Breakfast Salad with Warm Pine Nuts

"I came up with this recipe while trying to jazz up our traditional Sunday waffles. My husband and I love the unique flavor with the warm pine nut crunch." -Renata Perry, Austin, TX

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 2.6g
  • Protein: 2.8g
  • Carbohydrate: 34.3g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 1mg
  • Calcium: 43mg


  • 2 cups cubed Fuji apple (about 3/4 pound)
  • 1 1/2 cups cubed Asian pear or ripe pear (about 1 medium)
  • 1 cup coarsely chopped orange sections (about 1 large)
  • 1/2 cup cubed peeled kiwifruit
  • 1 tablespoon dried blueberries
  • 1 tablespoon dried cranberries
  • 1 tablespoon roasted sunflower seed kernels
  • 1 tablespoon unsalted pumpkinseed kernels
  • Cooking spray
  • 2 tablespoons pine nuts


  1. Combine the first 8 ingredients in a medium bowl.
  2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pine nuts to pan; cook for 3 minutes or until lightly browned, shaking pan frequently. Add pine nuts to salad; toss gently to combine. Serve immediately.
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