Fall Harvest Breakfast Salad
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Eating Bird Food · by Brittany Mullins★ 5.0 (8)

Fall Harvest Breakfast Salad

NUTRITION · PER SERVING40M COOK
CAL 34%·PRO 28%
CARBS 53G31% OF CAL
14G FIBER19G OTHER20G TOTAL SUGAR
FAT 49G65% OF CAL
8G SAT42G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A festive fall breakfast salad with roasted butternut squash, crisp apple, creamy avocado, toasted walnuts, and a soft egg on top, with a tangy maple vinaigrette.

mainamericansaladeggsdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 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))
  • 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)
PREP
10M
SODIUM
165MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.