Mustard Greens Breakfast Salad With Maple Glazed Turnips & Bacon
If you haven’t gotten on the breakfast salad wagon yet I hope this is the recipe that converts you! Hot damn was this good! We are harvesting mustard greens for our CSA and farmers market customers and some folks keep asking me “what the heck to I do with these?” so I thought I’d create this simple and tasty breakfast salad as a starting off point for people who are knew to eating this seasonal green. If you’re looking for more ways to enjoy mustard greens you can search this website under the “mustard greens” category box on the veggie page here.
This salad has a lot going for it. It’s got a nice spicy kick that is mellowed out by a maple mustard dressing, jammy eggs, salty bacon, and the sweetest, most tender salad turnips that pull this whole meal together.
I hope you all enjoy this salad as much as I did. It’s great for breakfast, lunch or dinner. Happy CSA pick up day to those of you who are a part of our farm share. Enjoy!!
Mustard Greens Breakfast Salad with Maple Glazed Turnips and Bacon
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 2
Maple-Mustard Dressing- 2 Tablespoons maple syrup
- 1 Tablespoon dijon mustard
- 1 clove of garlic, minced (or green garlic)
- 2 Tablespoons apple cider vinegar
- 1/4 cup olive oil
- fat pinch of unrefined salt
- 1 bunch of salad turnips (greens removed and saved for another use) chopped into 1/2 inch chunks
- 2 Tablespoons butter
- 2 Tablespoons maple syrup
- 1 bag of mustard greens
- 4 sliced of good quality bacon, cooked and then finely chopped
- 1/4 cup pumpkin seeds
- 1 avocado, sliced
- 2 soft boiled eggs
- sea salt and freshly ground black pepper for serving
Preparation
- Prepare the salad dressing by combing all the ingredients in a mason jar. Place the lid on and shake until smooth. Taste for seasonings and adjust as needed.
- Prepare turnips by heating a large cast iron skillet over medium-high heat. Add the butter and once the butter has melted toss in the turnips. Cook, stirring occasionally, until the turnips begin to soften and brown up, about 8 minutes. Drizzle in the maple syrup and continue to cook until the turnips are glossy and tender, about 3-5 minutes longer. Add more butter to the pan if it dries out.
- Add the mustard greens to a large bowl. Drizzle with half of the dressing. Add the bacon, seeds, avocado, and turnips. Toss well. Divide between plates and then top with the soft boiled eggs.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
I just made this for breakfast. It’s soooooooo good. The dressing, the mustard greens, the turnips . . . all of it. I’m obsessed!
I’m so happy to hear!