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Spring Breakfast Salad with Bacon Date Crumble

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4

Ingredients

For the bacon date crumble:

  • 10-12 oz bacon
  • ½ cup dates, chopped small (about 3 oz or 5 medjool dates)

For the dressing:

  • 3 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp maple syrup
  • ½ tsp kosher salt
  • ½ tsp black pepper

For the salad:

  • 4-5 cups loosely packed herbs (parsley, dill, cilantro, and/or mint)*
  • 2 watermelon radishes (8 oz) or 1 large bunch radishes, thinly sliced (about 2 cups)**
  • 3 cups thinly sliced snap peas and/or fennel
  • 1 avocado, chopped
  • 4-6 boiled eggs, quartered or chopped, for topping
  • Crumbled goat cheese, for topping
  • *The herbs are acting as our salad greens, so keep herbs like parsley, mint or basil whole and you can just tear the cilantro or dill into big pieces. I tested using parsley and dill.
  • **If your radish bunch gives you less than 2 cups, just add some extra snap peas, fennel, or any other thinly sliced spring veg. 

Items you can prep ahead (optional)

  • Cook the bacon/dates and make the crumble topping
  • Prep 4-5 cups loosely packed herbs (parsley, dill, cilantro, and/or mint)
  • Thinly slice radishes (about 2 cups)
  • Thinly slice 2-3 cups snap peas and/or fennel
  • Boil 4-6 eggs
  • Make the dressing

Instructions

  • Preheat the oven to 400F. To a lined baking sheet, add the bacon. Bake for 15 minutes. Remove from the oven, flip the bacon over, and bake for another 5-10 minutes or until the bacon is looking almost done and crispy, but could go for another 8 minutes (we want the bacon very crispy in the end). Time will vary based on how thick or thin your bacon is, so keep an eye on it.
  • Scooch the bacon over to make space for the dates. Add the date pieces and gently toss in the bacon fat. Bake for another 6-8 minutes or until the dates are starting to caramelize. You can remove the bacon if it looks done before the dates are done.
  • Use a slotted spatula to transfer the bacon and dates to a paper towel lined plate to soak up the excess fat. Once they have both cooled off enough to handle, roughly chop the bacon and then toss with the dates.
  • Meanwhile, to a large bowl add all of the dressing ingredients and whisk until smooth. Add the herbs, radish, snap pea and/or fennel, and avocado. Use your hands to toss gently to coat.
  • Transfer to a serving platter or large shallow bowl. Top with the boiled eggs, bacon and date crumble, goat cheese, black pepper, and a generous drizzle of olive oil, if you’d like.

Notes

Substitutions:

  • To make vegetarian, leave out the bacon. Instead, pan-fry the chopped dates in some olive oil until they become caramelized. At the very end stir in about ½ cup finely chopped walnuts along with ½ teaspoon salt and 1-2 teaspoons smoked paprika. Let that cool off for a bit before using it as your topping.
  • To make vegan, see above + skip the eggs and goat cheese. Add some canned beans, cooked lentils, or pan-fried tofu.
  • You need 4-5 cups worth of thinly sliced spring veggies. You can use whatever you want - radishes, fennel, cabbage, snap peas, blanched asparagus, etc…

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Salad: up to 6 days
    • Bacon date crumble: up to 6 days

Leftovers + Repurposing:

  • Serve the salad topped with all the toppings. Pop the bacon date crumble in the microwave for 10-20 second to warm it up a bit before topping.
  • Stretch the salad by adding in some extra herbs, arugula, or spring veg along with some extra lemon juice and salt. 
  • You can top this salad with any cooked protein or eat it as a side/slaw to another meal.