Autumn Mason Jar Salad with Butternut Squash & Quinoa

If you’re looking for a hearty salad to take with you to work, this Autumn Mason Jar Salad with butternut squash & quinoa is hard to beat! Mason jar salads are one of my favorite ways to pack a nutritious lunch when life gets busy. Instead of reaching for another frozen burrito, you can layer fresh ingredients into a jar, stash it in the fridge and have a balanced meal ready to go.

Why You’ll Love Mason Jar Salads

• Perfect for meal prep. Prep a few jars on the weekend and you’ll have lunch for days. They’re designed to be grab‑and‑go: just layer the ingredients, refrigerate and grab a jar on your way out the door.
• Easy to customize. Swap in different dressings, grains or proteins to avoid meal‑prep fatigue; the combinations are endless.
• Portable and space‑saving. Wide‑mouth mason jars fit into lunch bags and backpacks and keep salads contained. They’re also easy to pour out onto a plate when you’re ready to eat.
• Keep greens fresh. When layered correctly, the dressing and moisture sit at the bottom while leafy greens stay dry on top. A quick shake distributes the dressing just before serving

Ingredients You’ll Need

This recipe is not your average salad. It’s packed with nutrients + flavor to help you feel full, satisfied, and energized. Together, this salad is vibrant, textural, and nourishing — a true taste of fall in every bite. –

• Roasted butternut squash turns sweet and caramelized, softening into golden cubes that contrast beautifully with the nutty chew of quinoa.
• Tender chickpeas add a hearty bite and plant-based protein
• Tart pomegranate seeds burst with juicy freshness and antioxidants.
• Kale brings a sturdy, earthy crunch that holds up perfectly in a mason jar and loaded with vitamins K, A and C
• Almonds finish the mix with healthy fats, protein plus vitamin E and a toasty snap.

How to Layer a Mason Jar Salad

The key to a crisp, delicious jar salad is layering. Whether you’re making this exact recipe or wanting to create your own, follow this order to keep ingredients fresh and prevent soggy greens:

• Dressing: Start with 2–3 tablespoons of dressing on the bottom of the jar (or keep in a separate container until ready to eat).
• Crunchy or marinated vegetables: Add hardy veggies that can soak up the dressing, like cucumbers, carrots, onions or squash.
• Grains, beans and proteins: Quinoa, lentils, chickpeas or diced chicken form a barrier between the dressing and greens.
• Cheese and softer veggies: Feta, goat cheese, tomatoes or bell peppers.
• Leafy greens: Finish with kale ribbons, spinach or romaine on the very top so they remain dry until you shake the jar.

Tips & Tricks for Success

• Prep ingredients ahead of time. Roast squash, cook quinoa and chop veggies in advance. Store dressings separately to save time during assembly.
• Layer in order. Always place dressing first and leafy greens last so nothing wilts.
• Shake before serving. Gently shake the jar to distribute the dressing, then pour into a bowl or eat straight from the jar.
• Switch up flavors. Try different healthy dressings, proteins or add‑ins like tamari almonds or garlic baked chickpeas.
• Store upright and keep cold. Keeping jars upright prevents the dressing from leaking up to the greens, helping the salads last at least 3 days in the fridge.
• Jar size matters. Quart size mason jars (32 oz) work best; look for wide‑mouth jars make filling and eating easier.

5 from 7 votes

Autumn Mason Jar Salad (Butternut Squash & Quinoa)

This Autumn Mason Jar Salad is bursting with cozy flavors and textures. Sweet, caramelized butternut squash pairs with nutty quinoa and hearty chickpeas, while tart pomegranate seeds add juicy pops. Crunchy kale and toasty almonds tie it all together for a vibrant, satisfying bite.

Print Pin Rate

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Serves: 2 serving

Author: Jen Hansard

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Ingredients  

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• ▢ 2 cup butternut squash cubed
• ▢ 2 tsp coconut oil, unrefined
• ▢ ½ cup quinoa uncooked
• ▢ ½ cup chickpeas canned (drained and rinsed)
• ▢ ¼ cup pomegranate seeds
• ▢ 2 cup kale cut into ribbons
• ▢ 4 tbsp raw almonds sliced

Herb Vinaigrette

• ▢ 2 tbsp extra-virgin olive oil
• ▢ 1 tbsp balsamic vinegar
• ▢ 1 tbsp dried Italian herbs
• ▢ 1 tsp raw honey
• ▢ 1 tsp Dijon mustard
• ▢ ¼ tsp garlic powder
• ▢ ¼ tsp sea salt, unrefined
• ▢ ⅛ tsp black pepper, ground

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Instructions 

• Preheat the oven to 450°F. Line a baking sheet with parchment paper.
• In a small bowl, toss the butternut squash with the oil, then spread the pieces on the prepared baking sheet. Bake for 20 minutes, or until soft and lightly browned. Let cool completely.
• Meanwhile, prepare the quinoa. Place the quinoa in a fine-mesh sieve and rinse well with cool water to remove the bitter saponins. Drain well. In a medium pot, combine the quinoa and stock. Bring to a boil, reduce the heat to low, and cover the pot. Cook for 15 minutes, or until the quinoa is cooked through. Let stand for 20 minutes, or until cooled completely.
• Layer the ingredients into jars with tight-fitting lids, starting at the bottom and working up in this order: ½ cup butternut squash, ½ cup drained chickpeas, ½ cup quinoa, 1 cup kale, 2 tablespoons pomegranate seeds, 2 tablespoons sliced almonds. Close the lids tightly.
• Mix ingredients for vinaigrette together in a small bowl.
• To serve, add the dressing to the jar, close the lid tightly, and gently turn the jar over to coat the ingredients with the dressing. Open and eat.

Notes

• Keep dressing separate: For maximum freshness, store the dressing in a small container and add it just before serving.
• Swap ingredients: Replace the butternut squash with roasted sweet potato or acorn squash and swap kale for your favorite leafy greens. Add cooked chicken or tofu for extra protein.
• Scale up: Double or triple the recipe to meal prep lunches for the week. Use the layering guide above to keep salads crisp when making multiple jars.
• Swap the kale with another leafy greens of your choice.

Nutrition

Calories: 590 kcal | Carbohydrates: 65 g | Protein: 16 g | Fat: 33 g | Saturated Fat: 7 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 18 g | Trans Fat: 0.01 g | Sodium: 479 mg | Potassium: 1240 mg | Fiber: 14 g | Sugar: 11 g | Vitamin A: 21590 IU | Vitamin C: 94 mg | Calcium: 333 mg | Iron: 6 mg

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