Move over muffins. Imagine a salad chock full of all the yummy bits in a carrot cake or morning glory muffin, like nuts, seeds, dried fruit, and warm spices. Add hefty portions of leafy greens and shredded carrots with a crunchy sourdough granola, and you’ve started your day on a healthy path.
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Carrot “Cake” Breakfast Salad with Sourdough Apricot Granola
- Yield: 1 Serving 1x
Ingredients
Salad
2 cups salad greens of your choice
1/4 cup of fresh pineapple diced
1 Tablespoon dried diced pineapple
1/3 cup sourdough apricot granola (see recipe below) or granola of your choice
1/2 cup shredded carrots
1 Tablespoon diced macadamia nuts
Apricot dressing (recipe below)
Apricot Dressing
Makes 2/3 cup
1 ripe apricot
4 Tablespoons white balsamic vinegar
8 Tablespoons extra-virgin olive oil
Pinch of salt
Sourdough Apricot Granola
Makes 4 cups
1/3 cup sourdough starter discard
4 Tablespoons maple syrup
1 Tablespoon avocado oil
1/4 teaspoon table salt
1 teaspoon chai spice mix or cinnamon
1 cup thick rolled oats
1/2 cup pecans, chopped
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 Tablespoons ground flax seeds
1 Tablespoon chia seeds
1/3 cup flaked coconut, unsweetened
1/4 cup dried apricots, cut into dice with scissors
1/4 cup dried black currants
Instructions
Salad
1. Layer your plate with green salad, fresh and dried pineapple, granola, carrots, and nuts.
2. Drizzle with dressing
Apricot Dressing
1. Mix in a blender until smooth. Store in a lidded jar in the refrigerator.
Sourdough Apricot Granola
1. Preheat oven to 325F degrees. Line a rimmed baking sheet with parchment.
2. In a large bowl, stir sourdough discard with maple syrup, oil, salt, chai spice mix, or cinnamon until thoroughly blended.
3. Add oats, pecans, sunflower seeds, pumpkin seeds, ground flaxseed, chia, and coconut. Mix with a spoon or your hands until all the ingredients are evenly coated.
4. Spread the granola on the baking sheet into a thick layer. Once baked, you can break it up into cereal clusters.
5. Bake for 25-30 minutes until browned. If the nuts are over-roasting, cover the granola foil and remove for the last 5-8 minutes of baking.
6. Cool completely, then add dried apricots and currants.
7. It stores well in a lidded jar for about a month.
- Category: Salads
