The Best Breakfast Salad
I have been loving this simple breakfast salad this winter and it is perfect for meal prep.
2 cups kale
1/2 cup mushrooms, sliced
1 sweet potato, microwaved or roasted
3 hard boiled eggs
2 tbsp. apple cider vinegar
1 tbsp. honey
In a small container mix the apple cider vinegar and honey. I will make a big batch of this in a mason jar for the week and then just add it to my salad everyday.
Peel and slice your eggs
Add everything to a bowl and toss with the dressing.
This is so easy to do and you can meal prep everything ahead of time and either portion it into small containers or throw it together every morning.
Roasting sweet potatoes is my favorite way to eat them so I will prep those on Sundays by placing them in the oven at 400 degrees for 30-40 minutes.
For hardboiled eggs just put eggs in a pot, cover with water and boil on high for 12 minutes. I don't peel mine until I am ready to eat as they are easier to peel for me.
The kale and mushrooms you can either cook or eat raw, I have done both and they are good either way.
Also some mornings if I have time I will saute everything in a skillet and eat hot that way.
There are many ways to enjoy this great breakfast salad that is filling and hits all the necessary macronutrients for you.
I hope you enjoy it as much as I do!