Easy Layered Brunch Salad: A Colorful and Healthy Dish for Every Occasion

Looking to brighten up your brunch table with something fresh, vibrant, and packed with flavor? This Easy Layered Brunch Salad is just what you need! With colorful layers of crisp veggies, creamy avocado, savory bacon, and zesty homemade dressing, this salad isn’t just a pretty face—it’s a total flavor bomb. Whether you’re hosting a weekend get-together or prepping for the week ahead, this recipe is a crowd-pleaser that balances taste, nutrition, and visual appeal.

This easy layered brunch salad is a breeze to assemble and adds a pop of color and freshness to any brunch spread. With customizable ingredients and a tangy homemade dressing, it’s a versatile dish perfect for holidays, potlucks, or lazy Sunday mornings.

Why You’ll Love This Recipe

Key Benefits

• Effortlessly Elegant – This salad looks gourmet but takes less than an hour to whip together
• Perfect for Entertaining – Ideal for brunch parties, baby showers, or weekend guests
• Make-Ahead Friendly – Assemble it the night before (minus the avocado) and you’re golden
• Customizable – Swap in your favorite veggies or proteins to suit any diet

Taste & Texture

Each forkful of this salad brings a delightful medley of textures and flavors. You’ve got:

• Crisp greens as a refreshing base
• Juicy cherry tomatoes and cucumbers for crunch
• Creamy avocado and hard-boiled eggs for richness
• Smoky bacon and sharp cheddar for a savory boost
• A bright, tangy dressing to tie it all together

It’s satisfying without being heavy, and every bite feels like a mini flavor adventure.

Dietary Attributes

• Gluten-Free
• Vegetarian-Friendly (just skip the bacon)
• Low-Carb Options Available
• Easy to adapt for paleo, keto, or whole30 diets with simple swaps

Ingredients & Substitutions

Ingredient List

Serves 4
Prep time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Calories: 300 kcal (approx. per serving)

• 4 cups mixed greens (spinach, arugula, and lettuce work great)
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• ½ red onion, thinly sliced
• 2 hard-boiled eggs, sliced
• ½ cup shredded cheddar cheese
• ½ cup cooked bacon or turkey bacon (optional, for a savory crunch)
• 1 avocado, sliced (optional, for extra creaminess)
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (optional, for a touch of sweetness)
• Salt and pepper to taste

Notes on Quality

Fresh produce is key here. Go for ripe cherry tomatoes and crisp cucumbers. If you can find local greens, even better—they’ll stay fresher longer and have more flavor. For the bacon, either classic pork or turkey works; just make sure it’s nice and crispy before crumbling.

If you’re adding avocado, wait to slice it until right before serving to keep it from browning.

Possible Substitutions

• Cheddar cheese can be swapped with feta or goat cheese for a tangier bite
• Mayo-based dressing can be subbed with Greek yogurt or a vinaigrette for a lighter touch
• Vegetarian? Skip the bacon and add roasted chickpeas for crunch
• No Dijon? Yellow mustard will do in a pinch, though it’s a bit milder

Step-by-Step Instructions

• Start by washing and prepping all your veggies
• Halve the cherry tomatoes, slice the cucumber and red onion, and slice your hard-boiled eggs
• Cook and crumble the bacon if using
• In a small bowl, whisk together the mayo, Dijon mustard, lemon juice, apple cider vinegar, honey (if using), and a pinch of salt and pepper

• Set aside the dressing while you begin layering
• In a large shallow bowl or a trifle dish, start layering your ingredients:
  • First, add the mixed greens as your base
  • Next, layer the halved cherry tomatoes
  • Follow with the cucumber slices
  • Add the thin slices of red onion
  • Then place the sliced hard-boiled eggs
  • Sprinkle the cheddar cheese
  • Add your crumbled bacon if using
  • Top with the sliced avocado (if using)
• Drizzle the dressing over the top, or serve it on the side for guests to add themselves
• Serve immediately or refrigerate until ready to eat

Expert Tips & Tricks

Best Practices

• Use a glass trifle bowl for beautiful visual layers, especially for brunch spreads
• Chill the bowl before assembling to keep everything fresh longer
• Season each veggie layer lightly with salt and pepper as you build for balanced flavor throughout

Common Mistakes

• Overdressing the salad – This can weigh it down. Always better to serve dressing on the side or drizzle lightly
• Soggy greens – Make sure your greens are completely dry before layering
• Premature avocado slicing – Only slice the avocado right before serving to keep it fresh and green

Time-Saving Tips

• Use store-bought hard-boiled eggs if you’re in a rush
• Pre-chop veggies the night before
• Mix the dressing up to two days ahead and store it in an airtight jar in the fridge

Serving Suggestions

Pairings

• Serve alongside quiche, mini muffins, or a bagel board for a brunch feast
• Add grilled chicken or shrimp to turn this salad into a heartier lunch or dinner

Presentation Ideas

• For brunch parties, assemble the salad in mini mason jars—super cute and portable
• Garnish with a sprinkle of fresh herbs like parsley or chives for an extra pop of color

Beverage Pairings

• A glass of sparkling rosé or mimosa pairs perfectly
• For a non-alcoholic option, try a citrusy iced tea or cucumber mint water

Storage & Reheating

Leftover Storage

Cover and refrigerate any leftovers in an airtight container. It’s best enjoyed within 24 hours, especially if avocado is included. If making ahead, leave out the avocado and dressing until just before serving.

Reheating Methods

This salad is best served cold or at room temperature. If adding protein like grilled chicken, reheat that separately and add it fresh to the salad.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this salad dairy-free?
Yes! Use a dairy-free cheese alternative or skip the cheese entirely. The avocado will still bring plenty of creaminess.

Can I double this for a larger crowd?
Absolutely. Just scale up the ingredients and use a large serving dish or bowl.

Troubleshooting

My salad came out soggy. What happened?
Most likely the greens weren’t fully dried, or it sat too long with dressing. Always dry greens thoroughly and dress just before serving.

My onions are too strong—what can I do?
Soak sliced red onions in cold water for 10 minutes before adding them to mellow the flavor.

Variations & Customizations

Dietary Adaptations

• Vegan Version: Use vegan mayo and skip the eggs, bacon, and cheese. Add marinated tofu or roasted chickpeas for protein
• Keto-Friendly: Skip the honey and use full-fat mayo, avocado, eggs, and bacon for a satisfying low-carb version

Flavor Twists

• Add sliced radishes, pickled onions, or grilled corn for seasonal flair
• Use a balsamic glaze instead of the mayo-based dressing for a tangy twist

Seasonal/Holiday Versions

• Spring: Add blanched asparagus tips and fresh peas
• Summer: Toss in fresh berries and goat cheese
• Fall/Winter: Use roasted sweet potatoes and cranberries with a maple vinaigrette

Conclusion

This Easy Layered Brunch Salad isn’t just a pretty dish—it’s a flavor-packed, crowd-pleasing staple that’ll make your brunch table shine. With its customizable layers and make-ahead ease, it’s a recipe you’ll find yourself coming back to again and again.

Have you tried it yet? Let me know in the comments below or tag your creation on Pinterest at Cooking With Callie on Pinterest—I love seeing your delicious spins on the classics!

And if you’re loving this fresh salad vibe, don’t miss these related recipes for even more inspiration:

• Beet Garden Salad with Goat Cheese
• Tomato Feta Salad

Here’s to colorful plates and happy brunches!

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