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
Apple Cider Vinaigrette
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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