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Breakfast Salad Recipe

Salad For Breakfast? This Energizing Meal Will Blow You Away

A salad for breakfast may seem unexpected, but this rich and flavorful recipe will turn you into a believer. Packed with healthy veggies like pumpkin and bell pepper and topped with fiber-rich pepitas and a protein-packed egg, this salad is sure to help you start the day feeling energized and refreshed. With this in your tummy there will be no weighing you down!

Source: Nourish: The Fit Women's Cookbook

Nourishing Breakfast Salad

From Nourish: The Fit Women's Cookbook by Lorna Jane Clarkson

Ingredients

  1. For the salad:
  • 9 1/2 -ounce piece pumpkin, unpeeled, cut into 1/2-inch thick slices
  • 3 ounces swiss brown mushrooms, halved
  • 1 large zucchini, cut diagonally into 1/2-inch thick slices
  • 1 small red bell pepper, sliced thickly
  • 2 cups trimmed watercress leaves
  • 1 tablespoon toasted pepitas
  • 2 eggs
  1. For the lemon-thyme dressing:
  • 1 tablespoon cold-pressed extra-virgin coconut oil
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons pure maple syrup

Directions

  1. Preheat oven to 425°F.
  2. To make lemon and thyme dressing, combine the ingredients in a screw-top jar and season to taste. Shake well.
  3. Combine vegetables and one tablespoon dressing in a large baking dish. Bake about 25 minutes or until vegetables are browned lightly and tender.
  4. Bring a saucepan of water to a boil then reduce to simmer. Crack each egg into a cup and slide into the water in the center of the pan. Cook five minutes or until the eggs are cooked to your liking, and remove with a slotted spoon.
  5. Combine vegetables and watercress in large bowl. Transfer to serving plates, then sprinkle with pepitas. Drizzle with remaining dressing.

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