Sweet & savory 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!
What You Need to Make Sweet & Savory Breakfast Salad
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?
Here’s what you need:
- sweet potato
- mixed greens
- berries
- avocado
- hummus
- hemp hearts
- chopped nuts
- fresh herbs
- toasted quinoa
- citrus
That’s it!
How to Make Sweet & Savory Breakfast Salad
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.
Swaps and Substitutions
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.
How to Serve Sweet & Savory Breakfast Salad
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.
Enjoy!
More Savory Breakfasts
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XO Lauren

Sweet & Savory Breakfast Salad
- Total Time: 50 mins
- Yield: 2 servings
- Diet: Vegan
Description
Sweet & savory breakfast salad packed with protein and whole foods. Perfect for a fun and flavorful light breakfast for warmer months.
Ingredients
- 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)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the sweet potatoes to the baking sheet and bake them for 30-40 mins, flipping once halfway, until they’re 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 the greens between serving plates and top them with optional cooked quinoa, roasted sweet potatoes, berries, avocado, hummus, hemp seeds, nuts, fresh squeezed citrus, and optional herbs.
- Store the leftovers in the refrigerator for 3-5 days and reassemble before serving.
Notes
Recipe heavily adapted from Minimalist Baker
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast, Salad
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free
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