salad is a fresh, vibrant, and nutrient-packed way to start your morning. Featuring a crisp mix of baby spinach or mixed greens, juicy fresh blueberries, and sweet banana slices, it’s complemented by creamy Greek yogurt and crunchy granola. A drizzle of honey-lemon dressing with an optional hint of cinnamon ties it all together, making this salad both light and satisfying, perfect for a wholesome, indulgent breakfast.
Ingredients
Scale
Salad Ingredients
- 2 cups baby spinach or mixed greens
- 1/2 cup fresh blueberries
- 1/2 banana, sliced
- 1/4 cup plain or vanilla Greek yogurt
- 1/4 cup granola
- 1 tablespoon chopped almonds or walnuts
Dressing
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- Pinch of cinnamon (optional)
Instructions
- Assemble Salad: In a serving bowl, layer the baby spinach or mixed greens evenly, followed by a generous scattering of fresh blueberries and sliced banana to create a colorful base.
- Add Yogurt: Place a dollop of the Greek yogurt in the center atop the layered fruit and greens to add creamy texture and protein.
- Top with Crunch: Sprinkle the granola and chopped almonds or walnuts over the salad for a satisfying crunch and nutty flavor.
- Prepare Dressing: In a small bowl, whisk together honey, fresh lemon juice, and a pinch of cinnamon if desired, combining for a lightly sweet and tangy dressing.
- Dress Salad: Drizzle the freshly whisked honey-lemon dressing evenly over the salad to enhance the flavors and provide a subtle sweetness.
- Serve Immediately: Serve the blueberry breakfast salad right away to enjoy the best texture and freshness for a delightful and nutritious morning meal.
Notes
- Use coconut yogurt instead of Greek yogurt to make this salad dairy-free and vegan-friendly.
- Add chia seeds or flaxseeds into the salad or yogurt for an extra boost of fiber and omega-3 fatty acids.
- Pair this salad with a boiled egg or a smoothie to make it a more filling and complete breakfast.
