Fall Harvest Breakfast Salad
User Reviews
5.0
24 reviews
Excellent
Fall Harvest Breakfast Salad
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A festive fall breakfast salad with cinnamon roasted butternut squash, apple slices, avocado, red onion, walnuts, hemp seeds and an egg!
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Ingredients
- 3 cups chopped butternut squash chunks
- ½ Tablespoon olive or coconut oil
- ½ teaspoon cinnamon
- Sprinkle of sea salt
- spring mix or baby spinach
- ½ granny smith apple thinly sliced
- ½ avocado chopped or sliced
- ¼ cup red onion sliced
- 2 Tablespoons toasted walnuts
- ½ Tablespoon hemp seeds
- 2 eggs cooked any way you like (fried, poached or hard boiled is my preference)
- avocado balsamic dressing
Instructions
- Combine butternut squash, oil, cinnamon and sea salt together on a baking sheet and roast in a 450° oven for about 30 minutes or until squash is cooked through. Remove and let cool.
- Fill a salad bowl with spring mix and add toppings: roasted squash, apple slices, avocado, red onion, walnuts and hemp seeds.
- Portion salad into two bowls and place cooked egg on top of each salad. Drizzle dressing over the salad and enjoy!
Notes
- You'll likely have leftover salad toppings (roasted butternut squash, apple slices, avocado, etc.). Simply save them to make another salad or use in another application.
Nutrition Information
Show Details
Serving
1 salad without dressing
Calories
419kcal
(21%)
Carbohydrates
49g
(16%)
Protein
18g
(36%)
Fat
23g
(35%)
Fiber
14g
(56%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1 salad without dressing | |
| Calories | 419kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Fiber | 14g | 56% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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