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!
Servings: 2
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
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!
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