Last week I got to do a segment on Studio 5 all about breakfast salads. I really thought these were just another “did it for the ‘gram” food trend when I first saw them. But, as I mentioned in the segment, once I tried it I was hooked. I likened them to a “deconstructed smoothie” because they’re another great way to get more veggies into your day. During the segment, I made a salad with apples, pears, and my go-to granola topped with a balsamic almond butter dressing. And if I had to pick a star from that segment, it would have to be this dressing. I adapted it from Fit Mitten Kitchen and it was perfect as a breakfast salad dressing. Just the right blend of sweet, tangy, and creamy. I’ll definitely be using this dressing on more than just breakfast salads from now on.
For this breakfast salad, I stuck with apples but swapped out pears and added in roasted sweet potato instead. It’s still on the sweet side, which I like for breakfast salads, but the sweet potato adds a bit more substance. And we all know that roasted sweet potatoes are one of my favorite salad ingredients.
Breakfast Salad with Balsamic Almond Butter Dressing
- 1/4 c almond butter
- 2 tbs balsamic vinegar
- 1 tbs olive oil
- 1 tbs maple syrup
- 1-2 tbs water, to thin
- 1/8 tsp salt
- 4 big handfuls lettuce of choice
- 2 apples, cored and sliced
- 1 large sweet potato, diced
- 1/4 c granola
- Preheat oven to 425° F. Toss diced sweet potato with some oil (I use avocado oil), salt, and pepper. Spread out on a baking sheet and bake in preheated over for 20-30 minutes, until golden and cooked through.
- Combine almond butter, balsamic vinegar, olive oil, maple syrup, and salt in a small bowl and whisk to combine. Add water, a tablespoon at a time, and whisk until you reach your desired consistency.
- Assemble salads by dividing all ingredients evenly among four plates and drizzle with dressing. Leftover dressing will stay good for about a week in the fridge (though I doubt it will last that long).