Why Not Salad for Breakfast? Cherries and Goat Cheese Kale Salad

Why Not Salad for Breakfast? That is the question.

We’re conditioned to think of breakfast as sweet or carb-heavy—toast, cereal, pancakes, eggs. But sometimes, the body craves something crisp, fresh, and vibrant, especially on those weird summer mornings that are cool yet sticky with humidity. That’s where my go-to breakfast salad comes in. Yes, salad for breakfast. It’s not just acceptable—it’s delightful. And this one brings together everything I love:

  • The tender bite of massaged kale

  • Juicy summer stone fruit—sweet peaches and tart cherries

  • Creamy goat cheese

  • A pop of flaky sea salt to tie it all together

  • The crunch of nuts

It’s satisfying but light, packed with fiber and nutrients, and quick to prep. Plus, it’s a beautiful way to enjoy the height of peach and cherry season. You can add a poached egg or toasted nuts (I love adding toasted pecans) if you want to bulk it up, but honestly, it’s perfect just as it is.

Let’s normalize salads anytime—especially first thing in the morning.

🍑 Kale, Cherry & Peach Breakfast Salad

Serves: 1 hearty portion or 2 light servings

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

  • 2 cups kale, stems removed and thinly sliced

  • 1 tsp olive oil

  • 1 tsp lemon juice or apple cider vinegar

  • 1 ripe peach, sliced

  • ½ cup fresh cherries, pitted and halved

  • 1 oz goat cheese, crumbled

  • Flaky sea salt (like Maldon), to taste

  • Optional: cracked black pepper, or toasted nuts

For the dressing

  • Juice of 1 1/2 lemons

  • 4 tsp honey

  • splash of olive oil

  • Salt and pepper to taste


Instructions

  1. Massage the kale: In a medium bowl, combine the kale, olive oil, and lemon juice. Gently massage with your hands for 1–2 minutes until the leaves soften and darken.

  2. Assemble the salad: Top the kale with sliced peaches and cherries. Drizzle with the dressing and toss.

  3. Finish and serve: Sprinkle goat cheese and a pinch of flaky sea salt on top. Add optional toppings if using. Serve immediately.

Fusilli with Roasted Vegetables: The Perfect Recovery Meal

After a long summer run, there’s nothing quite like a satisfying, replenishing meal—and for me, that’s always been fusilli with roasted vegetables. I’ve been making this dish for almost 20 years, ever since I first saw it on Martha Stewart’s Everyday Meals show. It struck the perfect balance then, and it still does today.

What makes this recipe so ideal post-run? For one, it delivers a solid source of complex carbs thanks to the pasta—essential for refueling glycogen stores after endurance training. But it’s not just about the carbs. The medley of roasted vegetables—zucchini, yellow squash, and heirloom tomatoes— brings fiber, antioxidants, and flavor that screams summer. Add a little olive oil, garlic, and maybe some fresh herbs like basil or parsley, and you’ve got a dish that’s as nutritious as it is comforting. Without being heavy.

The magic of this dish lies in its deceptively simple yet deeply flavorful sauce. As the vegetables roast—zucchini and tomatoes release their natural juices, which mingle with a generous drizzle of olive oil. Once tossed with hot fusilli, these juices coat each spiral of pasta, creating a silky, savory glaze that’s both light and indulgent. The olive oil adds richness, while the roasted vegetables contribute a sweet, smoky depth. It’s a sauce that doesn’t need cream or butter to feel luxurious—just the essence of summer vegetables at their peak.

You can top it off with grilled chicken, chickpeas, or a bit of crumbled feta or parmesan for protein, but honestly, the dish holds its own just as it is. It’s light, colorful, and comes together easily—especially if you roast the veggies ahead of time.

Whether you're winding down after a half marathon or just soaking in a warm evening on the porch, fusilli with roasted vegetables is the kind of timeless meal that nourishes both body and soul.

Fusilli with Roasted Vegetables Recipe

Ingredients:

  • 12 oz fusilli pasta

  • 2 medium zucchini, chopped

  • 2 yellow squash, chopped and seeded (I leave the seeds because they soften during roasting and you cannot even tell you are eating them).

  • 4 large (5-6 medium) heirloom tomatoes, chopped

  • 3-4 tbsp olive oil

  • 3-4 cloves of garlic, minced

  • Salt and pepper to taste

  • Optional: parmesan cheese, fresh basil or parsley for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).

  2. Prepare vegetables: Toss zucchinis and tomatoes with olive oil, salt, and pepper. Spread on a baking sheet.

  3. Roast for 20–25 minutes, stirring once, until vegetables are tender and slightly caramelized.

  4. Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.

  5. Combine: In a large bowl, toss hot pasta with roasted vegetables and their juices. Add a splash of reserved pasta water if needed to loosen the sauce.

  6. Optional: Stir in cheese or grilled chicken.

  7. Garnish with fresh herbs and serve warm or at room temperature.