Salad for breakfast? We're here for it.
This recipe calls for Fall vegetables and fruits that are in season and the most delicious during this time of year. A few simple ingredients make a vinaigrette that marries together all the nutrient-rich ingredients (pumpkin seeds and hemp seeds to name a few) that this salad is packed with. Meal prep hack: you’ll have enough delicata squash for this recipe and some for later on in the week too!
Plate your creation on the new Chai Edgewater Collection Ceramics for the ultimate Fall tablescape.
RECIPE:
Charlotte Smythe's Perfect Breakfast Salad
Serves 2
Prep time: 10 mins Cook Time: 35 mins
INGREDIENTS
1 small delicata squash, halved lengthwise, seeded and sliced into ½ inch pieces
Olive oil, for drizzling
Salt and pepper
3 ounces fresh greens (I use a combo of kale and spinach)
1 ounce broccoli sprouts
3 ounces smoked salmon (you can use bacon or prosciutto instead)
½ an avocado, diced or sliced
1 red pear, diced or sliced
2 tbsp roasted pumpkin seeds
1 tsp hemp seeds
2 eggs, poached or soft boiled
For the vinaigrette:
1 tsp coarse ground Dijon mustard
Juice of ½ a small lemon
1 tsp honey
3 tbsp extra virgin olive oil
¼ tsp sea salt
¼ tsp black pepper
INSTRUCTIONS
To begin, preheat the oven to 425°F.
Add the squash pieces to a baking sheet lined with parchment paper. Toss the squash with salt, pepper and enough olive oil to coat. Spread the squash pieces out in a single layer and roast for 25 – 30 minutes until the squash is cooked through. Remove the squash from the oven and allow to slightly cool.
While the squash roasts, make the vinaigrette. Add all the ingredients to a small bowl and whisk to combine. Taste the vinaigrette and add more honey, lemon or salt and pepper to taste.
Now, scatter the fresh greens and broccoli sprouts onto a serving dish/plate. Drizzle half the dressing over the greens. Then nestle half of the cooked squash pieces on top of the greens (save the rest of the squash pieces in an air tight bowl for another meal) along with the smoked salmon, avocado, pear, pumpkin seeds and hemp seeds. Drizzle the remaining dressing over the salad. Finish with poached eggs and fresh cracked black pepper.
Serve immediately and enjoy!
