I am such a sucker for HUGE salads. Ever since the Whole30, I have learned to pile all the things on top of greens. Eggs, protein, squash, potatoes…basically anything and everything I have on hand turns into a “kitchen sink” salad.

My favorite though HAS to be the runny egg! So easy, affordable and sometimes I don’t even feel the need to use a dressing because it just creates its own sauce. My go-to egg style of choice is definitely “over easy” but I wanted to switch things up with a soft boiled egg because, why not!? I love variety.

12 oz pre-cooked chorizo sausage, sliced
2 cups brussels sprouts, halved
1 acorn squash, sliced in 1/2 inch rounds & seeds removed (you could also use butternut squash!)
EVOO
salt & pepper
1 1/2 cups grape tomatoes, halved
2 eggs, soft boiled (or hard boiled if you just can’t deal)

1 avocado, halved, pitted and sliced

for the dressing:
1 avocado, halved and pitted
1 lime, juiced
3/4 cup avocado oil (or you can use EVOO)
1 clove garlic, minced
3-4 tablespoons apple cider vinegar
salt & pepper
1/4 cup chopped fresh cilantro
1-2 tablespoons chopped fresh mint

1. First, we’re going to roast the veggies! Preheat oven to 400 degrees. Arrange squash slices on baking sheet with brussels sprout halves and toss with EVOO, salt, pepper. Bake at 400 degrees for 25-30 minutes, flipping halfway through until golden brown. Set aside.

2. Heat a little EVOO in a medium sized skillet over medium-high heat. Add chorizo slices and cook for about 2 minutes or until browned on each side.
3. Prepare dressing by combining all ingredients in a small mixing bowl, whisk well. I used an immersion blender to puree my dressing just because this is a very thick, chunky dressing it helps smooth it out.

3. Assemble salads with torn kale leaves, brussels sprouts, squash, halved grape tomatoes, sliced avocado, soft boiled egg cut in half, and dressing on side or on top! Enjoy!

As always -use whatever you already have hanging around in your kitchen! Please, please pleeeeease feel free to swap veggies out or switch up the protein. This recipe was solely created because of the “crumbs” leftover in my kitchen. When your veggies are starting to “go bad” or just look pitiful and lonely – step out of your comfort zone and create something spectacular! It’s the best advice I could ever give anyone in the kitchen. Just roll with it and get creative ;)