Autumn Mason Jar Salad (Butternut Squash & Quinoa)
Servings: 2 serving
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.
Ingredients
- 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
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: 590kcal, Carbohydrates: 65g, Protein: 16g, Fat: 33g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 18g, Trans Fat: 0.01g, Sodium: 479mg, Potassium: 1240mg, Fiber: 14g, Sugar: 11g, Vitamin A: 21590IU, Vitamin C: 94mg, Calcium: 333mg, Iron: 6mg