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