Warm Breakfast Salad


  • 1 1/3 cup chopped peeled butternut squash
  • 1/3 cup shopped red onion
  • 1 cup red cabbage, chopped for slaw
  • 1 cup carrot, julienne for slaw
  • 1 cup leftover broccoli stems, julienned for slaw
  • 1 tbsp balsamic vinegar
  • 1 tbsp water
  • 1 garlic clove minced
  • sea salt and black pepper each (to taste)
  • 1/3 cup blueberries
  • Cilantro and/or red pepper flakes to garnish
  • 1 avocado (sliced)
  • roasted pumpkin seeds (optional)


Place chopped squash on baking sheet at 425F for 15-20 minutes. In a skillet, over medium heat, sautee onions in a bit of water or vegetable broth. Add more broth if the pan becomes dry. Fry for 2 minutes or until onions start to brown a bit. Next add in your slaw veggies, garlic, salt/pepper, 1 tbsp water, and balsamic vinegar. Mix all together in skillet. Cover and let cook on medium for about 2-3 minutes. Slaw should be slightly tender but not fully cooked. Remove and place in a large salad bowl. Add your squash and berries to the bowl and toss. Top with sliced avocado, pumpkin seeds, cilantro and red pepper flakes if using.

Recipe from @KindredAura inspired by www.cottercrunch.com
Image by www.cottercrunch.com

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