Sunny-Side Up Breakfast Salad

Recipe and image courtesy of Eating Bird Food


  • 3 cups butternut squash chunks
  • 1/4 cup chopped red onion
  • 1 Tablespoon coconut oil
  • 1/2 teaspoon cinnamon
  • sprinkle of sea salt
  • spring mix or baby spinach
  • Granny Smith apple, thinly sliced
  • avocado, chopped
  • red onion, sliced
  • toasted walnuts
  • hemp seeds
  • 1 egg, cooked any way you like
  • avocado balsamic dressing



  1. Combine butternut squash, red onion, coconut oil, cinnamon and sea salt together on a baking sheet and roast in a 450° oven for about 30 minutes or until squash is cooked through. Remove and let cool.
  2. Fill a salad bowl with spring mix and add toppings: roasted squash, apple slices, avocado, red onion, walnuts and hemp seeds.
  3. Place cooked egg on top of the salad. Drizzle dressing over the salad and enjoy!


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