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Maple Vinaigrette Breakfast Salad with Cinnamon Toast Croutons

Small Breakfast Salad

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Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette

This spinach-based breakfast salad was my first taste at Whidbey Pies Café on Whidbey Island. It combines crisp baby spinach with cinnamon toast croutons, candied pecans, bacon, dried cherries and a freshly cooked egg on top, all finished with a sweet-tangy maple vinaigrette. Bright, satisfying, and ideal for a special morning meal.
Course: Breakfast
Cuisine: American
Servings:
6

Ingredients

Cinnamon Toast Croutons:

  • 6 c. French bread cubes
  • 3 T. melted butter
  • 1/4 c. granulated sugar
  • 1 tsp. ground cinnamon

Maple Vinaigrette:

  • 1/4 c. maple syrup
  • 1/4 c. vegetable oil
  • 1 T. apple cider vinegar
  • 2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • black pepper to taste

Breakfast Salad:

  • 6 c. baby spinach packed
  • 1 c. candied nuts
  • 3/4 c. dried cherries
  • 12 slices bacon cooked and crumbled
  • 6-12 lg. eggs prepared to order

Instructions

  • Cinnamon Toast Croutons: Preheat the oven to 350°F (175°C). Spread the French bread cubes on a rimmed baking sheet. Stir the melted butter with the sugar and cinnamon, drizzle over the bread cubes, and toss so they are evenly coated. Bake 5–10 minutes, or until golden and crisp. Remove and set aside to cool.
  • Maple Vinaigrette: Whisk together maple syrup, vegetable oil, apple cider vinegar, Dijon mustard and salt until smooth. Taste and season with black pepper as desired. Keep the dressing at room temperature until ready to serve.
  • Bacon: Cook the bacon until crisp, drain on paper towels and crumble once cool. Alternatively, bake bacon on a sheet in a 400°F (200°C) oven for even crispness.
  • Eggs: Prepare eggs to your preference—sunny-side up, poached, or soft-scrambled all work well on this salad. Aim for a runny yolk if you want a rich dressing-like finish when served.
  • Assemble: For each serving, place about 1 cup packed baby spinach on a plate. Top with a handful of cinnamon toast croutons, candied nuts, dried cherries and crumbled bacon. Place 1–2 eggs on top and drizzle with the maple vinaigrette. Serve immediately while the eggs are warm and the croutons are crisp.