A festive fall breakfast salad with cinnamon roasted butternut squash, apple slices, avocado, red onion, walnuts, hemp seeds and an egg!
Leafy green vegetables are some of the healthiest foods on Earth and getting a large dose at breakfast is an awesome way to start the day. I know some folks are going to think having a salad for breakfast is a weird concept but it’s really not — especially if you’re on a mission to eat more whole foods and/or fewer grains at breakfast.
I make egg scrambles with sautéed leafy greens like spinach, swiss chard and kale all the time, but it wasn’t until recently I started experimenting with eating a large bowl of raw greens with toppings (you know, a salad) for breakfast.
Here’s What You Need
butternut squash – chopped into chunks and roasted, it’s delicous, mildly sweet and nutrient-packed.
coconut oil – you’ll use coconut oil to coat the butternut squash before roasting.
cinnamon – the ulimate Fall spice, you’ll toss the butternut squash in this before roasting.
sea salt – just a pinch, to bring out the flavors!
spring mix or baby spinach – your salad base.
apple – I used a granny smith apple but any crisp apple will work. Honeycrisp and Pink Lady are also great options!
avocado – a dose of healthy fats and creaminess!
red onion – for a tangy crunch.
toasted walnuts – adds additional healthy fats as well as some texture variation with a crunch.
hemp seeds – these little seeds are insanly nutrious with a mild nutty flavor. I love adding them to salads to boost plant-based protein and omega fatty acids.
eggs – cooked any way you like (fried, poached or hard boiled is my preference)
avocado balsamic dressing – make this amazing avocado balsamic dressing to drizzle on the salad or use your favorite store-brand dressing!
How to Make This Delicious Fall Breakfast Salad
Combine – combine butternut squash, oil, cinnamon and sea salt together on a baking sheet and roast in a 450°F oven for about 30 minutes or until squash is cooked through. Remove from heat and let cool.
Assemble – Fill a salad bowl with spring mix and add your toppings: roasted squash, apple slices, avocado, red onion, walnuts and hemp seeds.
Serve – Portion salad into two bowls and place cooked egg on top of each salad – I like to make my eggs sunny side up. Drizzle dressing over the salad and enjoy!
You can mark this delicious fall salad down as the first EBF breakfast salad, but if y’all like the idea I will certainly post more. And you can bet your bottom dollar that if I ever open my dream salad shop there will be at least one breakfast salad on the menu.
Of course, this salad isn’t strictly for breakfast. Feel free to serve it for lunch or dinner (or any time you please).