Click here for the Reel I made of this recipe 🙂

Harvest Salad With Soft-Boiled Eggs

By Rachael DeVaux
Servings: 2
This salad is an easy way to incorporate eggs into your weeknight dinners. Eggs are such a good source of protein, not to mention other essential vitamins (think of them as nature’s multivitamin).


Fall Vinaigrette

  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon
  • 1 clove garlic, minced
  • 1 tsp dried thyme
  • 1 tsp maple syrup


  • 1 sweet potato cubed into 1/2-inch cubes
  • 1-2 tbsp avocado oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/3 cup raw pecans
  • 1/4 cup pepitas or pine nuts
  • 1/4 cup crumbled goat or feta cheese
  • 4-6 large pasture-raised eggs
  • 3-4 cups arugula (2 large handfuls)
  • Sea salt, to taste
  • Pepper, to taste

Optional toppings


    Prep ingredients

    • Preheat oven to 500 degrees F or broil. In a large bowl, coat sweet potato with avocado oil and add salt, pepper, garlic & thyme. Mix until evenly coated and bake on a parchment lined baking sheet for 8-10 minutes. Flip, and broil for another 3-5 min, or until potatoes are slightly charred (check for burning frequently).
    • Heat a medium pan over medium-low heat. Toast the pecans and pepitas for 5-7 mins, stirring constantly until fragrant. Remove from heat and set aside.
    • Steam the eggs. Add 1-inch of water to a small pot (large enough for your eggs to fit in a single layer) and bring to a boil. Once boiling, add eggs and a lid and steam for 5-7 minutes (5 min for soft and 7 for medium-soft). While the eggs are boiling, prep an ice bath. Submerge the eggs in the ice bath for 1-2 minutes and set aside.

    Assemble salad

    • In a large bowl, add the vinaigrette ingredients and whisk until emulsified, about 1 minute.
    • Add the arugula and toss until evenly coated.
    • Add the roasted potatoes, toasted nuts and seeds, and cheese. Garnish with salt and pepper.
    • Distribute between two salad bowls and add desired amount of soft-boiled eggs to each. (To ensure food safety, eggs should be cooked to 160 degrees F).

    Additional Info

    Course: Main Course

    Welcome! I’m Rachael.

    I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

    Recent Posts

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating