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A vibrant Fall Breakfast Salad bowl with roasted sweet potatoes, kale, quinoa, and soft-boiled eggs drizzled with tahini dressing.

Fall Breakfast Salad

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 large sweet potato, peeled and cubed into 1/2-inch pieces
  • 2 tablespoons extra -virgin olive oil, divided
  • 4 cups lacinato kale, stems removed and thinly sliced
  • 1 cup cooked white quinoa
  • 2 large egg s
  • 1/2 honeycrisp apple , thinly sliced
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 2 tablespoons tahin i
  • 1 tablespoon pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on the prepared tray. Roast for 22-25 minutes until edges are caramelized.
  3. Bring a small saucepan of water to a rolling boil. Carefully lower the eggs into the water and simmer for 6 minutes and 30 seconds. Immediately transfer to an ice bath for 5 minutes, then peel and halve.
  4. Place the sliced kale in a large mixing bowl with the remaining 1 tablespoon of olive oil and a pinch of salt. Massage the leaves with your hands for 2 minutes until they become tender and vibrant green.
  5. In a small bowl, whisk together the tahini, maple syrup, lemon juice, and 1 tablespoon of warm water until the emulsion is smooth and pourable.
  6. Toast the pumpkin seeds in a dry skillet over medium heat for 3 minutes until slightly puffed and fragrant.
  7. Assemble the salad by dividing the massaged kale and quinoa into two bowls. Top with roasted sweet potatoes, apple slices, and the soft-boiled egg halves.
  8. Garnish with toasted pumpkin seeds and drizzle the maple-tahini dressing over the top.