A Salad... For Breakfast?

Saying that kind of makes me want to cry. 

Okay, I get it, breakfast is the most important meal of the day blah, blah, blah, but come on. You want me to wake up and get excited for a salad? Seriously?? At least give me a few hours before I have to start shoving my face with leafy greens and let me enjoy my muffin in peace. 

Now that thats all squared away, there wassss this one day. And on this particular day I had just finished up reading this article and was feeling rather inspired. I decided that, due to my long time love of salads topped with eggs, I too, could jump on board this salad-for-breakfast train. 

Was my salad delicious? Hell yes. 

Do I ever want to eat salad for breakfast again? Nope. 

Sorry, it just didn't do it for me. That being said, I would be happy to eat this salad at just about any other point in the day. I think you should too. And if you do like salads for breakfast (are you human?) by all means- chow down. Just make sure to roast the squash and caramelize the onions the night before, or you most definitely will end up eating this for lunch. 


  • 1/2 cup roasted butternut squash (recipe below)
  • 1/2 cup caramelized onions  (recipe below)
  • 1/2 cup freshly shaved aged gouda
  • 2 cups mixed lettuces 
  • 2 tbsp toasted walnuts
  • 1 soft boiled egg 
  • balsalmic fig dressing, to taste (recipe below)
  • Salt & pepper, as needed
  • olive oil, as needed


  1. Make the caramelized onions. Cut the onions in half, place the cut side down and chop into equal width strands (you are chopping from the root sides, and not the bowled sides. Does that make sense?) Anyways, put these over low heat with olive oil, salt and pepper for about 2 hours or until deeply rich brown and, well, caramelized. Deglaze the pan with balsamic vinaigrette and white wine. 
  2. Roast the butternut squash. Pre heat oven to 400˚ F. Peel the butternut squash and cut into small cubes. Toss with olive oil, salt and pepper and roast for about 45 minutes, or until fork tender. 
  3. Make the egg: Bring a pan of water to a rapid boil, then reduce heat to low. Once all but a few tiny bubbles have disappeared, add eggs straight from the fridge and set timer for 6 minutes. Take out after 6 minutes and place in an ice bath to stop cooking. 
  4. Make the dressing: Combine 2 tbsp balsamic vinaigrette, 2 tbsp olive oil, 1 tsp dijon mustard, 1 tsp fig preserves or jam and salt & pepper. combine well. 
  5. Place all of the salad ingredients into a bowl, add half the shaved gouda and all the dressing. Toss well, and top with the soft egg and the remaining amount of shaved cheese.