Vegetable Breakfast Salad

Craving greens in the morning? Our vegetable breakfast salad is here to help. Throw your leftover carrots and cauliflowers with some spring greens and an egg and viola! Breakfast is served.

Spring greens (any mix you like)

Roasted carrots leftover from dinner

Leftover cauliflower from dinner

Pita chips

Walnut pieces

Eggs

For the Maple Kombucha Dressing:

⅓ cup Colavita Extra Virgin Olive Oil

¼ cup ginger or lemon flavored kombucha

1 tbsp lemon juice

2 tsp whole grain mustard

2 tsp maple syrup

½ tsp fine sea salt

½ tsp black pepper

For the Pita Bread Croutons:

2 tbsp Colavita Extra Virgin Olive Oil

1 tsp dried oregano

Pinch of salt

4 8-inch pita bread rounds

Make the Pita Croutons:

Combine olive oil and next 3 ingredients, and brush olive oil mixture over the inside of each pita bread circle.

Cut each pita bread circle into bite-size pieces, and place on a baking sheet.

Bake at 400° for 5 to 7 minutes or until croutons are golden brown.

Make Maple Kombucha Vinaigrette:

Place all ingredients in a jar and shake. Will keep in the fridge for 1 week.

Assemble the Salad:

In a salad bowl, combine leftover roasted carrots, cauliflower, salad greens and walnuts. Toss with kombucha dressing. Top with pita croutons and egg.

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Vegetable Breakfast Salad