Enjoy sweet and savory in this simple breakfast salad packed with protein and whole foods. Perfect for a fun light breakfast for warmer weather.
Happy Sunday and Happy Mother’s Day!
I was lucky to be able to see my mom last night.
My parents came over for dinner at our place and I swear Harper was strutting around with a big smile on her face, absolutely loving being the center of attention.
Dad tuned and cleaned up my old guitar (did you know I used to play?) and I’m determined to bring life back to the strings!
This morning, I’m having mother’s day brunch for me, myself, and I, the self proclaimed dog momma of this family.
This Sweet & Savory Breakfast Salad requires only a handful of whole foods you’ve got in the kitchen for an unexpected and easy blend of leafy greens, fruit, and veg.
Go ahead, grab the salad tongs and mixing bowl before noon!
I know what you’re thinking.
Salad for breakfast?!
Yes, friends, yes.
I’ve been working my hardest to incorporate more savory flavors into my breakfast.
But what if you can’t decide between sweet & savory?
You do a fresh mix of both!
This Sweet & Savory Breakfast Salad is packed with my favorite flavors to wake up to.
Oil-free baked sweet potato, fresh berries, hummus, avocado, and a handful of nuts and seeds for protein.
All on top of a bed of your favorite fresh greens and herbs, because, salad.
The combination is fresh and light, making it an ideal blend for spring/summer.
I’ve been on a major blackberry kick lately (is there anything better than biting into a fresh blackberry??), but any fresh berries will work here. Pick your favorite!
For herbs, I used mint because I had it on hand, but I think basil or cilantro would be a nice alternative.
The creamy mix of hummus and avocado give this salad plenty of enough “dressing”, but if you find you want to add a little something, I think my Lemon Tahini dressing would taste amazing here, too!
I love adding hemp hearts to my bowl for a sprinkle of nutty protein, but you could also try sunflower seeds, pepitas, or sesame seeds for alternatives.
If you’re looking for an extra boost of protein, try serving the mixture over a bed of quinoa.
Enjoy this Sweet & Savory Breakfast Salad anytime you’re craving a fresh whole foods start to your day.
This “salad” is packed with complex carbs, antioxidants, healthy fats, leafy greens, and plant based protein to cover all of the bases!
It would be perfect to throw together for easy workweek breakfasts if you prep your oil-free baked sweet potato in advance.
And, just as savory isn’t just for lunch and dinner, this breakfast salad isn’t just for breakfast!
Serve it to friends for brunch with mimosas, mix it up in Tupperware for a fun working lunch, or chow down for a light summer dinner after a day spent outdoors.
If you make this Sweet & Savory Breakfast Salad, let me know! I’d love to see your variations.
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Enjoy sweet and savory in this simple breakfast salad packed with protein and whole foods. Perfect for a fun and flavorful light breakfast for warmer months.
- 2 small or 1 large sweet potato cut into thick 1/2″-inch half moons
- 4 cups mixed greens
- 1 cup berries
- 1 ripe avocado, chopped
- 1/4 cup hummus
- 2 TBSP hemp hearts
- 2 TBSP chopped nuts
- 1/4 cup fresh herbs (mint, cilantro, parsley, etc.)
- 1/4– 1/2 cup toasted quinoa (optional for serving)
- fresh squeezed citrus- lemon, lime
- Preheat oven to 400°F and line a baking sheet with parchment paper. Add sweet potatoes to the baking sheet and bake for 30-40 mins, flipping once halfway, until fork tender and golden brown on each side.
- Prepare the greens, berries, nuts, seeds, and herbs while the sweet potato is baking.
- To serve, divide greens between serving plates and top with optional cooked quinoa, roasted sweet potatoes, berries, avocado, hummus, hemp seeds, nuts, fresh squeezed citrus, and optional herbs.
- Store leftovers in the fridge for 3-5 days.
*Recipe heavily adapted from Minimalist Baker Blueberry Sweet Potato Breakfast Salad
- Category: Breakfast, Salad
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free
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