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Meal Prep Staple: Butternut Squash and Quinoa Mason Jar Salad

It’s officially fall, which means it’s pumpkin and squash season! Winter squash are naturally sweet and a great way to curb sugar cravings when they arise. The sweet, roasted butternut squash paired with the tangy apple cider vinaigrette is a combo that can’t be beat in this delicious mason jar salad recipe.

Say hello to your new meal prep staple – mason jar salads. They look pretty in the refrigerator, are easy to assemble and eat on-the-go, and will give your coworkers major lunchtime envy.

This mason jar salad is bulked up with roasted butternut squash and beets, cooked quinoa and a hefty dose of leafy greens. If you are looking to add additional protein to this salad, rotisserie chicken or a hardboiled egg would be delicious! Just add it on top of the salad the day of.

Butternut Squash and Quinoa Mason Jar Salad

Makes 4 salads

  • 1 small butternut squash, peeled and cubed
  • 3 large beets, peeled and cubed
  • 2 tablespoons avocado oil
  • Salt and pepper
  • 1 honey crisp apple, thinly sliced
  • 2 cups cooked quinoa
  • ½ cup pecans
  • 4 cups baby spinach, or preferred leafy green

Apple Cider Vinaigrette

  • 1 shallot, minced
  • 1/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon raw honey
  • Half of a lemon, juiced
  • ¼ teaspoon salt

Directions:

Preheat oven to 425 degrees.

Peel and cut butternut squash and beets into 1/2″ cubes. Toss with avocado oil, salt and pepper until the vegetables are well coated. Spread the vegetables into a single layer on a parchment-lined baking sheet and bake for 15-20 minutes, or until vegetables are fork tender. Set the vegetables aside and let cool for 10 minutes.

For the vinaigrette, add all of the ingredients to a small bowl and whisk to combine.

To assemble, you’ll need 4- 32-ounce mason jars. Add 3 tablespoons of vinaigrette to the bottom of the mason jar. Next layer from bottom to top, dividing evenly among the four jars: apple slices, roasted butternut squash and beets, quinoa, walnuts, and spinach.

Screw the lid on and store in the refrigerator for up to 4 days.

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