Breakfast Salad (Serves 2)

Breakfast Salad (Serves 2)


2 oz Spring mix
2 oz Arugula
One medium Beet
1⁄2 Jicama
1⁄2 Red Bell
1⁄2 Yellow Squash
2 oz Blueberries
1⁄4 cup Grape Tomatoes cut in halves



In a sheet pan, add extra virgin olive oil and roast the red bell pepper

and yellow squash at 300 degrees for 15 minutes. Remove it and leave it in the refrigerator to cool.

Chop the jicama and beet and add in the mixing bowl with the roasted vegetables.

Toss the spring mix and arugula with the roasted vegetables, jicama and beet with your choice of dressing.

Plate the salad and garnish with grape tomatoes and serve with a side of blueberries.

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