Autumn Mason Jar Salad with Butternut Squash & Quinoa
Servings: 2
Caramelized butternut squash, nutty quinoa and chickpeas layer with kale, pomegranate seeds and toasted almonds in a mason jar salad that stays crisp until lunch. Keep the honey balsamic herb dressing on the side and you get 16 grams of protein.
Ingredients
- ½ cup quinoa uncooked
- 1 cup vegetable stock
- 2 cup butternut squash cubed
- 2 tsp coconut oil, unrefined
- 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
- Heat the oven to 450 °F. Line a baking sheet with parchment paper.
- Toss the butternut squash with the coconut oil in a small bowl and spread on the prepared baking sheet. Bake until soft and lightly browned, about 20 minutes. Let cool completely.
- Meanwhile, rinse the quinoa well in a fine-mesh sieve and drain. Combine the quinoa and stock in a medium pot and bring to a boil. Reduce the heat to low, cover and cook until the quinoa is tender, about 15 minutes. Let stand until cooled completely, about 20 minutes.
- Layer the ingredients in jars with tight-fitting lids in this order, from the bottom up: butternut squash, chickpeas, quinoa, kale, pomegranate seeds and almonds. Close the lids tightly.
- Whisk together the olive oil, vinegar, Italian herbs, honey, mustard, garlic powder, salt and pepper in a small bowl.
- To serve, pour the dressing into a jar, close the lid tightly and gently turn the jar over to coat the ingredients.
Notes
- Make Ahead: The jars keep in the fridge for up to 4 days, so make several at once for weekday lunches. Keep the dressing in a separate small container until serving so the salad stays crisp.
- Ingredient Swaps: Roasted sweet potato or acorn squash works in place of butternut squash, and any leafy greens can replace the kale.
- Protein Boost: Add cubed baked tofu or another 1/2 cup chickpeas.
- Vegan Swap: Use maple syrup instead of honey in the dressing.
Nutrition
Serving: 2cups, Calories: 579kcal, Carbohydrates: 65g, Protein: 15g, Fat: 32g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 18g, Trans Fat: 0.01g, Sodium: 924mg, Potassium: 1080mg, Fiber: 12g, Sugar: 12g, Vitamin A: 17245IU, Vitamin C: 51mg, Calcium: 216mg, Iron: 5mg
