A delicious breakfast salad with sautéed greens, roasted veggies and two fried eggs! You’ll feel so good after starting your day with this combo of protein, healthy fat and veggies.
Ready for one of the easiest breakfast recipes ever? This recipe was inspired by two things: my love of salads and my sweet + savory egg and oatmeal combo bowl. This bowl just has less grains and more greens!
It reminds me of something you would find at a trendy brunch restaurant.
You start your day off with loads of veggies right off the bat! Hello, energy!
You can check off your #saladeveryday… before noon.
It’s completely customizable!
eggs – cooked any way you like (sunny side up is my preference for this recipe).
red onion – for a little zest and crunch.
baby greens – spinach, kale and arugula are my go-to choices for this salad, but feel free to use your favorite variety of greens.
roasted cauliflower – start your day with the added nutrition of veggies. Roasting enhances and intensifies their flavors for a more satisfying bite. I usually make this recipe with roasted cauliflower (or my air fryer cauliflower), but I’ve also made it with roasted sweet potatoes and it’s equally as delicious. I love the touch of sweetness the sweet potatoes add. Pro tip: roast sweet potatoes and cauliflower together to add to this salad!
avocado – for a dose of healthy fats and creaminess.
microgreens – these babies are so nutrient dense and make the salad look so pretty.
fresh dill – I am such a fan of adding fresh herbs to my recipes, especially my salads! It elevates the flavors and brings a whole new level of freshness to recipes. I absolutely love fresh dill, but fresh basil, parsley or really any fresh herb would be delicious!
avocado or olive oil – for sautéing the veggies.
sea salt and pepper – to season and bring out the flavors.
How to Make
This breakfast salad is so easy to whip up. Once you get a little prep out of the way by roasting the vegetables, it comes together in a matter of minutes!
Roast cauliflower: Preheat the oven to 400°F. Chop cauliflower into medium-sized chunks. Toss with 1-2 teaspoons avocado or olive oil, salt and pepper in a large bowl and place on a large baking sheet. Roast for 25-30 minutes, turning at least once until veggies have browned and become tender.
Cook veggies: Place chopped onion in a preheated skillet and sauté until soft. Add greens and cook until they begin to wilt. Toss in roasted cauliflower to combine and transfer to a salad bowl.
Cook eggs: In the same pan, crack two eggs and cook to desired consistency – my favorite way is sunny side up, but you do you!
Prepare salad: Place eggs on top of sautéed veggies, top with microgreens, fresh dill and sliced avocado. Season to taste and enjoy!
Customize Your Salad
The great thing about this healthy breakfast salad is that it is totally customizable. Here are some suggestions:
Switch up the greens – if you don’t have baby greens on hand, feel free to use your favorite lettuce or leafy green instead.
Eggs your way – I love my eggs sunny side up for this recipe, so the yolk runs out and creates a kind of a “dressing” for this salad. But you can make your eggs in any style you like. Hard boiled eggs would also be delicious if you don’t want warm eggs on your salad.
Switch up the veggies – don’t have cauliflower or sweet potatoes on hand? Feel free to roast up your favorite veggie to toss in this salad! Broccoli, bell peppers and regular potatoes would all be delicious! My air fryer breakfast potatoes would be perfect!
Add grains – I love adding grains to salads for some extra volume and nutrients. Toss in cooked quinoa, rice or farro to make this a heartier salad.
Spice it up – add a little hot sauce or red chili flakes for a spicy kick.
Add some crunch – add some crunch and healthy fats by topping this salad with walnuts, almonds, pecans or pepitas (aka pumpkin seeds).
How to Serve
This breakfast salad is satisfying enough on its own, but here are some foods that would pair well with it:
2 -3cupsbaby greens, spinach, kale, arugula or your favorite green
sea salt and pepper
Heat 2 teaspoons oil in a large skillet over medium heat. Once hot add onion and sauté for about 5 minutes.
Add greens and roasted cauliflower and toss to combine. Sprinkle with sea salt. Cook, stirring often, 2 minutes or just until greens begin to wilt.
Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency (I like mine sunny side up) sprinkle with salt and pepper and place on top of sautéed greens.
Top bowl with microgreens, fresh dill and sliced avocado. Serve with more salt and pepper and hot sauce if desired.
To roast your cauliflower:Preheat the oven to 400°F. Chop cauliflower into medium-sized chunks. Toss with 1-2 teaspoons avocado or olive oil, salt and pepper and place on a large baking sheet. Roast for 25-30 minutes, turning at least once, until they have browned and become tender.
Cauliflower: If you don’t need this salad to be low-carb, roasted sweet potatoes are a great option in this salad.