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Charlotte Smythe’s Perfect Breakfast Salad
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.
Plate your creation on the new Chai Edgewater Collection Ceramics for the ultimate Fall tablescape. →
Ingredients
Instructions
Step 1
To begin, preheat the oven to 425°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve immediately and enjoy!
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