Mustard Greens Breakfast Salad with Maple Glazed Turnips & Bacon
May 23, 2025 • 0 comments
If you haven’t gotten on the breakfast salad wagon yet I hope this is the recipe that converts you! Starting the day with fresh greens, soft cooked farm eggs, perfectly cooked bacon, sweet and salty turnips and spicy greens is the way to go!
- Prep Time:
- Cook Time:
Ingredients
- (2, soft boiled) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1 bag) Mustard Greens
- (4 slices, cooked & chopped) No Sugar Bacon
- (1/4 cup) Pumpkin Seeds
- (1 sliced) Avocado
- (To taste) Fine Celtic Sea Salt, 8oz
- (To taste) Ground Black Pepper
Directions
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
Maple-Glazed Turnips
- 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
- 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.
*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).
