I’m a notorious, card-carrying savory breakfast eater. Growing up, I rarely ate a sweet meal for breakfast. Instead, I would regularly pillage my family’s dinner leftovers in the morning before school- takeout Chinese noodles, a bite of steak, half a bean and cheese burrito, potato and carrot pot roast- though I’m sure that says more about my awful manners than my preferred flavor profile.
That being said, every so often I’ll have an almost crippling craving for a sweet morning meal. Sometimes its waffles (but I don’t own a waffle maker, so I make pancakes and hint audibly that it’d be nice to own a waffle maker), or a giant bowl of cereal with vanilla and spices, or a smoothie so cold and fruit-forward it almost makes your teeth ache.
Anyone else out there relate? Why do we resign ourselves to Team Sweet or Team Savory when it comes it breakfast food? WHY CAN’T WE JUST HAVE BOTH?!
I frankly had enough and decided to do something about it. Enter in breakfast salad. No, I’m not the first to suggest eating salad for breakfast, but per my internet sleuthing I may be the first to publish this combination online and call it breakfast: Greek-inspired kale salad, made with the usual suspects: tomato, cucumber, green pepper, feta cheese…oh, and HONEY ALMOND GRANOLA. Yes. Like, the granola is mixed into the salad as if it was always meant to be there.
While you may feel worried the flavors will clash, I promise instead they serve one another. And it’s easy to throw together and store for several days in the fridge- it is breakfast after all, I can’t have you late for work just so you can make my salad. And actually, I think this recipe is nearly better the next day, as with a little time the balsamic vinegar pierces the bitterness of the kale and slowly softens it without *totally sacrificing the integrity of the granola chunks (see recipe note on this below).
So this weekend, instead of quietly nibbling on your partner’s remaining club sandwich from the deli down the street in increments you hope will go unnoticed, venture into breakfast salad land with me, Team Sweet, AND Team Savory (the gang’s all here!)
- FOR THE SALAD:
- 4 cups kale, chopped with stems removed (4 cups is roughly 1 large bunch)
- ½ cup feta cheese, crumbled
- 2 cups cherry tomatoes, halved
- 2 cups cucumber, sliced into half moons (about 1 large cucumber)
- ½ red onion, sliced
- 1 cup green pepper, diced (about 1 pepper)
- ⅓ cup Nature's Path Honey Almond Granola, plus more to liberally sprinkle on top of the finished salad
- Ground pepper to taste
- FOR THE DRESSING:
- 3 tablespoons balsamic vinegar
- ½ cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Whisk all dressing ingredients together until combined. Set aside.
- In a large bowl, combine the kale, feta cheese, assorted vegetables and granola. Toss until mixed.
- Slowly add dressing to salad and toss until evenly coated.
- Top with more granola and ground pepper to taste.
- Enjoy! *Important to mention: I still eat this salad after 2-3 days in the fridge, but please note the dressing will soften the granola chunks. I do not mind this, they become sweet and acidic little morsels, but if you think this texture will bother you, hold the granola from the salad and dressing mixture and instead add it in separately with each individual serving.