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butternut squash and quinoa fall harvest mason jar salad

Butternut Squash and Quinoa Fall Harvest Mason Jar Salad


Description

This recipe is the perfect option for a quick and easy Meatless Monday meal on the go!


Scale

Ingredients

  • 1 small butternut squash, peeled and cubed
  • 3 large beets, peeled and cubed
  • 2 Tablespoons olive oil
  • salt and pepper
  • 1 large or 2 small honeycrisp apples, thinly sliced
  • 1 cup cooked quinoa
  • 1/3 cup pecans, lightly toasted
  • 1/4 cup parmesan cheese shavings (optional)
  • 4 cups spinach
  • Apple Cider Vinaigrette
  • 1 shallot, minced
  • 1/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 Tablespoon Dijon mustard
  • 1 1/2 Tablespoon honey
  • Half of a lemon, juiced
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Peel and dice butternut squash and beets into 1/2″ cubes. Toss with olive oil, salt and pepper until the vegetables are well coated. Spread the vegetables into a thin 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.
  3. For the vinaigrette, mince or grate the shallot into a small bowl. Add the vinegar, mustard, honey, lemon juice, salt and pepper and whisk to combine. Drizzle in the olive oil while continuously whisking until smooth and creamy.
  4. To assemble, add 2 Tablespoons of vinaigrette to the bottom of the mason jar. Next layer from bottom to top: apple slices, butternut squash and beets, quinoa, walnuts, parmesan cheese and spinach.
  5. Screw the lid on and store in the refrigerator for up to 4-5 days.

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