Nourishing Paleo Warm Breakfast Salad
Ingredients
The salad
-
1 ⅓
cup
chopped peeled butternut squash
-
⅓
cup
chopped red onion or shallot
-
12
ounces
broccoli cole slaw salad mix
-
1
tbsp
balsamic vinegar
-
1
tbsp
water
-
¼
tsp
minced garlic
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
⅓
cup
blueberries
-
1
avocado
sliced
-
roasted pumpkin seeds
optional
The cooking fats and eggs
-
1 ½
tbsp
olive oil or butter
-
4
eggs
-
red pepper flakes and cilantro
to garnish
Instructions
- Peel and chop the veggies, and slice the avocado.
- Steam the chopped squash for 2-2.5 minutes until tender, or roast at 425°F for 15-20 minutes.
- In a skillet, heat 1 tablespoon of butter or oil and fry the onions for 2 minutes until slightly browned.
- Add the slaw, garlic, salt, pepper, water, and balsamic vinegar to the skillet and cook covered for 2-3 minutes.
- Remove the slaw mixture to a bowl and add the squash and blueberries, tossing to combine.
- In the same skillet, add another ½ tablespoon of butter or oil and fry the eggs to your liking.
- Scoop the slaw mixture onto plates, top with a fried egg, and garnish with red pepper flakes, pumpkin seeds, cilantro, and sliced avocado.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
20g
Total protein
15g
Sodium
300mg
Cholesterol
370mg
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