Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette

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I've been making this breakfast salad for about a year now after one of those mornings when I was too tired to think straight and threw together whatever greens were in my fridge with leftover toast cubes and a jarred vinaigrette. The combination worked so well that I made it again the next morning, then kept going until it became a regular thing.

The secret is really just the cinnamon toast croutons — they're not much work to make and they turn a simple salad into something you actually look forward to eating. You want your bread toasted but still tender enough that it doesn't fight with the greens, and the maple vinaigrette should coat each leaf without pooling at the bottom.

I usually serve this as breakfast or brunch for two, but when I'm feeding more people I just double everything. The salad holds up well if you toss the croutons in right before serving rather than letting them sit too long and get soggy.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Salad

Cuisine: American

Calories: 485

Ingredients Method Nutrition Notes

Ingredients

For the Cinnamon Toast Croutons

4 slices thick sourdough bread cut into ½-inch cubes (about 6 cups)
3 tablespoons unsalted butter melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt

For the Maple Vinaigrette

3 tablespoons pure maple syrup not pancake syrup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil

For the Salad

4 cups mixed baby spinach about 5 oz
1 cup fresh blueberries or raspberries if that's what you have
½ cup crumbled goat cheese or feta
2 hard-boiled eggs sliced (or just use your favorite boiled egg method)

Method

Make the croutons: Toss the bread cubes with melted butter in a large bowl until evenly coated. Spread them on a parchment-lined baking sheet and sprinkle with sugar, cinnamon, and salt. Bake at 375°F for about 15 minutes, tossing halfway through, until golden brown and crisp around the edges but still soft inside — they'll firm up more as they cool.
Dress the vinaigrette: While the croutons are baking, whisk together the maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while whisking until emulsified — you want it thick enough to coat your spoon but still pourable.
Assemble the salad: In a large serving bowl, combine the spinach and blueberries. Drizzle with about three-quarters of the vinaigrette and toss gently to coat. Taste and add more dressing if needed — you want each leaf lightly dressed without being swimming in liquid.
Serve: Top the salad with sliced hard-boiled eggs, crumbled goat cheese (or feta), and a generous scattering of warm cinnamon toast croutons. Serve immediately so the croutons stay crisp.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 16gFat: 28gSaturated Fat: 7gCholesterol: 245mgSodium: 620mgPotassium: 580mgFiber: 7gSugar: 22gVitamin A: 45IUVitamin C: 18mgCalcium: 320mgIron: 4mg

Notes

You can make the croutons up to a day ahead and store them in an airtight container — just add them right before serving so they stay crisp. The vinaigrette keeps for about a week in the fridge, but let it come to room temperature and whisk again before using since olive oil will solidify when cold.

If you prefer sweeter breakfast salads, up the maple syrup to 4 tablespoons or add an extra teaspoon of sugar to the croutons. For heartier versions, include a handful of toasted walnuts or pecans alongside the croutons.

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