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A breakfast salad is a fresh, delicious way to start your day with ample veggies. This recipe gets a hearty twist with additions like cabbage and feta. For brunch guests, put the components out buffet-style so they can build their own bowls.

EatingWell Magazine, December 2020


Recipe Summary

30 mins
1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

  • Place cabbage on the prepared baking sheet. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon each salt and pepper. Roast for 25 minutes.

  • Turn the wedges, separating the leaves a little bit to ensure even cooking. Place feta block in the middle of the pan; drizzle it with 1 tablespoon oil and sprinkle with thyme and paprika. Continue roasting until the feta is softened and the cabbage is very tender, about 8 minutes more.

  • Combine avocado, 3/4 cup parsley, vinegar, 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper in a blender. Process until just combined. With the motor running, slowly drizzle in 1/3 cup oil.

  • Bring water to a boil in a small saucepan. Add couscous and the remaining ¼ teaspoon salt and stir to combine. Cover and remove from heat. Let stand for 5 minutes. Add lemon zest, lemon juice and the remaining 1 tablespoon oil; fluff with a fork.

  • Assemble the bowls with the couscous, cabbage, feta and eggs. Dollop the dressing on top and sprinkle with the remaining 1/4 cup parsley.


To make ahead: Refrigerate dressing (Step 4) for up to 2 days.

Equipment: Parchment paper

Nutrition Facts

2 1/2 cups salad & 3 Tbsp. dressing
660 calories; fat 38g; cholesterol 211mg; sodium 658mg; carbohydrates 63g; dietary fiber 14g; protein 22g; sugars 7g; niacin equivalents 2mg; saturated fat 10g; vitamin a iu 2443IU.