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Fall breakfast salad in a bowl with apples, avocado, squash, onion, and walnuts on greens.
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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
Servings: 2
Author: Brittany Mullins

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

  • ¼ cup balsamic vinegar
  • 1 Tablespoon fresh parsley
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons pure maple syrup
  • 1 teaspoon brown mustard
  • 1 clove garlic minced
  • ¼-½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • pinch of cayenne pepper optional
  • 3 Tablespoons olive oil divided (1 Tablespoon will be used for sautéing garlic)
  • ½ avocado
  • 2-4 Tablespoons water plus more depending on the texture you prefer

Instructions

  • Sauté 1 Tablespoon of olive oil with minced garlic until garlic is fragrant. Turn off heat and allow to cool. This step is optional, but it adds a depth of flavor and makes the garlic a little less pungent.
  • Add sautéed garlic along with all the other ingredients except water into a high powered blender. Blend to combine. Parsley should be chopped well, but the dressing will be pretty thick at this point. Add in water to thin the dressing out a bit. Start with 2 Tablespoons and add more if needed. I found that 3-4 Tablespoons worked well for me. Set aside until ready to serve.
  • 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!

Video

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

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