Pickled Blueberry Breakfast Salad

Happy Meatless Monday! Not going to lie today is going to be rough as we’ll coming back from a 10 day vacation and I didn’t get this post written as planned so I stayed up late last night, early this morning, to write it. I couldn’t miss a Monday post, and I have been wanting to share this Pickled Blueberry Breakfast Salad with you! It would be the perfect breakfast to have this morning if we had groceries in the house as I’m craving all the veggies and blueberries!

Tomorrow also happens to be National Pick Blueberry Day! Although we aren’t able to pick them here until Thursday as that is when the season opens for the place we go pick them and up north where we were they are still a couple weeks away. We did plant our own blueberries this year but not sure how many we’ll get this year with them being new plants. We did pick strawberries last week while at my parents before the 4th and I had hopes of making a version with them but things were just so crazy and we were on the go non stop having fun. With the exception of a quick trip back to the cities for a last minute family gathering on my husband’s side.

While we were in vacation in Colorado last month after S’s soccer tournament there we went to a place that had a version of this salad and I was very intrigued by the pickled blueberries so I had to get it. Where have pickled blueberries been all my life?

Then I had to come home and recreate my own version because I was craving it. Only I love balsamic vinegar so I had to make my pickled blueberries with that instead of a white wine vinegar. My husband and one of the girls not being a fan of balsamic (crazy!) I make both versions as they preferred the other ones. As well as tweaking a few other things. So good it was on repeat for over a week while we were home before leaving again and will be one of the first things I make this week with the blueberries we pick. Or if I can’t wait that long ones I pick up from the store today.

There are so many flavors packed in this Pickled Blueberry Breakfast Salad and despite the name it isn’t just for breakfast! Usually enjoyed for lunch or dinner in our house, well so far anyways. Power greens, grilled asparagus, red onion, sunflower seeds, the Pickled Balsamic Blueberries, eggs (optional), and croutons. Yes that’s a whole lot of nutrition too but with so much flavor it’s anything but a boring salad.

Who are these people that eat all these boring salads?

Croutons might be the thing that throw you off and you don’t have to add them I actually took them off the salad I had in Colorado but when I made it home I had sourdough that had to be used and toasted sourdough dipped in the yolks sounded good! Instead of adding oil and butter and toasting them in the oven I just toast the croutons quick in the toaster and tear them apart making Torn Toaster Croutons. If you like buttery croutons you can add butter (butter sub). This not only makes it easy but is great for not heating up the house in the summer and perfect for meal time decisions and last minute decisions like I usually make. If making this for a family dinner I would tear sourdough, toss in extra virgin olive oil, and toast in the oven if it wasn’t too hot.

Making the asparagus ahead you can through this salad together in minutes for a quick breakfast just adding the egg and Torn Toaster Croutons if desired.

If you don’t eat eggs you can leave those off and it’s still a delicious salad. I like it both ways and depends on my mood if I’m feeling eggs or not. S doesn’t likes eggs and A does so it’s a family friendly meal easily customized. When I do I like to cook them in a cast iron pan with crispy edges. The egg yolks are like a dressing, unless you dip your bread in all the yolk and don’t have any left.

I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share! I also hope you check out and are inspired by the recipes linked up below.

Print Recipe

Pickled Blueberry Breakfast Salad

Flavor and nutrition packed with Pickled Blueberry Breakfast Salad is greens, grilled asparagus, pickled blueberries, onion, sunflower seeds topped with optional sourdough toaster croutons and an egg! Perfect for breakfast as well as lunch or dinner!

Course

Breakfast, Dinner, Lunch

Prep Time

25 minutes

Cook Time

15 minutes

Passive Time

1 hour

Servings

servings

Ingredients

• 8-10 c power greens, or mix of baby kale and spinach
• 20-32 spears grilled asparagus chopped into 1-2" sections
• 1/4 medium red onion thinly sliced
• 1-2 TBSP extra virgin olive oil or avocado oil
• 1 1/3 c Pickled Balsamic Blueberries (recipe below)
• 1/4 c raw sunflower seeds
• 4 Torn Toaster Croutons, or homemade/pre-made croutons (recipe below)
• 4-8 eggs, optional

Pickled Balsamic Blueberries

• 1 c balsamic vinegar, or white wine vinegar
• 1/4 c sugar
• 1 TBSP sea salt
• 1 pint fresh blueberries

Torn Toaster Croutons

• 4 slices thick cut sourdough bread
• 2-4 TBSP butter, optional

Course Breakfast, Dinner, Lunch Prep Time 25 minutes Cook Time 15 minutes Passive Time 1 hour Servings servings Ingredients 8-10 c power greens, or mix of baby kale and spinach 20-32 spears grilled asparagus chopped into 1-2" sections 1/4 medium red onion thinly sliced 1-2 TBSP extra virgin olive oil or avocado oil 1 1/3 c Pickled Balsamic Blueberries (recipe below) 1/4 c raw sunflower seeds 4 Torn Toaster Croutons, or homemade/pre-made croutons (recipe below) 4-8 eggs, optional Pickled Balsamic Blueberries 1 c balsamic vinegar, or white wine vinegar 1/4 c sugar 1 TBSP sea salt 1 pint fresh blueberries Torn Toaster Croutons 4 slices thick cut sourdough bread 2-4 TBSP butter, optional

Instructions

To make Pickled Balsamic Blueberries:

1. In a medium sauce pan heat vinegar and sugar over medium heat until sugar is dissolved, stirring occasionally. Stir in salt and remove from heat and let cool for 5 minutes. Put clean fresh blueberries in a glass canning jar and pour vinegar mixture over top. Cover with lid and place in the refrigerator for at least an hour. Can be made ahead of time and will keep for up to 1 week in the refrigerator.

To Make Torn Toaster Croutons

1. Toast bread just before serving salad and spread with butter if desired.
2. Tear bread into pieces.

To make salad:

1. Pre grill asparagus, you can use warm or cooled asparagus.
2. If wanting to top with poached eggs bring water to a boil for over-easy heat a cast iron skillet or pan.
3. Toss greens, onions, and asparagus with a drizzle of oil. You will probably now use the full 2 tablespoons, I use just over 1 tablespoon.
4. Divide mixture into 4 bowls and top with Pickled Balsamic Blueberries, sunflower seeds, 1-2 eggs cooked as desired, and croutons.
5. Enjoy!

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