Savory Breakfast Salad with Blueberries and Sweet Potato

savory breakfast salad

5 from 1 reviews

A quick, fresh breakfast for summer, this savory breakfast salad combines kale, blueberries, sweet potato, hemp, egg, and a flax seed oil/apple cider vinegar dressing to get your day started on a high note.





  1. Roast the sweet potato: Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Dice the sweet potato into 1/2-inch cubes and place on the baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper; toss to coat. Roast for 20 minutes, or until fork tender. Set aside to cool.
  2. Wash and dry the kale. Slice into thin ribbons and place in a large bowl.
  3. Make the dressing by combining the flax oil, apple cider vinegar, maple syrup, grainy mustard, salt, pepper, and garlic in a jar. Secure lid and shake to emulsify. Drizzle the dressing over the kale and use your hands to massage it all over the kale until tender and bright green. Add 1/2 cup of the blueberries and 1 tbsp of the hemp hearts and toss.
  4. To serve, divide the kale salad between two plates. Top each salad with 1/2 of the sweet potato and the remaining 1 tbsp hemp and 1/4 cup of blueberries.
  5. Serve protein of choice (an egg, tempeh bacon, baked tofu, or sprouted grain toast with cashew cheese) on the side.


*Tempeh bacon recipe can be found here.

MAKE IT VEGAN: Replace the egg with tempeh bacon, baked tofu, or sprouted grain toast with cashew cheese. 

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