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Spiced Delicata Breakfast Salad


This salad is really meant to be paired with the spiced delicata squash bowl. I used the same seasoning and was hoping for using leftover squash. Of course, it doesn’t have to go that route. You can always make this recipe from scratch.

One thing: you really should really make a larger batch of the seasoning mix for this recipe. I absolutely adore it on roasted vegetables. You should have most everything on hand (except maybe the Mexican oregano but feel free to usual the Italian varietal typically sold in stores).


It’s obvious that I love delicata squash because it’s no-peel and quick cooking. However, I know it’s not always easily found. Swap the delicata squash for cubed sweet potatoes or butternut squash. You could even use regular potatoes of any variety.


I’ll almost always choose the peppery arugula for my salad greens but it doesn’t have to be this way. Use traditional lettuce, spinach, or turn this salad into a nice warm kale salad.


Honestly, this recipe gets a bit boring when it goes vegan (the egg yolk really helps bring everything together). Of course, you could simply leave out the egg and cheese. I’d suggest adding grains and/or beans to bulk up the recipe. Go with creamy white beans that have a similar creamy texture to the goat cheese.

Spiced Delicata Breakfast Salad

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: salad
  • Method: oven


This flavorful salad could easily be eaten as a light dinner or made for a fresh breakfast (because why not eat salad at breakfast?!)


  • 1 delicata squash
  • 1 tablespoon olive oil
  • 2 to 3 teaspoons adobo seasoning


  • 4 cups baby arugula, lightly packed
  • ¼ cup crumbled goat cheese
  • ¼ cup toasted pepitas
  • 2 tablespoons (or so) lemon vinaigrette
  • 2 jammy eggs (see note)


  • Heat your oven to 425˚F and cover a sheet tray with parchment (if desired- I don’t always use parchment). Trim the ends from the squash and cut in half lengh-wise. Scoop out the seeds and cut the squash into ¼” thick slices. Place on a sheet tray and toss with the olive oil and adobo seasoning. Place in the oven and roast for 20 minutes or so. The squash should be browning and tender.
  • Add the arugula to a bowl along with the goat cheese, pepitas, delicata squash, and the dressing. Toss to combine then top with the eggs cut in half.


  • The image for this recipe shows the delicata squash in rings. You could easily do this by slice the squash then using a biscuit cutter to remove the seeds. It’s more tedious though, so I recommend slicing in half and scooping out the seeds at once.
  • The adobo seasoning: add more oil and seasoning depending on the size of your squash. You want the pieces to be evenly coated. Start with 1 tablespoon oil/2 teaspoons spice blend.
  • For the eggs, I swear by the boil-only method. Bring a pot of water to a boil over medium-high, add the eggs, and set a timer for 7 minutes. Bring the eggs back to a gentle boil and cook that way. Drain and transfer to an ice bath after 7 minutes.
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Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.


Marinated Tomato and Avocado Salad

  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:

  • Cuisine:

  • Diet:


  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


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