Nutrient Rich: Breakfast Salad

Make this hearty salad for breakfast, brunch, or lunch.

Nourishing Breakfast Salad
Calories 266
Protein 13g
Fat 14g
Carbs 25g
Fiber 4g

Lorna Jane Clarkson has been setting the pace for sexy fitspirational activewear since 1990. Forever emphasizing balanced bliss, she is living out that promise to bring women fod and lifestyle tips that can help them reach their fit-living goals. Hers editors swooned over this powerfood-packed, satiating breakfast from her cookbook Nourish, and reveled in tips found in her newest book Inspired. Prepare a batch of these veggies the night before, heat in the morning, and cracked a fresh egg for breakfast. Dig in and enjoy!

Breakfast Salad Servings: 2
Cook time: 35 min
You'll need
  • 9 1/2 ounce piece pumpkin, unpeeled, cut into 1/2 inch thick slices
  • 3 ounces Swiss brown mushrooms, halved
  • 1 large zucchini, cut diagonally into 1/2 inch thick slices
  • 1 small red bell pepper, sliced thickly
  • 2 eggs
  • 2 cups trimmed watercress leaves
  • 1 tbsp toasted pepitas
  • Ingredients For Dressing
  • 1 tbsp cold pressed extra-virgin coconut oil
  • 1 1/2 tbsp lemon juice
  • 2 tsp chopped fresh thyme leaves
  • 2 tsp pure maple syrup
  • Salt and pepper
1. Preheat oven to 425.
2. To make dressing, combine ingredients in a screw-top jar and season with salt and pepper to taste. Shake well.
3. Combine vegetables and 1 tablespoon dressing in a large paper-lined baking dish. Bake about 25 minutes or until vegetables are slightly brown and tender.
4. Bring a saucepan of water to a boil; reduce to simmer. Crack each egg into a cup and slide into the water in the center of the pan. Cook 5 minutes or until the eggs are cooked to your liking, and remove with a slotted spoon.
5. Combine vegetables and watercress in large bowl; transfer to serving plates. Sprinkle with pepitas, top with poached eggs and drizzle with the remaining dressing.