YES, salad for breakfast! NO, it’s not weird! This Easy Breakfast Salad combines sautéed greens, roasted vegetables, and perfectly fried eggs for a protein-packed, nutrient-dense way to fuel your morning.
Ready in just 20 minutes, this versatile breakfast delivers the perfect combination of protein, healthy fats, and vegetables to energize your entire day. Plus, it’s completely customizable to your taste preferences and what’s fresh in your kitchen!
Why Breakfast Salad Works
- Sustained energy – protein and healthy fats keep you full longer
- Nutrient-dense – pack in more vegetables before noon
- Quick preparation – only 20 minutes total time
- Completely customizable – use whatever vegetables you have on hand
- Make-ahead friendly – roast vegetables in advance
The Greensted Touch
Pro tip: Substitute our famous Wacky Salad mix for the sautéed greens! Simply place one serving of fresh Wacky Salad in your bowl, then add the warm sautéed onions, garlic, and roasted vegetables on top. The gentle heat will slightly wilt the greens while maintaining their fresh crunch.
Don’t forget to top with our locally-grown microgreens for an extra burst of nutrition and flavor!
Customization Ideas:
- Add crunch: chopped walnuts, almonds, or pepitas
- Spice it up: chili flakes or hot sauce
- Extra flavor: drizzle with balsamic vinaigrette
- Different proteins: try poached eggs or leftover grilled chicken
All ingredients for this energizing breakfast are available at The Greensted in downtown Zumbrota! From fresh microgreens and Wacky Salad mix to quality oils and seasonal vegetables.
Recipe credit: Brittany Mullins, EatingBirdFood.com
Easy Breakfast Salad
Ingredients
- 1/2 cup Roasted Vegetables cauliflower, broccoli, potatoes, or sweet potatoes
- 1-3 teaspoons Avocado or Olive Oil
- 1/2 cup Fresh onion chopped
- 1 clove garlic minced
- 2-3 cups Baby Greens spinach, kale, arugula
- 1/3 avocado sliced, spritz with lime juice
- The Greensted favorite microgreens
- Fresh Herb chopped dill or chives suggested
- Salt and Pepper to taste
Instructions
- This meal salad is quick to prepare provided you have the roasted vegetables ready. To do this: Preheat the over to 400 degrees F. Chop your choice of vegetables into medium sized chunks and place in a large bowl. Toss with 1-2 teaspoons healthy oil (avocado, olive oil, etc.) and a little salt and pepper. Place on a large baking sheet and roast in the oven for 25-30 minutes. Turn at least once. Veggies should be browned and tender.
- Heat 2 teaspoons of oil in a large skillet over medium heat. When hot, add onion and garlic; sauté for about 5 minutes.
- Add greens and roasted vegetables; toss to combine and sprinkle with sea salt. Cook stirring often for about 2 minutes or just until greens begin to wilt. Transfer warm veggies to salad bowl
- Crack two eggs in the same pan, adding a little more oil if needed. Cook eggs to desired consistency, sprinkle with salt, pepper and hot sauce if desired.
- Place the eggs on top of the cooked veggies and greens in the bowl. Top with microgreens, fresh herbs and sliced avocado.
- Drizzle with your favorite balsamic vinaigrette if you’d like a pop of flavor. Like it hot? Spice it up with some chili flakes or hot sauce. More crunch? Add chopped walnuts, almonds, pecans or pepitas (pumpkin seeds.)
