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Vegetable Breakfast Salad

Yields2 ServingsPrep Time15 minsCook Time6 minsTotal Time21 mins

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.

Vegetable Breakfast Salad

 Spring greens (any mix you like)
 Roasted carrots leftover from dinner
 Leftover cauliflower from dinner
 Pita chips
 Walnut pieces
For the Maple Kombucha Dressing:
  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.

Nutrition Facts

Servings 2