Brunch Salad with Arugula and Hard-Boiled Egg
Description:
This vibrant brunch salad is a fresh, satisfying dish packed with nutrients and flavor. Peppery arugula is paired with creamy hard-boiled eggs, crunchy vegetables, and a simple, tangy vinaigrette. Perfect for a late morning meal that’s light yet filling. It’s easy to customize and can be prepped in advance for busy mornings!
Ingredients:
For the Salad:
4 cups fresh arugula (washed and dried)
2 hard-boiled eggs, peeled and halved or sliced
½ cup cherry tomatoes, halved
¼ cucumber, thinly sliced
¼ red onion, thinly sliced
2 tablespoons crumbled feta cheese (optional)
1 tablespoon toasted seeds (pumpkin seeds or sunflower seeds)
For the Dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
Salt and pepper to taste
Instructions:
Prepare the dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey (if using). Season with a pinch of salt and pepper. Set aside.
Assemble the salad
On a large plate or salad bowl, arrange the arugula as the base. Scatter the cucumber, tomatoes, and red onion evenly over the greens.
Add eggs and toppings
Place the halved or sliced hard-boiled eggs on top. Sprinkle with crumbled feta and toasted seeds for extra flavor and texture.
Dress the salad
Drizzle the dressing evenly over the salad right before serving.
Serve
Enjoy immediately for the best texture and freshness!
Timing:
Preparation Time: 10 minutes
Cooking Time (for eggs): 10 minutes
Total Time: 20 minutes
Tip: You can boil the eggs ahead of time and store them in the fridge for up to 5 days.
Nutritional Information (per serving, approximate):
Nutrient Amount
Calories 270 kcal
Protein 11 g
Carbohydrates 8 g
Fiber 2 g
Sugars 3 g
Fat 22 g
Saturated Fat 5 g
Cholesterol 190 mg
Sodium 250 mg
Vitamin A 20% DV
Vitamin C 25% DV
Calcium 10% DV
Iron 12% DV
Note: Values can vary based on toppings and portion size.
Frequently Asked Questions:
Q: Can I make this salad ahead of time?
A: Yes! You can prep all the ingredients separately and store them in airtight containers. Assemble and dress the salad right before eating for the best texture.
Q: What can I substitute for arugula?
A: You can use baby spinach, mixed greens, or even kale (massage it first for tenderness).
Q: How can I make it more filling?
A: Add avocado slices, cooked quinoa, chickpeas, or grilled chicken.
Q: I don’t like feta. What else can I use?
A: Goat cheese, shaved Parmesan, or leave it out for a dairy-free version.
Q: How do I make perfect hard-boiled eggs?
A: Place eggs in a pot, cover with water, bring to a boil, then cover and remove from heat. Let sit for 9-11 minutes, then cool in ice water.
Would you also like a printable version o
r maybe a variation idea like a “Brunch Salad Bowl” with extra toppings?
Let me know!