Fall Harvest Breakfast Salad
User Reviews
5
Fall Harvest Breakfast Salad
Description
Fall Harvest Breakfast Salad features butternut squash, roasted with cinnamon and sea salt to bring out its natural sweetness and tender texture. Cooling the squash after roasting preserves its shape and pleasant mouthfeel. The salad uses a bed of spring mix or baby spinach, providing a fresh, leafy base. Tart apple slices and buttery avocado chunks add varying textures and flavors, complemented by sharp red onion and crunchy toasted walnuts. Hemp seeds introduce nutty notes and added nutrients.
A cooked egg, prepared as preferred—fried, poached, or hard-boiled—is placed atop each portion to add protein and creamy texture. The salad is finished with an avocado balsamic dressing, which adds a mild tang and richness that balances the sweetness of the squash and apple. Overall, this combination offers a hearty and nutritious start to the day with a mix of warm and fresh ingredients.
Leftover salad components like roasted squash or sliced avocado can be saved separately to create another salad or used in other dishes. This flexibility helps minimize waste and provides convenient ingredients for quick meals.
Ingredients
- 3 cups butternut squash chopped chunks
- ½ Tablespoon olive oil or coconut oil
- ½ teaspoon cinnamon
- sea salt sprinkle
- spring mix or baby spinach
- ½ apple thinly sliced, Granny Smith
- ½ avocado chopped or sliced
- ¼ cup red onion sliced
- 2 Tablespoons walnuts toasted
- ½ Tablespoon hemp seed
- 2 egg 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
- Roast the butternut squash with cinnamon and sea salt for about 30 minutes until tender but still holding shape.
- Prepare eggs as preferred; fried, poached, or hard-boiled are suggested for this salad.
- Use leftover roasted squash and salad toppings to prepare additional salads or incorporate into other meals.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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