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Fall Breakfast Salad

Fall Breakfast Salad
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Thank you Eating Birdfood for the recipe!

Ingredients

  • 3 cups chopped butternut squash chunks

  • ½ Tbsp olive oil 

  • ½ tsp cinnamon

  • Sprinkle sea salt 

  • Spring mix or baby spinach 

  • ½ granny smith apple (thinly sliced)

  • ½ avocado (chopped or sliced)

  • ¼ cup red onion (sliced)

  • 2 Tbsp toasted walnuts

  • ½ Tbsp hemp seeds

  • 2 eggs (cooked any way you like)

  • Avocado balsamic dressing

Instructions

  1. Combine the butternut squash, oil, cinnamon, and sea salt on a baking sheet and roast them at 450°F in the oven for 30 minutes or until the squash is cooked through. Remove and cool. 

  2. Fill a salad bowl with spring mix and add the toppings: roasted squash, apple slices, avocado, red onion, walnuts, and hemp seeds. 

  3. Portion the salad into two bowls and place a cooked egg on top of each salad. Drizzle the dressing over the salad and enjoy!

Find it online: https://shesafullonmonet.com/fall-salad-recipes/