Strawberry Spinach Breakfast Salad with Granola Croutons & Greek Yogurt Dressing
With sweet sliced strawberries and mandarin oranges, peppery radishes, creamy avocado, fresh baby greens, and crunchy granola croutons, tossed in a tangy strawberry yogurt dressing, this Strawberry Spinach Breakfast Salad brings all of the flavors of a fruit and yogurt parfait mixed with a classic strawberry spinach salad. Ideal for your next holiday breakfast menu or weekend brunch, this healthy breakfast salad packs the nutrition and crunch to power you through your day.
Servings: 4
Ingredients
- 3 oz baby spinach – about 4 cups (or mixed baby greens – I used a spinach arugula mix)
- 1 cup sliced strawberries
- ½ cup mandarin oranges (peeled and sectioned)
- 2 medium radishes (very thinly sliced)
- 1 avocado (sliced)
- ½ cup granola (store bought or see recipe below)
Strawberry Greek Yogurt Dressing
- ¼ cup Greek Yogurt
- 3 medium sized strawberries
- 1 tbs apple cider vinegar
- 1 tbs honey
Coconut Chia Granola Croutons
- 1/3 cup coconut oil (melted)
- 1/3 cup honey
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 3 cups rolled oats
- 1 cup walnut halves
- ½ cup sunflower seeds (unsalted)
- 1/8 cup chia seeds
- ½ cup coconut chips
Instructions
- To make the dressing, add yogurt, whole strawberries, apple cider vinegar, and honey to a small food processor or blender. Blend until smooth.
- To a large bowl or serving platter, add the spinach, sliced strawberries, mandarin segments, sliced radishes, and avocado. Sprinkle granola over top. Drizzle with dressing and toss to mix.
- Serve immediately so granola stays crunchy.
To Make the Granola
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Mix honey, oil, cinnamon, and salt in a large bowl. Add all of the granola ingredients other than the coconut chips.
- Spread granola mixture on the prepared baking sheet, pressing down with a rubber spatula to form a thin, even sheet.
- Bake 10 minutes. Then remove from oven, add coconut chips and stir. Press down again with rubber spatula. Bake an additional 10 minutes, keeping an eye on the granola near the end to make sure it is not browning. You want it to be a light golden color, but not too dark.
- Remove from oven, and press down once more to help the pieces stick. Let cool completely on baking sheet. When cool, break up into chucks.
- Store at room temperature for up to two weeks or freeze for longer storage.
Notes
The granola and dressing can be made in advance. Refrigerate dressing until ready to use. When ready to serve, prep salad, and toss with dressing immediately before serving.
https://namastehomecooking.com/