This easy-to-assemble, mason jar salad is perfect when you need lunch on the go! Packed with protein, healthy fat, and antioxidant rich pomegranate seeds, this autumn-inspired salad is sure to keep your body fueled through the afternoon. Feel free to prep the ingredients the night before, and have a tasty + healthy lunch waiting for you in the fridge the next day!
Course: Entree, Salad
Keyword: squash kale salad
Author: Jen Hansard
2cupsbutternut squashcubed and roasted
1cupchickpeascanned (drained and rinsed)
2cupskalecut into ribbons
4tablespoonHerb Vinaigrette(recipe follows)
For Herb Vinaigrette:
1tablespoondried Italian herbs
Have two quart size canning jars ready. Before assembling jars, place kale in a bowl or strainer. Gently squeeze or massage the kale to soften it.
Layer in jars in this order starting from the bottom and working up:-1 cup butternut squash-½ cup cooked chickpeas-½ cup cooked quinoa-2 tablespoons pomegranate seeds-1 cup kale ribbons-2 tablespoons sliced almonds
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.