Fall Mason Jar Salad with Maple Cider Vinaigrette
Ingredients
The salad
-
2
pounds
butternut squash, peeled, seeds removed, and cut into 1-inch cubes
-
1
tablespoon
olive oil
-
1
cup
quinoa
-
2
cups
water
-
½
head
cabbage (or 3 cups shredded)
-
½
red onion
diced
-
1.5
cups
cooked white beans (or a 15 oz. can, rinsed and drained)
-
5-6
cups
mixed greens
The Maple Cider Vinaigrette
-
¼
cup
apple cider vinegar
-
⅓
cup
olive oil
-
1
tablespoon
Dijon or whole grain mustard
-
2
tablespoons
maple syrup
-
¼
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400ºF and toss the butternut squash cubes in olive oil, then arrange on a baking sheet and season with salt and pepper before roasting for 40 minutes.
- While the squash is roasting, combine quinoa and water in a saucepan, bring to a boil, cover, and reduce heat to cook until tender, about 15 minutes.
- Finely shred the cabbage and dice the red onion, then mix all dressing ingredients in a jar and shake well.
- To assemble, layer 1/4 cup dressing, 1 cup shredded cabbage, 1/4 cup diced red onion, 1/2 cup cooked quinoa, 1 cup roasted squash, 1/2 cup white beans, and fill with mixed greens in quart-sized mason jars.
- Repeat for each jar and store in the fridge for up to 5 days.
- To serve, dump the jar contents into a bowl and stir to combine.
Nutrition Facts (estimated)
Servings
3-4 servings
Calories
523
Total fat
29g
Total carbohydrates
61g
Total protein
12g
Sodium
485mg
Cholesterol
0mg
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