Fall Harvest Breakfast Salad

Step 1

Combine butternut squash, oil, cinnamon and sea salt together on a baking sheet and roast in a 450° oven for about 30 minutes or until squash is cooked through. Remove and let cool.

Step 2

Fill a salad bowl with spring mix and add toppings: roasted squash, apple slices, avocado, red onion, walnuts and hemp seeds.

Step 3

Portion salad into two bowls and place cooked egg on top of each salad. Drizzle dressing over the salad and enjoy!