Root Vegetable Breakfast Salad

Preheat oven to 425 degrees Fahrenheit and prepare a large cooking sheet with parchment paper or foil. 

Peel, core, and dice your apples into 1 -2 inch pieces. Place apples on one side of the cooking sheet and sprinkle with 1/8 tsp cinnamon.

Add the root vegetables to the other side of the cooking sheet and sprinkle with about 1/8 tsp salt. Cook for 20 minutes or until tender.

Meanwhile, heat a large skilled on medium heat. Then add breakfast sausage and cook for about 10 minutes or until cooked throughout. Set aside.

Continue to use the same skillet on medium-high heat and spray lightly with oil. Crack 3 eggs into the skillet, sprinkle with a pinch of salt and pepper, and cook until the whites are no longer runny (sunny side up). Repeat for the last 3 eggs and set aside.

When apples and root vegetables are done remove them from the oven and begin to construct your salad using the spring mix lettuce, diced avocado, chicken sausage, baked apples, root vegetables, and cooked eggs. 

Top with a sweet dressing such as my Maple Dijon Dressing (link in notes), balsamic vinegar, or store-bought Annie's Lite Honey Mustard Dressing. Enjoy!