Fall Mason Jar Salad with Maple Vinaigrette

Fall Mason Jar Salad with Maple Vinaigrette

This fall harvest salad with maple vinaigrette is perfect for meal prep using mason jars! Packed with butternut squash, winter greens, and quinoa, it’s a satisfying vegetarian salad that’s perfect for a quick lunch.

Course Salad

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 500kcal

Author Marisa Moore

Equipment

4- Wide Mouth Quart Jars
1 - Half Pint Jar

Ingredients

2 cup cooked quinoa
1 pound peeled and cubed butternut squash, 1-inch cubes
2 tablespoon extra virgin olive oil
Coarse salt and pepper to taste
4 cups baby kale or other tender salad greens
½ cup toasted pecan halves, chopped
½ cup dried cranberries
2 ounces feta cheese, crumbled (optional)

Apple Cider Vinaigrette

1 garlic clove, minced
½ tablespoon Dijon mustard
3 tablespoon raw apple cider vinegar
1-2 tablespoon maple syrup or as needed for sweetness
3 tablespoon extra-virgin olive oil
⅛ teaspoon salt
pinch black pepper or to taste

Instructions

If starting with raw quinoa, cook the quinoa according to package instructions and let cool to at least room temperature.
Preheat oven to 400°F. Spread the squash onto a large sheet pan in a single layer. Drizzle olive oil and sprinkle with salt and pepper. Toss to coat. Roast 20 minutes, turning once until the squash is caramelized. Let cool on the pan.
Add the vinaigrette ingredients to a half-pint jar. Shake until well combined.
Add ¼ of the vinaigrette to each of the quart jars. Layer the quinoa, squash, greens, nuts, cranberries, and feta (if using) into the jars in the order listed. Store upright in the refrigerator (up to 3 days) until ready to serve.

Notes

TIPS:

Add the salad ingredients to the jars in the order listed to prevent soggy greens!

Nutrition