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Fruity Breakfast Salad

Salad for breakfast?? It’s definitely a yes when you add seasonal fruit, a creamy cinnamon-yogurt dressing, and protein-rich OHi Bar “croutons”. Not only is this a beautiful and fresh breakfast, but it’s a great way to jump-start your day with nutritious veggies. This salad is easy enough to throw together on busy weekdays (especially if you make a big batch of the dressing in advance!), but special enough to serve at a brunch party.


(For one breakfast portion; scale up or down as needed)

  • 2 tbsp vanilla yogurt of choice
  • Generous few pinches of cinnamon
  • 2 c baby spinach
  • Large handful of grapes, ideally of multiple colors
  • Few fresh figs
  • 1 Almond Crunch OHi Bar


  1. To make the dressing, stir together the yogurt and cinnamon. Add a dash or more of water if needed to thin it out.
  2. Lay the spinach out on a plate.
  3. Cut the grapes into halves and the figs into quarters or halves, then scatter them across the top of the spinach.
  4. Drizzle the salad liberally with the yogurt dressing.
  5. Cut the OHi Bar into small square “croutons” and add them to the top of the salad.

Customize It

  • Keep it vegan by using a plant-based yogurt.
  • Keep it free of added sugar by using an unsweetened yogurt.
  • Change up the fruit, for example by using berries during the summer, peaches and cherries during the late summer, or apples and pears during the fall.
  • Make it decadent (and kid-appropriate!) by drizzling a bit of additional maple syrup over the salad.
  • Need a breakfast side dish? Make half-sized or quarter-sized portions and serve them alongside your favorite waffles or pancakes for added nutrition and freshness.

This recipe was developed and photographed by Lee of @TheRogueBrusselSprout. She creates seasonal, monthly recipes using OHi Bars, all of which you can find on our blog. You can find Lee’s blog at

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