Nourishing Breakfast Salad Recipe
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Ever had a salad for breakfast? This Nourishing Breakfast Salad recipe from Lorna Jane Clarkson's new cookbook will have you wondering why you haven't been eating it on the daily.
  • 9 ½ ounce piece pumpkin, unpeeled, cut into ½ inch thick slices
  • 3 ounces Swiss brown mushrooms, halved
  • 1 large zucchini, cut diagonally into ½ inch thick slices
  • 1 small red bell pepper, sliced thickly
  • 2 cups trimmed watercress leaves
  • 1 tablespoon toasted pepitas
  • 1 tablespoon cold pressed extra-virgin coconut oil
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons pure maple syrup
  1. Preheat oven to 425°F.
  2. To make lemon and thyme dressing, combine the ingredients in a screw-top jar and season to taste. Shake well.
  3. Combine vegetables and 1 tablespoon dressing in a large baking-paper-lined baking dish. Bake about 25 minutes or until vegetables are browned lightly and tender.
  4. Combine vegetables and watercress in large bowl. Transfer to serving plates; sprinkle with pepitas. Drizzle with remaining dressing
Feel to add a poached egg on top of your breakfast salad!
Recipe by Fit Bottomed Girls at