Breakfast Salad Bowl with Fennel Sour Cream Dressing

This beautiful salad bowl is perfect for fall and winter breakfasts. Seasonal eating is the missing link that most diets today are totally oblivious to. It does make such a difference. By eating plenty of the foods that grows in a particular season, we receive the best nourishment available to maintain a healthy, balanced life.

This salad has those cool weather, dark leafy greens that are so healthy for us as well as the traditional seasonal foods we harvest in late summer and store for winter… pumpkin, potatoes, and beans. It is sure to be filling and delicious. Enjoy!

• 1/4 cup collard greens, chopped
• 1/4 tuscan kale, chopped
• 1/4 cup swiss chard chopped
• 1/4 cup romaine, chopped
• 1 egg, sunny side up
• 2 – 3 roasted pumpkin, chopped
• 1 yukon gold potato, boiled, sliced and seared
• 1/3 cup fresh pineapple, chopped
• 1 -2 tbsp kidney beans
• 2 -3 tbsps of olive oil
• sea salt or kosher, to taste
• fresh cracked black pepper, to taste
• 1 tbsp shredded cheese, optional

1. I had some leftover roasted pumpkin. I used a small pumpkin (about 3 – 4 pounds) and cut it in half. Remove the seeds and core. Drizzled with 1 tbsp of olive oil and sprinkle with sea salt and fresh cracked black pepper. Place on a baking sheet and bake for an hour (60 minutes) at 350 degrees. When finished you should be able to pierce the flesh of the pumpkin with the tines of a fork. Remove from oven and allow to cool. When pumpkin is cool enough to handle cut it into wedges and remove the rind.
2. Cook potato(s) in a sauce pot for about twenty minutes over high heat. Check for doneness by piercing the skin with the tines of a fork. Fork should easing pass through the flesh of the potato. Remove from pot. Place on a cutting board and slice into thick slices and add salt and pepper. In a skillet add a 1 tbsp of olive oil over medium heat. When oil is hot add potato slices and brown on both sides. Set aside.Using the same skillet, wipe it clean and add more olive oil (1 tbsp), when pan is hot break an egg into hot oil. Cook sunny side up, set aside.
3. Take a fresh pineapple and slice off the exterior and discard. Slice a a wedge of pineapple and rough chop it. Set aside.
4. If using canned kidney beans drain and rinse them, set aside.
5. In a salad bowl add chopped collard greens, kale, romaine and swiss chard. Add a cupful into a serving size salad bowl and top with roasted pumpkin, seared potato, kidney beans and chopped pineapple. Top with fried sunny side up egg.
6. If desired add shredded cheese.
7. Drizzle with dill salad dressing or your favorite salad dressing.
8. Serve.

Dill Dressing:

• 1/3 cup low-fat mayonnaise
• 1/4 cup almond milk
• 1 tbsp clove honey
• 1 tbsp fresh dill, minced fine
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced fine
• sea salt
• fresh cracked black pepper

Directions:

In a bowl add mayonnaise, almond milk, honey, fresh dill, lemon juice and garlic. Whisk together and add sea salt and fresh crack black pepper to taste.