Pomegranate Breakfast Salad with Maple Vinaigrette and Cinnamon Sugar Croutons
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6
  • Cinnamon Sugar Croutons:
  • 6 cups cubed Italian bread
  • 3 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • pinch of salt
  • Maple Vinaigrette
  • ¼ cup maple syrup
  • ¼ cup canola oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • pepper to taste
  • Pomegranate Breakfast Salad
  • 6 packed cups baby spinach
  • 12 slices bacon, cooked and crumbed
  • 1 cup whole pecans
  • 1 cup pomegranate seeds
  • 6 eggs, cooked sunny-side up
  1. For the Croutons: Preheat oven to 350 degrees F. Add bread cubes to a large bowl. In a small bowl, combine melted butter, sugar, cinnamon, and salt and pour over bread cubes. Toss until bread is evenly coated, then spread the cubes in a single layer on a rimmed baking sheet. Bake for 10 minutes until toasted.
  2. For the Vinaigrette: Add all ingredients to a clean mason jar and shake until thoroughly combined.
  3. For the Salad: Spray a rimmed baking sheet with cooking spray and add pecans in a single layer. Toast pecans in a 350 degree F oven for 5 minutes. Let cool and finely chop. Divide the spinach evenly between plates and drizzle with maple vinaigrette. Top with cinnamon sugar croutons, toasted pecans, pomegranate seeds, and crumbled bacon. Just before serving, cook eggs sunny-side up, and add on top of salads.
- Adapted from A Spicy Perspective
Recipe by Love Grows Wild at https://lovegrowswild.com/2014/01/pomegranate-breakfast-salad/