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Breakfast Salad with Roasted Squash & Eggs

Active Time: 20 minutes / Cook Time: 4-5 minutes / Total Time: 20 minutes / Times increase if not using leftover squash.

Makes 2 servings

Breakfast Salad w Roasted Squash & Eggs.JPG


  • 1 small Delicata squash, halved, seeded, and cut into ½” half-moons (or use 8 pieces of squash reserved from Day 4)
  • ½ tablespoon melted coconut oil
  • ½ teaspoon fine sea salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 4 cups mixed greens
  • 2 scallions, thinly sliced
  • 2 teaspoons ghee
  • 2 eggs
  • 2 tablespoons chopped toasted pecans (optional)
  • 2 tablespoons crumbled goat cheese OR blue cheese OR shredded sharp cheddar cheese


  1. (If you saved leftover squash from Day 4, skip steps 1 and 2.) Preheat oven to 425°F. Line a small baking sheet with parchment paper.
  2. Add the squash pieces to a medium bowl and toss with coconut oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Transfer to the baking sheet in a single layer and roast until tender, 15-20 minutes. Set aside.
  3. While the squash cooks, place 2 cups greens on each of two plates. Evenly sprinkle remaining ¼ teaspoon salt and pepper over each bed of greens, along with scallions.
  4. Heat the ghee in a large skillet over medium heat. If using leftover squash, add to the pan off to one side. Gently crack the eggs in (not on top of the squash), add a pinch each of salt and pepper to each egg, and cook 1-2 minutes or until bottoms are set and whites do not run when you tilt the pan.
  5. Carefully flip eggs (and squash, if in pan) and cook to desired doneness and squash pieces are warmed through.
  6. Transfer one egg and four pieces of squash to each plate. Sprinkle evenly with cheese and pecans, if using. Serve.