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Fruit, whole grains and greens for breakfast? Yes! Start your day off right with this breakfast salad recipe and you'll knock out half of your daily veggie quota with the first meal of the day.

Source: EatingWell Magazine, May/June 2016


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Mash garlic and salt together with the side of a chef's knife or a fork to form a paste. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. Add kale; toss to coat. Serve topped with quinoa, strawberries and pepitas.


Nutrition Facts

2 3/4 cups
330 calories; protein 9g; carbohydrates 31g; dietary fiber 5.9g; sugars 6.7g; fat 20.1g; saturated fat 2.8g; vitamin a iu 4810.8IU; vitamin c 107.5mg; folate 144.2mcg; calcium 109.2mg; iron 3mg; magnesium 131.2mg; potassium 598.5mg; sodium 186.1mg; thiamin 0.2mg.

1 starch, 1 vegetable, 1/2 fruit, 3 1/2 fat