Fall Mason Jar Salad with Maple Cider Vinaigrette
- 2 lbs squash, butternut, peeled, seeds removed and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 cup quinoa
- 2 cups water
- 3 cups cabbage, shredded
- 1/2 onion, red; diced
- 1 1/2 cups white beans, cooked
- 6 cups mixed greens
Maple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1 tbsp mustard, Dijon or whole grain
- 2 tbsp maple syrup
- 1/4 tsp salt, fine sea
- pepper, freshly ground
- To roast the squash, preheat the oven to 400ºF and toss the butternut squash cubes in the olive oil. Arrange the squash into a single layer on a large baking sheet, sprinkle generously with salt and pepper, and roast for 40 minutes, or until fork tender. (Flip the squash halfway through baking.)
- While the squash is roasting, combine the dry quinoa and water in a small saucepan and bring the water to a boil. Cover with a lid and lower the heat, to let the quinoa cook until tender about 15 minutes.
- While everything is cooking, finely shred the cabbage and dice the red onion, and then combine all of the dressing ingredients in a jar with a lid, and shake to mix well.
- To assemble the salads, you'll need 3 quart-sized mason jars. Add 1/4 cup of the dressing at the bottom, followed by 1 cup of shredded cabbage, a scant 1/4 cup of diced red onion, 1/2 cup cooked quinoa, a scant cup of roasted squash cubes, 1/2 cup of white beans, and then fill the rest of the jar with mixed greens. (It's okay to tightly pack the mixed greens at the top.)
- Repeat the layers for each jar, and reserve any extra salad toppings in airtight containers in your fridge. Seal the jars with a lid and store them in the fridge for up to 5 days.
- To serve, dump the contents of the jar into a large bowl and stir well to make sure all of the vegetables are dressed. Enjoy!