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Pomegranate Breakfast Salad with Maple Vinaigrette and Cinnamon Sugar Croutons

Liz Fourez
  • 40 minutes
  • Serves 6

INGREDIENTS

6

packed cups Baby spinach

1 cup

Pomegranate seeds

6

Eggs, cooked

2 tsp

Dijon mustard

1/4 cup

Maple syrup

1

Maple vinaigrette

1 tsp

Cinnamon

1

Pepper

1 pinch

Salt

1/2 tsp

Salt

1/4 cup

Sugar

1 tbsp

Apple cider vinegar

1/4 cup

Canola oil

1 cup

Pecans, whole

6 cups

Italian bread

3 tbsp

Butter, unsalted

1

Pomegranate breakfast salad

12

slices Bacon, cooked and crumbed