Have you ever had a breakfast salad? While you might initially think eggs atop greens, this fruit forward option is actually a lighter side dish that pairs beautifully with toast, eggs, and even breakfast meats.
I first had a breakfast salad like this years ago at a potluck. While potlucks are often laden with heavy dishes that don’t seem to go together, this one was different. Most dishes were on the lighter side and included a burrata salad with fresh fruit and, not surprisingly, I loved it!
The first time I made the salad, I wasn’t exactly sure how it would turn out. I didn’t want a savory salad one would have at lunch or dinner, but I also didn’t want to make a dessert-tasting salad.
The honey, lemon dressing yields a slightly sweet flavor, which makes it better for breakfast. The lemon, however, does appropriately cut the sweetness from the honey and all the fresh fruit. It’s SOOO good.
And then because I believe any good combination of salad toppings needs to have a mix of consistencies, I wanted to add something crunchy. I debated between roasted nuts of some kind or maybe a crouton.
Ultimately I decided on a crumbled granola. I’ve now used a few types of granola, including the honey granola from Trader Joe’s and some crushed Clean Snax. I think any favorite would do. And somehow the granola crunch makes it perfectly a dish for breakfast (that I’ve certainly now made for lunch and dinner)!
Does this salad keep well?
While I rarely have leftovers when I make this dish, it does happen. And while it might be good anytime that same day, dressed lettuce leaves, broken burrata, and cut up fruit just don’t stand the test of much time.
Can You Make this Breakfast Salad Ahead of time?
Sadly, the only thing you can really make ahead of time is the dressing. Thankfully the whole salad came together very quickly once the dressing is made, so you won’t have much setup time.
SPRING & SUMMER RECIPE COOKBOOK
Delicious recipes to enjoy spring & summer produce to its fullest. Simple and delicious recipes made from scratch for your family and your guests all summer long!
What Fruit Can I use?
You can get a fairly complete list of fruits in season in summer there, but anything really works.
In this setup, I used blueberries, apricots, and cherries.
Other stone fruits, berries, or even melon would be good.
And then, of course, because the fruit is interchangeable, you can swap out just the fruit for whatever is in season year round. In fall and winter, opt for apples, pears, pomegranate, persimmon, oranges, and kiwi!
Honestly, you could probably do some frozen or canned fruit if that’s what you have and sounds good. Be careful that some canned fruits sit in a sugary syrup, so you may want to adjust the dressing to be far more lemon-forward to counter the sweetness.
Where to Buy Burrata Cheese
If you haven’t tried burrata yet, stop what you’re doing at once and go take care of that. It’s a very creamy mozzarella and it’s impossibly tasty. Trader Joe’s sells it for about $5 and you’ll wonder how you lived without it.
Any quality cheese shop and even Whole Foods carry it as well. Burrata can be pricey, but I do think it’s worth it.
And don’t forget my all time favorite brunch sangria! The perfect morning drink if you aren’t the world biggest fan of mimosas!
These summer salads are always a tasty decision too!
- 4 cups spring mix lettuce 5 oz.
- 4 oz. burrata cheese
- 3 Cups mixed fresh fruit pitted cherries, sliced stone fruit, and/or berries
lemon, honey dressing
- 1 teaspoon honey
- 1 tablespoon olive oil
- ½ lemon juiced (approx. 1 Tablespoon)
- ¼ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- fresh mint leaves if desired
- In a large bowl, microwave honey for 10 seconds. Mix with remaining dressing ingredients. Toss with lettuce. Remove to serving bowl.
- Just before serving, pull burrata apart over salad. Top with fresh fruit and mint if using.