Go Back
+ servings
Fall breakfast salad in a bowl with apples, avocado, squash, onion, and walnuts on greens.
Print Recipe
5 from 8 votes

Fall Harvest Breakfast Salad

A festive fall breakfast salad with cinnamon roasted butternut squash, apple slices, avocado, red onion, walnuts, hemp seeds and an egg!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: fall breakfast salad
Servings: 2


  • 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


  • 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!



  • 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.


Serving: 1 salad without dressing | Calories: 419kcal | Carbohydrates: 49g | Protein: 18g | Fat: 23g | Fiber: 14g | Sugar: 13g