The best part about breakfast salads is their endless possibilities; no two salads are ever the same. The ingredients in this recipe were inspired by leftovers in blogger Shelly Westerhausen's fridge, who recommends using this recipe as a starting point for any leftover foods.
Slideshow:More Salad Recipes
1 medium sweet potato, diced
1 tablespoon olive oil
6 cups salad mix, washed
1/2 bell pepper, sliced into strips
1/4 cup pomegranates (optional)
1/4 cup chives, chopped
How to Make It
Preheat the oven to 400° and line a baking sheet with parchment paper. Toss the sweet potatoes with the olive oil and a dash of salt and pepper. Arrange the sweet potatoes in a single layer on the parchment paper and bake for 40 minutes, flipping halfway through, or until they are soft and browned.
Divide the salad mix between 4 bowls and top with roasted sweet potatoes, bell pepper, pomegranate seeds and chives.
Add the eggs to a saucepan and fill with cold water until covered. Bring water to a boil; remove from heat and cover. Let sit for 2 minutes (for soft-boiled, 10 if you want hard-boiled) and run eggs under cold water until cool. Peel and add an egg to each salad. Add a dash of salt and pepper to each salad and serve immediately.
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