Savory Breakfast Salad

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Two plates with Vegan Breakfast Salad and a measuring cup of dressing on the side

During a recent trip to wine country, we stayed at one of our favorite hotels and I was so delighted to see a “breakfast salad” option on their morning menu.  Salad > donuts almost any day (unless it’s Sunday).

You better believe I ordered it all three days (with my own modifications) and loved every bite. The minute we got home and picked up our first CSA of the year (!!), I got to work recreating my own version of the salad with beautiful greens and organic produce. I can’t wait to share this gorgeous salad with you. Shall we?

Wood cutting board featuring avocado, blueberries, sweet potato, lemon, endive, and mustard greens for a Vegan Breakfast Salad

The base of this 20-minute, 9-ingredient salad is a bed of greens. I went with organic mustard greens (!) and endive. However, you can really use whatever you have on hand.

Next is sweet (or baby red) potatoes cooked to perfection on the stovetop, as well as blueberries and avocado for plenty of antioxidants, healthy fats, and plant-based fiber.

For a bit of protein, I went with hummus and hemp seeds – a lovely combination that pairs well with just about any salad.

For dressing, I kept things simple with a basic lemon vinaigrette. But you could easily sub in balsamic vinegar if that’s more your style or even just a drizzle of maple syrup, lemon, and tahini (like in my Detox Salad!).

Browning sweet potatoes in a cast iron skillet for Vegan Breakfast Salad

Plate of nourishing Vegan Breakfast Salad with hummus, blueberries, avocado, sweet potato, greens, and dressing

I hope you all LOVE this summer-friendly salad! It’s:

Fresh
Light
Satisfying
Superfood-packed
Colorful
Delicious
& So easy to make

This would make the perfect weekday or weekend breakfast when you have a bit of time to spare but don’t want to turn the oven on – which makes it summer (and warm-weather) friendly and perfect for using up seasonal produce from farmers markets and CSAs! Pair it with some Vegan Golden Milk for even more antioxidants and good vibes!

For more salads, check out our Curry-Roasted Vegetable and Lentil Kale SaladGarlicky Kale Salad with Crispy Chickpeas, White Bean Kale Salad with Tahini Dressing, Apple Pecan Arugula Salad, 30-Minute Asian Quinoa SaladVegan Nicoise Salad, 20-Minute Asian Kale Salad, and Blissed-Out Thai Salad with Peanut Tempeh.

Also, Happy Father’s Day to all the fathers out there (ours included)! Be sure to check out our 12 Vegan Father’s Day Brunch Ideas for even more delicious breakfast ideas to celebrate dad.

Lastly, if you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of our colorful gluten-free Vegan Breakfast Salad

Savory Breakfast Salad (20 minutes!)

A savory-sweet breakfast salad with tons of super foods and a simple lemon vinaigrette. Just 20 minutes and 10 ingredients required. So healthy and flavorful, and perfect for spring and summer!
Author Minimalist Baker
Print
Plate of our Vegan Breakfast salad made with blueberries, sweet potato, avocado, and hummus
4.84 from 6 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Course Breakfast, Lunch
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

SWEET POTATOES

  • 2 small sweet potato (can sub 1 large for 1 small // cut into 1/4-inch discs then halved // organic when possible)
  • 1 Tbsp avocado or coconut oil (or sub water if avoiding oil)
  • 1 pinch each salt and pepper

SALAD

  • 4 cups mixed greens and/or endive

DRESSING

  • 3 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil (or sub water if avoiding oil)
  • 1 pinch each salt and pepper

FOR SERVING

  • 1 cup blueberries (or other seasonal fruit // organic when possible)
  • 1 medium ripe avocado (chopped)
  • 4 Tbsp (60 g) hummus, divided
  • 2 Tbsp hemp seeds (optional)
  • Fresh chopped parsley (optional)

Instructions

  • Heat a larger skillet over medium heat. Once hot, add oil (or water), sweet potatoes, salt, and pepper and stir to coat. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
  • Cook for 3-4 minutes. Then uncover and flip the potatoes to ensure even cooking. If browning too quickly, turn heat down to medium-low. Continue cooking until golden brown on both sides and tender - about 10-15 minutes total.
  • In the meantime, prepare dressing by adding lemon juice, olive oil, salt, and pepper to a small jar or mixing bowl and shaking or whisking to combine. Taste and adjust flavor as needed, adding more lemon for acidity, oil for creamy texture, or salt and pepper for overall flavor. Set aside.
  • To serve, divide greens between serving plates and top with roasted sweet potatoes, blueberries, avocado, hummus, hemp seeds (optional), and parsley (optional). Serve with dressing on the side.
  • Enjoy immediately. Leftovers will keep (stored separate from dressing) for 2-3 days, though best when fresh. I like storing my salad dressing at room temperature (up to 2 days).

Notes

*For a more savory option, sub the sweet potato with 4-5 baby yellow or red potatoes. Cook using the same method.
*Nutrition information is a rough estimate calculated without hemp seeds or parsley.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 523 Carbohydrates: 57.6 g Protein: 7.5 g Fat: 37.9 g Saturated Fat: 12.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 156 mg Fiber: 15 g Sugar: 15.3 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

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  1. Raluca says

    Hi Dana! I am following this blog for some years now but never had the chance to leave any comment. All your recipes that I’ve tried so far really do taste great and come up very well. This particular recipe is one of my all time favourites. Keep up the good work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Raluca! We’re so glad you enjoy our recipes! xo

  2. Sara Hanlon says

    I have been eating this salad for breakfast everyday for about six months, switching up the greens and the fruit and the hummus and I’m still not tired of it. Thank you :)

  3. Gabrielle says

    So amazing ❤️ Its so hard for me to find salads that I love without chicken or cheese or a creamy dressing haha. Thank you ❤️

  4. Heather says

    I made this for a brunch party and it got rave reviews all the way around! I ran out of hummus and added cherve to the leftovers which was also amazing. Thanks!

  5. Jasmine says

    I’ve looking for some healthy breakfast recipes so I this great. I definitely bookmark this in my favorites. I will also take a look at your book.

  6. Cassie Autumn Tran says

    Wow, this savory salad looks incredible! I absolutely adore restaurant dishes that are so delicious that you have to replicate it at home!

  7. Keith says

    My ten year old daughter made herself a breakfast salad this morning, and I thought – what a strange idea! Then this same morning I stumble upon your blog (I am a big foodie) and voila, as if by magic, – ‘Breakfast Salad’, and what’s more with sweet potato! (we both love sweet potato) :-)

    So, tomorrow, I am going to try this one – thank you so much Dana!

  8. Christine says

    This was a perfect lunch for me today! So delicious and filling, but light and easy at the same time. I’ve never cooked sweet potato this way before and was dubious it would be cooked through enough but now I’m converted!! Will definitely do this again.

  9. Lyrica says

    This is so amazing ? Avocado sweet potatoes hummus and blueberries! It’s all my favorite things and I would never expect they could go together but they do! And it’s so fast and easy to make! I will be making this one again!

  10. Brenda Mueller says

    This salad looks amazing! I love the flavors and the colors. I’m a fan of eating a salad anytime during the day and I will enjoy them for breakfast too. They are a great breakfast for a hot summer day. Thank you for this recipe, I can’t wait to try it!

  11. Beth @ Natural Mama Cafe says

    This looks dee-licious. I love sweet potatoes on salad, but never thought of salad for breakfast! I can’t have citrus, so I’ll be trying it with balsamic vinegar like you mentioned (and maybe a little maple syrup too.) Yum!

  12. dixya @food, pleasure, and health says

    definitely something i want to try for brunch! love all the colors and textures.

  13. Laurie Bartels says

    Hi,
    My colleague at work let me know about your site. After trying a few recipes I was hooked and purchased a copy of your cookbook for me and one for her! Thank you for the time you put into the site and the recipes and the book; they are all equally enjoyable – a feast for the eyes and for the palette and for the health!
    Regards,
    Laurie in New York

  14. Katie Nott says

    Breakfast salad! A new one to me – thanks so much for sharing this recipe. Our wild blackberries aren’t quite ripe yet, but once they are, I can see adding those into the mix (and/or making a dressing from them).

  15. Matt says

    I second Summer N. comment. Where she used the word
    ‘Simple’ I guess minimalist would fit here too.

  16. Summer Neville says

    This is the kind of simple yet innovative recipe that makes this blog such an inspiration. Can’t wait to make this! So photo- worthy!❤

    Theportlandvegan.com

  17. Lena says

    Ah I just got my first CSA of the year too!!! I am so excited to get creative with all this beautiful produce. This recipe is so inspiring. Hopefully some of your new recipes will sync up with my midwestern produce ;)

  18. Maggie Lamarre says

    I luv luv the recipe and the photography is so amazing makes me want to eat it.
    However as a diabetic I will modify it add eggs instead of the sweet potatoes to bring the sugar down from 15 grams to 3 grams.
    Most diabetic can only have 10-15 grams of sugar per DAY…
    This recipe gives me alternatives TFS…
    Maggie