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Healthy Halloween Dessert Platter

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A fun, spooky display of better for you treats that you kids are sure to love and want to devour.

My fun and healthy Halloween Dessert Platter

I’m so excited for Halloween this year! My son Grayson can finally appreciate this fun, spooky Holiday. He can’t wait for Halloween parties, dressing up, and trick or treating. That’s why this year, I wanted to create a fun, Halloween snack board that he would love. And want to devour!

Halloween might be a little scary for parents because their kids are about to receive tons of free sugary treats. Not to fear! You can keep your spooky spirits high because now there are so many better for you store bought candy/snack options. I want to share with you some of my favs and how I used them to create this epic healthier Halloween Board.

My Fav Healthier Store Bought Treats

When selecting healthier alternatives, I try to pick snacks without tons of preservatives, refined flours, sugars, and artificial ingredients. Instead, I want snacks with ingredient lists I can read and pronounce that are full of nutritious, real ingredients. 

Here is a list of my favorites:

  • Lily’s No Sugar Added Gummies, sweet and tangy, great texture, plus no sugar added! 
  • Lily’s Peanut Butter Cups, creamy and delicious peanut butter filling, made with gluten-free, non GMO ingredients, and stevia sweetened. 
  • Lily’s Chocolate Covered Caramels, yummy, popable caramel candies, made with gluten-free, non GMO ingredients, and stevia sweetened. 
  • Lily’s chocolate chips and chocolate bars, great for melting down to decorate or just eating on it’s own. So yummy plus no added sugar! 
  • Enjoy-Life Soft Baked Cookies, there are so many great flavor varieties, like Snickerdoodle and chocolate chip. All are free from 14 allergens, plus gluten-free and vegan options available too! 
  • Enjoy Life Chocolate, Allergens friendly, made with quality ingredients, plus have great Halloween mini options! 
  • Justin’s Peanut Butter Cups, delicious organic peanut butter delicately place it into the highest quality, organic and Rainforest Alliance certified chocolate available create a guilt-free nostalgic treat! 
  • Annie’s Organic Snacks, healthier, organic snacks made with quality ingredients and without  artificial flavors, synthetic colors, and high-fructose corn syrup. 
  • Smart Sweets Peach Rings, fiber-rich, delicious candy with no sugar alcohols, artificial sweeteners and added sugar.
  • Back to Nature Cookies, plant-based snacks made with real, simple ingredients and certified non GMO and kosher. 
  • From the Ground Up Snacks, if you are looking for a savory, salty better for you snack that sneak in key veggies, these are it!

How I created these fun spooky treats

I used some of these delicious, more nutritious sweet options to create a fun, kid-friendly, and a bit spooky Halloween dessert board. Here’s how:

Peanut Butter Chocolate Cup Bats

I created these cute bats using, Back to Nature classic crème sandwich cookie, Lily’s Dark Chocolate Peanut Butter Cups, and edible googly eyes. I also melted down Lily’s dark chocolate chips to work as the glue. 

Take a part the crème sandwich cookie. You will only need the cookie part without the icing (you can save the other half for a treat later!). Cut the cookie in half. Use a little melted dark chocolate to the bottom of the eyes and attach the eyes to the inside order of each cookie. Next, use a little more dark chocolate to attach the cookie with the eye to the top of the dark chocolate peanut butter cup. 

Repeat to create as many little bats as desired. 

Ant Cookies

For these fun little aunts, you will need Enjoy Life Soft Baked Snickerdoodle Cookies, Dark Chocolate Covered Almonds, and Lily’s Dark of Milk Chocolate Caramels. You will also need melted dark chocolate + edible googly eyes. Use a little melted dark chocolate to attach the eyes to the chocolate covered caramel. Add a little melted dark chocolate to the bottom of the dark chocolate covered almond and chocolate covered caramel and attach both to the cookie for the head and body. Use the melted dark chocolate to draw legs coming from the dark chocolate almond “body”. 

Repeat to create as many aunts as desired. 

Banana Ghosts

For these ghostly yummy bananas, you’ll need 2-3 bananas (cut in half),  1/2 cup Lily’s white chocolate + 1 tsp coconut oil (melted together), and  mini + regular sized chocolate chips. Stick popsicle sticks in the bananas in the cut side. Place in freezer for at least an hour. Dip each frozen banana in the melted white chocolate. Use a regular sized chocolate chip as the mouth and 2 mini ones as the eyes. Place back in freezer to set. Store in freezer until ready to eat. 

Cutie Pumpkins

You’ll need 4-6 easy peel clementine’s oranges (typically called Cutie’s) and 1 celery stalk. Peel the cutie oranges, these reveals their curves and veins, which closely resembles a pumpkin’s shape. Cut the celery stalk into little ½ slices to resemble a pumpkin’s stem. Push the stem down into the top of the orange pumpkins and that’s it! Repeat for as many pumpkins as you want to create. 

Date Bugs

To create these yummy but creepy bugs, you will need 1 pitted medjool date, 6  From the Ground Up Cauliflower Pretzel sticks, and 2 edible googly eye. Break off the bottom of each pretzel rod to make them a bit shorter. Poke the pretzel rod into the sides of the date, three on each side, to resemble legs. Use melted dark chocolate to adhere two googly eyes to the top of the date. That’s eat! Create as many date bugs as you want!

**I think dates taste like little caramels and are so yummy on their own! But you can also stuff them with peanut butter or melted dark chocolate for a fun little surprise. 

Other Healthy Halloween Treat Ideas

Vegan Peanut Butter Snickers

Vegan Chocolate Raspberry Filled Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cookie Dough Truffles

Enjoy!

This Healthy Halloween Dessert Platter is a fun, whimsical display full of nutritious, spooky treats that is sure to impress any guests and your kiddos!

If you make this Healthy Halloween Dessert Platter, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Healthy Halloween Dessert Platter

A fun, spooky display of better for you treats that you kids are sure to love and want to devour.
Course Dessert
Prep Time 20 minutes
Arranging Time 1 minute
Author Danielle

Ingredients

  • 4-6 Peanut Butter Chocolate Cup Bats
  • 4-6 Cookie Aunts
  • 2-4 Ghost Bananas
  • 4-6 Cutie Oranges
  • 4-6 Date Bites
  • 2-3 bags of Smart Sweet Peach Rings or Lily’s Sour Gummy Worms
  • 1 bag of Justin’s mini dark chocolate peanut butter cups

Instructions

  1. Arrange the treats on a large platter. Serve and enjoy!

Recipe Notes

See above for detailed instructions on how to create each treat.

Pumpkin Pasta with Pumpkin Sage Turkey Meatballs

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Spaghetti smothered in a pumpkin red sauce and paired with pumpkin sage turkey meatballs. A classic dish amped up with beautiful, Fall flavors. 

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Happy Friday friends!

It’s really starting to get cold in Chicago and there is talk of snow this weekend 😔

The one good thing about that is it’s the perfect weekend to stay in for a cozy date night.

And I have the perfect, Fall inspired, easy to prepare, absolutely delicious, menu for you!

For an appetizer, I highly recommend my crostini’s with roast beef, herbed cream cheese and fig jam. It’s simple to make and super delicious. It’s a great combination of sweet, salty, savory, crunchy, creamy, tangy, and earthy deliciousness. It also happens to be my husband’s favorite appetizer and he is always very happy when I make them. So it’s the perfect way to start date night.

For the main course, I created a new pumpkin inspired pasta dish. I took a classic, spaghetti and meatballs, and gave it a makeover with some wonderful Fall flavors. I created a pumpkin red sauce for the spaghetti and paired it with pumpkin sage turkey meatballs. Yum!

It tastes decadent and rich, but is actually rather healthy. I used Banza Pasta for the spaghetti. Banza uses chickpeas to create their pasta instead of whole wheat or white flours. By using chickpeas, a superfood that is naturally gluten free and low in the glycemic index, the pasta has double the protein, four times the fiber, and nearly half the net carbs.

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Plus, it has the same taste and texture of real pasta – which works perfectly for both my husband and I. He is a huge pasta fan and veggie noodles just don’t cut it for him. But with Banza pasta, he cannot even tell the difference. So I get a great healthy alternative and he gets the same taste, feel, and experience of eating real pasta. Win win! Pleasing both parties is another secret to a great date night 😉

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Let’s get to cooking. 

I recommend first making the meatballs because they work best if you store them in the fridge for at least a half hour before cooking – it allows them to properly set up and hold together nicely when cooked.

In a bowl, add all of the meatballs ingredients: ground turkey, spices, panko whole wheat bread crumbs, pumpkin, and diced fresh sage. The sage is a traditional Fall herb that has this beautiful earthy, almost minty flavor. It pairs well with meat dishes, especially poultry.

Pumpkin might seem strange to add to the meatball mix, but trust me it’s a good move. The pumpkin adds a subtle sweet, earthy flavor which pairs well with the sage, while also adding moisture to the mix to keep the meatballs light and moist.

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Mix all of the meatball ingredients together so everything is well incorporated. Use a small ice cream scoop or spoon to grab a small scoop of the meat mixture and the use your hands to form it into a ball. Repeat this process until all of the mixture is used. It should make 15-18 small meatballs. Set in fridge. Preheat the oven to 400 degrees.

No you can start making the pumpkin red sauce. In a large dutch oven or sauce pot, sweat your onions and garlic with olive oil. Next, add in the tomato pasta and cook until it becomes rusty in color, about 30 seconds. Then deglaze the pan with a good quality balsamic to get all of the yummy brown crusty bits from the bottom of the pan and into the sauce.

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These first few steps is how we build depth of flavor to the sauce. The garlic and onion add a slightly sweet, robust flavor. The tomato pasta, with it’s concentrated bold tomato flavor, adds nuance and body to the sauce. Finally, the good quality balsamic adds acidity and richness to the sauce. And when I say good quality balsamic, I mean the thicker, more expensive stuff – it’s so worth the extra money as it adds so much more flavor to any dish!

Finally, you can add the remaining sauce ingredients to the pot, crushed tomatoes, pumpkin, chicken broth, sweetners, and spices. The pumpkin helps thicken the sauce and also adds a sweet, earthiness to the sauce. I added extra garlic and onion powder to intensify those flavors, which I happen to love. I also added cinnamon and allspice to pairs with the pumpkin and amp up the fall flavors. Finally, I used a little bit of maple and coconut sugar to help round out the acidity from the tomatoes to create a well-balanced sauce (if you do not have either of those sweetness, you can use brown sugar instead.

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Bring the sauce to a boil then allow the sauce to simmer for about a half an hour. Once the sauce is cooked, use an immersion blender or transfer to a regular blender to blend and smooth out sauce.

Meanwhile, cook the spaghetti according to package instructions and cook the meatballs in the 400 degree oven for 18-20 minutes, flipping halfway through.

Once all of the different components are cooked, you can put it all together. Toss the spaghetti with the red sauce and divide it among your two bowls. Top with 3-4 meatballs and garnish with freshly grated parmesan cheese, red pepper flakes, and sage leaves.

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Your delicious, decadent, but still healthy date night meal is ready! This pasta dish also pairs wonderfully with a nice glass of red wine. And duh, some wine is a must for a perfect date night!

Obviously, no good date night meal is complete without a yummy dessert – stay tuned tomorrow as I  will be sharing my recipe for a paleo pumpkin skillet cookie that is the perfect end to this delicious, Fall inspired meal.

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Pumpkin Pasta with Pumpkin Sage Turkey Meatballs

Ingredients

Meatballs

  • 1 pound turkey
  • 1/3 cup whole wheat panko crumbs
  • 1/3 cup pumpkin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 4 sage leaves minced

Pumpkin Spaghetti Sauce

  • 1 28 oz can crushed tomatoes
  • 1 onions diced
  • 1 tablespoon of olive oil
  • 4 cloves garlic minced
  • 2 tablespoons good aged balsamic
  • 2 tablespoons tomato paste
  • 1 cup pumpkin
  • 1 cup chicken or veggie broth
  • 1 teaspoon maple
  • 1 teaspoon coconut sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cinnamon
  • ¼ allspice
  • Salt and pepper
  • Red chili flakes

Extras

  • 1 box Banza Spaghetti
  • 1/3 cup grated parmesan cheese
  • Small sage leaves 1-3 for each plate
  • Pinch red pepper flakes optional

Instructions

  1. To make the meatballs, combine all of the meatball ingredients in a large bowl. Mix until all of the ingredients are well-combined (mix gently though so the meatballs do not become tough). Using a small ice cream scoop or spoon, scoop out some of the mixture and form into balls. The mixture should make 15-18 meatballs. Set aside.*

  2. For the sauce, heat the olive oil in a dutch oven or large sauce pot over medium heat. Add in onions and garlic and cook until onions are translucent & garlic is fragrant. Next, add in tomato pasta and cook for about 30 seconds until it becomes a rusty red color. Finally, deglaze bottom of the pan with the balsamic. Add in remaining sauce ingredients and stir until combined thoroughly. Bring the sauce to boil and then allow to simmer on low heat for at least 30 minutes. Once the sauce is cooked, use an immersion blender or transfer to a regular blender to blend and smooth the sauce out. 

  3. As the sauce simmers, cook the meatballs. Heat the oven to 400 degrees. Place the meatballs on a greased baking sheet. Brush the top of each meatballs with olive oil. Bake for 8-10 minutes per side (the outside should get golden brown and the inside cooked through).
  4. Cook the spaghetti according to package instructions. Strain and reserve some of the pasta water.
  5. Mix together the spaghetti and desired amount of sauce. If necessary, use reserved pasta water to help thin out the sauce and better coat the noodles evenly.
  6. Divide spaghetti into 4-6 bowls. Top with 3 meatballs (or more if you desire), parmesan cheese, red pepper flakes, and sage leaves.
  7. Serve and enjoy!

Recipe Notes

*I recommend making the meatballs a few hours beforehand so they can set up in the fridge - it helps them hold their shape better and for the flavors to meld.

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Fall Harvest Salad with Maple Tahini Balsamic Dressing

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A delicious, healthy combination of your favorite fall flavors and textures:  sweet and tart honey crisp apples, juicy pomegranates, spiced and roasted butternut squash, salty bacon, crunchy pecans, and tangy goat cheese; then topped with a maple tahini balsamic dressing. Pure bliss in a bowl!

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I’m about to introduce you to your new favorite salad for this Fall!

My Fall Harvest Salad with maple tahini balsamic dressing.

It combines all of your favorite fall produce, like apples, butternut squash, and pomegranates, and combines it with other delicious flavors like bacon, pecans, and goat cheese.  Then all of this goodness is drizzled with a sweet, rich, and tangy maple tahini balsamic dressing. AMAZING!

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Plus, it’s simple to make and comes together in about 30 minutes.

It is also very versatile. I’ve been making it non-stop for lunch for the past week. Once you do all of the work, like making the dressing, cooking the bacon, and roasting the butternut squash, you can store the leftovers in the fridge and make this salad in under 5 minutes.

It would also work beautifully on your Thanksgiving table or at any other holiday get together this season.

Let’s get to crafting this salad. 

You start by roasting the butternut squash until its caramelized and fork tender. I tossed the squash in cinnamon and allspice to reinforce those familiar and comforting fall flavors. The squash roasts for 20-25 minutes in a 400 degree oven till it’s golden brown and delicious.

Meanwhile, you can make the dressing by combining all the ingredients, except water: balsamic vinegar, maple syrup, dijon, tahini, garlic, and S&P. Then add the water, 1 tablespoon at a time, until you reach your desired consistency. I prefer my dressing to be a little thick so it coats everything nicely but thin enough to be pourable.

This dressing is to die for! It is tangy from the balsamic, sweet and rich from the maple, and slightly earthy and nutty from the tahini. It’s a beautiful combination of flavors that will work on just about any salad.

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The final step is to combine all of the ingredients. Add your mixed greens to the bottom of the bowl. Then add the honey crisp apples, pomegranate seeds, crumbled goat cheese, crumbled bacon, roasted and cooled butternut squash, and crushed pecans.

The salad is a showstopper for two reasons: 1. its absolutely beautiful. It’s a wonderful mixture of bright, fresh colors and contrasting textures. 2. It’s also delicious and nutritious. It’s packed with healthy fruits and vegetables and the flavors work so well together: sweet and tart honey crisp apples, juicy pomegranates, spiced and roasted butternut squash, salty bacon, crunchy pecans, and tangy goat cheese; then topped with a maple tahini balsamic dressing.

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It’s everything Fall has to offer in one big beautiful bowl. Enjoy!

If you make this Fall Harvest Salad, please leave a comment below to let me know your thoughts and take a picture and tag me on Instagram. I love hearing from you guys and seeing your pics of the recipe!

For other Fall inspired recipes, check out my Fall Harvest Quinoa Bowls.

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Fall Harvest Salad with Maple Tahini Balsamic Dressing

A delicious, healthy salad with all your favorite fall produce, like apples, pomegranates, and butternut squash, combined with bacon, pecans, and goat cheese and dressed in a maple tahini balsamic dressing. Pure bliss in a bowl!

Course Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

Maple Tahini Balsamic Dressing

  • ½ cup balsamic
  • 2 tablespoons maple syrup
  • 1/4 cup tahini
  • 2 teaspoons Dijon
  • 2 cloves garlic minced
  • 2-4 tablespoons water*
  • Salt and pepper to taste

Harvest Salad

  • 1 butternut squash diced
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • Big pinch salt and pepper
  • 1 honey crisp apple sliced thin
  • ½ cup pomegranate seeds
  • 4 slices paleo bacon cooked and crumbled
  • 1/3 cup crumbled goat cheese
  • 1/3 cup crushed pecans
  • 2 ½ cup mixed greens

Instructions

  1. To make the dressing, whisk together all of the ingredients, except water, until it is well combined. Add water, 1 tablespoon at a time, until you reach your desired consistency (you may not use all the water). Set aside.

  2. Preheat oven to 400 degrees. Toss together the diced butternut squash, cinnamon, allspice, salt/pepper and olive oil and place on a baking sheet. Roast for 20-25 minutes, flipping hall way through. Let cool slightly.

  3. In a big bowl, add lettuce and top with all of the salad ingredients. Drizzle with dressing.
  4. Serve and enjoy!

Recipe Notes

*The dressing can be stored in an airtight container for up to two weeks. The dressing may thicken while it sits in the fridge. Just add water to loosen it back up. 

Roast Beef, Herb Cream Cheese, and Fig Jam Crostini’s

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An easy-to-prepare, flavor-packed appetizer that is sure to be the star of any party or get together. Also, pairs perfectly with a good glass of red wine, such as Sutter Home’s Red Blend! 

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This post is sponsored by Sutter Home Wines but the opinions are all my own. 

The end of summer is always bitter sweet. I’m sad that the longer days and patio weather are coming to an end.

But I’m also pumped for Fall and the fast approaching holiday season. This time of year means I can enjoy a nice glass of red wine again on a chilly Fall night and there are countless fun parties to attend with family and friends.

For me, this means two things: I need a great go-to appetizer recipe I can bring to any party. And I need a great, affordable wine that pairs well with my app that I can also bring to share with family and friends!

I got you covered on both!

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I’m sharing my all time favorite appetizer recipe: crostini’s with herbed cream cheese, fig jam, roast beef, and arugula. This tiny crostini is packed with huge flavor. You can describe it with just about every tasty adjectives. I’m talking sweet, salty, savory, crunchy,     creamy, tangy, earthy deliciousness. They are just really really good!

Plus, they are super simple to put together. You can get this flavor-packed appetizer done in under 15 minutes. What’s better than an app that’s took you no time at all to whip together but totally impress your family and friends?!?

Let’s make this app!

First step is to cut the baguette, white or whole wheat, into about 1/2 inch slices, and drizzle each slice with olive oil and garlic salt. I like to season the actual slices of bread to add an extra, unexpected pop of flavor.

To get the crostini’s to a perfect, crispy texture, bake the seasoned baguette slices for 5 minutes in a 400 degree oven, flipping half way through. After they are baked, let them cool slightly, about 5 minutes.

Time to assemble. For each crostini, spread on a generous amount of the herbed cream cheese and fig jam.  After the crostini is covered in both the creamy and sweet goodness, add a few pieces of arugula and a slice of roast beef.  Complete this process until all the crostini’s are made.

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These crostini’s are packed with so much flavor. It’s got the sweet salty thang from the salty bread and cream cheese and sweet, earthy fig jam. The roast beef connects all the flavors and adds umami and savoriness. The arugula serves two purposes:  it provides freshness and little spicy, peppery flavor that pairs well with the other ingredients. It also  adds a beautiful pop of color that makes for a pretty app.

This delicious app also pairs well with a good glass of red wine, like Sutter Home’s Red Blend. It’s got juicy red-fruit flavors with notes of vanilla and spicy oak that is a match made in heaven with the sweet and savory flavors of the crostini.

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Bring a good bottle of wine and this app to a party and you are sure to be the hero of your next get together!

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Roast Beef, Herbed Cream Cheese, and Fig Jam Crostini's

An easy-to-prepare, flavor-packed appetizer that is sure to be the star of any party or get together.

Course Appetizer
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12

Ingredients

  • 1 French baguette white or whole wheat
  • 1 tablespoon olive oil
  • 1 teaspoon garlic salt
  • 1 cup herbed cream cheese I used Boursin, light kind
  • 1 cup fig jam
  • 1 cup fresh arugula
  • 1 pound thinly sliced roast beef good quality

Instructions

  1. Pre-heat oven to 400 degrees. 

  2. Meanwhile, cut the baguette into 1/2 inch thick slices. One whole baguette should yield about 20 pieces. Add olive oil and a little garlic salt to each slice of bread. 

  3. Toast the bread slices for 5 minutes in the oven, or until crispy and slightly golden brown. Let cool slightly. 

  4. To each crostini, spread about a tablespoon of garlic spread, a tablespoon of fig jam, a few pieces of arugula, and a slice of roasted beef (more or less of spread and jam depending on your own personal preference). Repeat until all the crostini's are assembled. 

  5. Serve and enjoy! 

Sweet Potato and Avocado Breakfast Salad

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A healthy, vibrant, delicious breakfast salad made with roasted sweet potatoes, avocado, quinoa, cashews, & a soft boiled egg then drizzled with a tahini garlic dressing.

Salad for breakfast is all the new rage and for good reason….it’s a great way to get greens into your morning routine. 

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Salad for breakfast might seem crazy….but stay with me!

This is why it totally works:

It’s simple and can be made beforehand, so easy to assemble in the morning. 

It’s packed full of healthy, protein rich ingredients that will keep you full all more morning. 

It’s a great way to get greens into your morning routine. 

Annnnnnd a runny egg in involved….so it totally bring it into the breakfast realm. 

The only question I’m asking myself is why didn’t I think of eating salad for breakfast sooner?!?

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To be honest, salad for breakfast at first seemed a bit strange to me too. I’ve always preferred sweeter breakfast items – like smoothies, yogurt, or oatmeal.

But sometimes, especially on Monday’s after an indulgent weekend, I want to start my day with a greener, veggie packed breakfast. A salad is the perfect vehicle to add greens, veggies, and a runny egg into your breakfast meal.

Plus, its super tasty, so will be a bright, yummy start to your day! Now, I’m obsessed with eating breakfast for salad. Especially, this sweet potato avocado salad. It’s got all of my favorite things combined to make the perfect first meal of the day.

Let’s get to cooking.

First, you will want to cook the quinoa according to the package instructions and set aside.

Next, roast the sweet potato cubes. Pre-heat an oven to 425 degrees. Add the sweet potatoes to a sheet pan and drizzle with olive oil, salt, and pepper. Roast for about 20-25 minutes, flipping occasionally. You will know they are done when they have softened and caramelized around the outer edges. You want that golden brown crust to add flavor and texture!

To make the dressing, combine tahini, lemon juice, worcestershire, honey, and garlic powder. Slowly add in the water until you reach out desire consistency. I went for a thinner dressing, so added a 1/2 cup of water. If you like a thicker dressing, just add less water. Add a touch of salt and pepper. Taste. Then season more if it needs little more flavor.

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Finally, cook the egg. For a soft-boiled egg, add the egg to saucepan and cover with cold water and a touch of salt. Bring the water to a rolling boil. Take off the heat and cover. Let the covered pot sit for 4 minutes. Once the timer goes off, immediately place the egg in iced cold water (to stop the cooking process and make sure you get a runny egg yolk).

I prefer a soft boiled egg. I don’t know why, but I’m kind of obsessed with them. But you can also do a poached egg, hard boiled egg, or sunny side up egg. All will work beautifully!

Time to assemble the salad. Add the greens to the plate and top with all of the ingredients: quinoa, avocado, roasted sweet potatoes, cashews, soft boiled egg, and tahini dressing.

It’s important to note that all of the cooking for the salad (besides the egg, which you will want to be fresh, unless its a hard boiled egg) can be done beforehand, so assembly of the salad will be easy in the morning.

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This salad is a reason to wake up un the morning to start your day!

It’s bold in flavors and textures. The sweet potatoes add a touch of earthy sweetness to the dish. The avocado gives it a rich creaminess. The quinoa adds texture. The cashews crunch. The tahini garlic dressing is tangy and vibrant. Then the egg with the runny yolk just makes the whole dish sing!

It’s the perfect healthy meal to start the morning.

But let’s be real. There is no reason to let breakfast have all the fun. You can add this salad to your lunch or dinner routine as well. I’ts so delicious, it deserves to be eaten at any times of the day!

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Sweet Potato and Avocado Breakfast Salad

A healthy, vibrant, delicious breakfast salad made with roasted sweet potatoes, avocado, quinoa, cashews, a soft boiled egg drizzled with a tahini garlic dressing.

Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1/2 cup tahini
  • juice of half of a lemon
  • 1 tablespoon worcestershire
  • 1 teaspoon honey
  • 1 teaspoon garlic powder
  • 1/-4-1/2 cup water
  • 2 cups arugula and spinach blend or greens of choice
  • 1 sweet potato cubed
  • 1 avocado peeled and cut in half
  • 2 eggs
  • 1/2 cup cooked quinoa made according to package instructions
  • 1/4 cup cashews
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions

  1. Make the dressing by combining all of the ingredient, except water, and mixing until smooth. Add in the water, a little at a time, until you reached the desired consistency (less water, the thicker the dressing will be). Add a dash of salt and pepper, taste, and adjust as desired. 

  2. Preheat oven to 425 degrees. Drizzle the cubed sweet potato Wirth olive oil, salt, and pepper and place on baking sheet. Bake for 20-25 minutes, turning periodically, until the sweet potatoes are browned and softened. 

  3. Make the soft boiled egg by placing the two eggs in cold salted water in a sauce pan. Bring the water to a boil then take the pan off the heat and cover and let sit for 4 minutes (more if you want a less runny egg). After 4 minutes, immediately place eggs in cold water. Peel and cut in half immediately before adding to the salad. 

  4. Build the salad by placing a cup of the green on each plate. Top greens with quinoa, roasted sweet potatoes, an avocado half, cashews, a soft boiled egg and desired amount of dressing. 

  5. Serve and enjoy! 

Recipe Notes

You will likely have extra dressing. You can store it in an airtight container in the fridge for a week.