Name: Sunrise Squash and Berry Salad
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Ingredients: 1 tablespoon roasted pumpkin seeds; 1/3 cup red onion, chopped; 1/4 teaspoon minced garlic; 1/4 teaspoon black pepper; 1 1/3 cup butternut squash, peeled and chopped; 12 ounces broccoli coleslaw mix; 1 tablespoon balsamic vinegar; 1/3 cup blueberries; 1/4 teaspoon sea salt; 4 large eggs; red pepper flakes, for garnish; cilantro leaves, for garnish; 1 avocado, sliced; 1 1/2 tablespoons olive oil

salad

How do I make a simple dressing for my salad?

What can I add to my salad to make it taste better?

Is it okay to mix fruits and vegetables in a salad?

Which cheeses are commonly used in salads?

Our Sunrise Squash and Berry Salad is a paleo-friendly dish perfect for a nourishing breakfast. Butternut squash, red onion, coleslaw mix, and fresh blueberries are seasoned with balsamic vinegar, garlic, and a touch of sea salt. Topped with a crispy fried egg and avocado garnish, this salad is a flavorful way to start the day.

Eggs

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Paleo

Whole 30

Nuts Seeds & Mixes

gram

pumpkin seeds

Fresh Vegetables

red onion

Seasonings

minced garlic

black pepper

butternut squash

broccoli slaw

Vinegar

milliliter

balsamic vinegar

Fresh Fruit

blueberry

sea salt

eggs

red pepper flakes

fresh cilantro

avocado

Oils

olive oil

Beta-carotene

Vitamin A

Lutein+zeaxanthin

Vitamins

Dietary Folate Equivalents

Vitamin D

Alpha-carotene

Lycopene

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-cryptoxanthin

Trans fatty acids

Selenium

Vitamin K

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

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Sunrise Squash and Berry Salad

Snacks

Produce

Baking Goods

Condiment & Toppings

Dairy

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Preheat oven to 425 degrees Fahrenheit. Toss the butternut squash with 1/2 tablespoon of olive oil, arrange on a baking sheet, and roast for approximately 15-20 minutes or until tender.

Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the chopped red onion and saute until it starts to brown.

Add the broccoli coleslaw mix, minced garlic, sea salt, black pepper, and balsamic vinegar to the skillet. Stir well to combine all the ingredients.

Cover the skillet and let it cook on medium heat for 2-3 minutes until the coleslaw is slightly tender.

Transfer the coleslaw mix into a large bowl. Add the roasted squash and blueberries, and toss until well combined.

Clean the skillet, then heat the remaining oil. Fry the eggs until the edges are crispy and the yolks are set, according to your preference.

Divide the salad among four plates or bowls. Top each with a fried egg, garnish with red pepper flakes, cilantro leaves, sliced avocado, and sprinkle with roasted pumpkin seeds.

Our Sunrise Squash and Berry Salad is a paleo-friendly dish perfect for a nourishing breakfast. Butternut squash, red onion, coleslaw mix, and fresh blueberries are seasoned with balsamic vinegar, garlic, and a touch of sea salt. Topped with a crispy fried egg and avocado garnish, this salad is a fl

Sunrise Squash and Berry Salad

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