I have been loving breakfast salads lately. With a focus on combining raw and cooked veggies with tasty toppings like fruits, nuts, and seeds, a few poached eggs on top makes a meal that feels right for morning time but is particularly flavorful, filling, and dense with a variety of nutrients. One of the best parts of these salads is that if they are big enough (and I make them big!), there is plenty leftover to have with dinner, minus the bacon and eggs. Alternatively, make this as a dinner salad, then cook just the eggs and bacon in the morning for breakfast. Either way, you’ll have multiple scrumptious meals!
Roasted Root Breakfast Salad
4 cups chopped romaine
1/2 butternut squash
fat for roasting (ghee, butter, coconut oil)
3 mandarin oranges
12 oz. frozen edamame pods
2 tbsp. raw pumpkin seeds
2 strips bacon per person
2 eggs per person
1 tbsp. vinegar
2 tbsp. lemon juice
3 tbsp. avocado oil
salt and pepper
- Preheat oven to 400*.
- Place romaine in a large salad bowl.
- Peel and spiralize the beets, then peel and chop the butternut squash into cubes. Place each in a separate baking dish. Top both with 2-3 tbsp. of your roasting fat of choice, and season with salt and pepper. Roast for 20-30 minutes, stirring occasionally, until the veggies are tender and beginning to crisp at the edges.
- While the veggies roast, add 3 cups water and 1/2 tsp. salt to a medium saucepan and bring to a boil. Pour in the frozen edamame and allow to cook for 3 minutes. Remove from heat, pour off hot water, and add cold water.
- Peel and separate the mandarines, slice the avocado, and shell the edamame. Remove the beets and squash from the oven when done and allow to cool.
- Fry the bacon, 2 strips per person, and poach 2 eggs per person. To poach the eggs, fill the saucepan with 2″ of water and add 1 tbsp. apple cider vinegar. Cover, turn heat to medium high, bring to almost a boil, then reduce heat to medium. The water should only release a few tiny bubbles here and there to be the right temp. Crack one egg at a time into a small bowl. Hold the bowl close to the surface of the water and quickly pour the egg into the water. Put as many eggs at a time as will fit without touching. Allow to cook for 3 minutes. Whites should be firm and yolk soft. Remove with a slotted spoon to a towel covered plate to absorb any extra water.
- Make the dressing. In a jar, pour in the lemon juice and avocado oil, and season with salt and pepper. Close lid and shake.
- Assemble the salads. Place a handful of romaine in an individual bowl. Top with beets, squash, oranges, avocado, edamame, and pumpkin seeds. Pour on a serving of the dressing. Top with two pieces of bacon and two eggs.