An easy breakfast salad that will ACTUALLY fill you up
I know I know, honestly salad isn’t that enjoyable for me.
Unless it’s one of those over-the-moon, ridiculously delicious salads.
Basically any of Half Baked Harvest’s salads because she’s a genius and all of her recipes are gold.
I promise this isn’t a Tieghan appreciation post. Even though I wouldn’t hate that. Would you?
Honestly, I doubt it, but that would also be a very weird premise for a post.
ANYWAYS. I promise we’re moving on. Moving on to the good stuff, which is to say, moving on to the food.
And breakfast, in general. I could eat breakfast for every meal. I love breakfast food. I could eat protein waffles, scrambled eggs (with ketchup + sriracha!), bagels, and the like for each and every meal. I wouldn’t hate it.
There’s something so comforting about breakfast, especially breakfast for dinner. When it’s winter and chilly and (ideally, snowy), I love breakfast for dinner.
It feels extra cozy for some odd reason. Does anyone else feel like that or is just me? Whether it is or not, there’s something I innately love about breakfast and so having a salad for breakfast is so not….me.
Yet, this one is a winner! I think it’s because of the copious amount of herbs we throw into it, so it tastes extremely fresh. We also add in protein in the form of chicken sausage, which means it’s filling without being too heavy. Truthfully, you could almost even use a half serving of chicken sausage and it’s still just as filling.
Avocado is also delicious in a breakfast salad; we simply didn’t have any on hand the day we were whipping this up. Which, I know, is a total tragedy. Now we do, don’t fret. We’ve righted that wrong.
And, here we are. It’s breakfast time.
Breakfast Salad with Maple Chicken Sausage
This one here was inspired by Alison Roman, the queen of the kitchen. She may not go by that, but we’ll call her that here because it’s exactly what she is. She’s the gal behind Dining In and Nothing Fancy, which are necessary cookbooks so don’t say I never told you to get them. You must, they’re wonderful.
Slice or halve sausage and heat in a nonstick skillet until heated throughout. Set aside.
Toss your mesclun or spring mix with avocado oil, parsley, and dill. Plate the greens and top with sausage and your poached egg. If you're new to poached eggs, simply crack your egg into a ramekin or small bowl to avoid breaking the yolk. Bring a skillet with 1-2 inches of water to simmering (bubbles, but not boiling) and drop in your egg. Cover and let simmer for 4-5 minutes. Remove from heat and dry on a paper towel.
Spritz with your lemon juice and add your sea salt and pepper, to taste. Top with extra dill, if you're a major dill fan like me.
*Pickled red onions and avocado are an excellent addition to this breakfast salad if you want some more oomph!
Ingredients
Directions
Slice or halve sausage and heat in a nonstick skillet until heated throughout. Set aside.
Toss your mesclun or spring mix with avocado oil, parsley, and dill. Plate the greens and top with sausage and your poached egg. If you're new to poached eggs, simply crack your egg into a ramekin or small bowl to avoid breaking the yolk. Bring a skillet with 1-2 inches of water to simmering (bubbles, but not boiling) and drop in your egg. Cover and let simmer for 4-5 minutes. Remove from heat and dry on a paper towel.
Spritz with your lemon juice and add your sea salt and pepper, to taste. Top with extra dill, if you're a major dill fan like me.
*Pickled red onions and avocado are an excellent addition to this breakfast salad if you want some more oomph!
If this looks familiar, it’s because it’s a little similar to this 15 minute breakfast – which is equally as delicious 😍
If you are a fellow breakfast person – what’s your go-to breakfast?
g.
