Bagel Salad: an ode to the NY Deli, the best Salad fro Brunch

Friends For Brunch: The Recipe Series, Episode II

Welcome to SydsaChef Cooking Club, this recipe is part of my current series, Friends for Brunch: The Recipe Series. 

This recipe series is part of my first e-book launch Friends for Brunch: A Legit Guide which will be available June 28th. This e-book will not only include these delicious brunch recipes but a template and resources to help you through hosting at your house. Friends for Brunch: A Legit Guide will include grocery lists, four menus packages and a step by step timeline for prep, cooking and serving. So you can know the brunch you start cooking is the brunch you can finish cooking! 

Recipes videos posted directly on Instagram and TikTok @sydsachef 

Bagel Salad 

“A celebration of NY Deli culture”

Recipe Type: Brunch Recipes, A Full Brunch, A Late Brunch, Summer Salad 

Dietary Restrictions: Vegetarian Recipe, Salad Recipe, Bagel Recipe, NY Bagels, Bagels for Brunch, Free Recipe 

Bagel Salad Recipe

Bagel Salad 

Serves: 6-10 

Prep Time: 10 minutes 

Cook / Active Time: 25 minutes

Assembly Time: 15 Minutes

Bagel Salad: Brunch Recipe

This Bagel Salad is inspired by the NY Deli counter. As any self respecting New Yorker knows, we have the best bagels and this recipe is an ode to that. 

What is so special about a bagel, is that no two are the same. Everyone in NY has a unique and specific thing they like to put on their bagel that makes it special. Maybe a fun cream cheese, or meat, or even fruit and vegetables. Beyond the versatility of a NY deli counter, it truly is a judgement free zone, your bagel can have whatever you want on it!  

My Bagel Salad is perfect for brunch as it melds these two important sectors of a good brunch together. This Bagel Salad has a hearty spinach base and is loaded with fresh fruits and veggies to give crunch and surprising pops of flavor. But what I think sets this Bagel Salad for Brunch apart from others is the toasted pecan cream cheese log. Besides the bagel chips included, the cream cheese is a pivotal part of the recipe. 

Cream cheese belongs on bagels and now maybe in salad? If you try this recipe, leave a comment down below.  

Bagel Salad for Brunch Recipe 

Ingredients: 

For the Salad: 

6-8 oz. fresh Baby Spinach

¼ cup Red Onion, sliced thinly

1 cup Bagel Chips, crushed (I used the Stacy’s brand, but feel free to use any kind you prefer)

1 cup Salted Pecans, toasted and chopped

5 oz. Cream Cheese, softened 

For the Blueberry Jam: 

½ cup Fresh Blueberries 

1-2 tbsp. White Sugar   

1 tbsp. Honey 

½ Lemon, Zested & Juiced 

¼ - ½ tsp. Salt 

Strawberry Vinaigrette: 

½ - ¾ cup of Fresh Strawberries

1 tsp. Honey 

2 tbsp. Extra Virgin Olive Oil 

½ Lemon, Juiced 

1 tbsp. Red Wine Vinegar

¼ -½ tsp. Salt 

Directions: 

1. Toast the Pecans: with your oven heated to 250 degrees, pour salted pecans onto a small baking sheet with tin foil. Let toast for 7-14 minutes. Pecans will be fragrant and slightly browned, they may even appear soft when poked, but remove from the oven when they have darkened in color as they begin to brown quickly after that. 

2. Make the Jam: in a small sauce pan add the fresh blueberries, sugar, honey, lemon zest and salt. Turn on to medium low heat and then add a little lemon juice, do not add all the juice at once as blueberries are naturally tart. Allow the jam to cook down for 5-10 minutes until the blueberries cook down. Taste jam before removing from the heat for final adjustment of sugar, salt or acid. Once it tastes good to you, remove it from the heat. 

3. Make the Vinaigrette: in a blender or food processor, add the strawberries, honey, extra virgin olive oil, lemon juice, red wine vinegar and salt. Blend until the berries are a smooth creamy texture.

4. Make the Cream Cheese Log: when pecans are cooled, chop them into small bite sized pieces. Place room temperature cream cheese into a bowl and mix in half of the chopped toasted pecans into the cream cheese. Once pecans are mixed in, place plastic wrap on a flat surface and lay cream cheese on top of the surface. Using the plastic and your hands to shape the cream cheese into a log. When the log is formed, unwrap the cream cheese and cover it with the remaining chopped toasted pecans. The surface of the cream cheese should stick to the pecans, but use the plastic wrap to help the pecans press into the cheese. Freeze the log for ten minutes, then unwrap and cut into smaller pieces for the salad. 

5. Assemble the Salad: roughly tear the spinach and place into a bowl. Layer the sliced red onions, blueberry jam, pecan cream cheese and crushed bagel chips. Toss together and add strawberry vinaigrette before serving. 

Free Brunch Recipes: Salads

Tips and Tricks:   

If you don’t like pecans: 

• Feel free to use a different nut, walnuts, almonds, or even pistachios would be a great alternative.

• If you are a nut free household, just use the cream cheese!

If you don’t have a blender or food processor: 

• Just do your best to chop and mash the strawberries with your knife or potato masher. 

• Trick: feel free to reverse the roles and add blueberries instead of strawberries to the vinaigrette and just chop the strawberries on top! Less cooking time. 

 If you don’t like Spinach: 

• Feel free to use an alternative like arugula (which adds subtle pepper) or romaine lettuce. 

Friends for Brunch: A Legit Guide 

This recipe will be included in my e-book Friends for Bunch: A Legit Guide coming out June 28th. The Bagel Salad will have companion recipes that come together to make delicious brunch spread.

Check out another great dish for brunch, the Blue Moon Brunch Salad!

Follow @sydsachef to receive the additional Free Brunch Recipes from this series.