Thank you to organic girl for sponsoring this post!
Roasted butternut squash, sliced apples, dried cranberries, quinoa, pepitas and fresh sweet pea salad mix are layered in a mason jar to create a fresh and flavorful Fall Mason Jar Salad with Maple Balsamic Dressing!
Can you feel the crisp fall air where you live? Here in Florida the days are cooler and the fall produce is starting to arrive. I love when fall weather arrives a little earlier than expected because I love any excuse to enjoy the flavors of fall. I can eat roasted butternut squash everyday and never get tired of it. Apples make the best desserts and cinnamon spice makes everything smell better.
I created these mason jar salads featuring my favorite fall flavors. Roasted butternut squash, sliced apples, dried cranberries and quinoa are topped with my popular and crunchy cinnamon spice pepitas and fresh sweet pea salad greens.
Organicgirl recently released two salads with fresh new flavor. Sweet Pea features baby greens blended with sweet pea shoots and PEPPERGREENS features a blend of mustard greens, arugula, spinach and other greens. I couldn’t wait to get my hands on the new mixes and already created a few fun new recipes.
Today, I am sharing the recipe for these fall mason jar salads with maple balsamic dressing featuring the new Sweet Pea salad blend. In a few weeks I am sharing a creamy and hearty fall recipe featuring the PEPPERGREENS that you do not want to miss. Who knew that adding greens to your favorite meal could be so easy?
The key to a fresh mason jar salad is to layer the ingredients in order of density, so the heaviest or most firm ingredients are layered on the bottom with the dressing. The lighter or soft ingredients are layered on top. It helps to ensure that the ingredients remain fresh and firm.
I layer the salads in the mason jar, cover them with the lid and store them in the refrigerator at the beginning of the week. Two days later, they are still fresh and delicious. The butternut squash stays firm but if you prefer not to add the dressing until you are ready to eat the salad, reserve the dressing on the side and drizzle just prior to serving.
Fall Mason Jar Salad with Maple Balsamic Dressing
For the Maple Balsamic Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vingear
- 3 tablespoons pure maple syrup
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- Salt and pepper
- To roast the butternut squash, preheat the oven to 400 degrees F. In a large bowl, toss the butternut squash and olive oil. Season with salt and pepper. Arrange squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned. Remove from oven and cool slightly.
- To make the maple balsamic dressing, in a small bowl whisk the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic. Season with salt and pepper, to taste.
- To make the salads, divide the dressing, butternut squash, apple, cranberries, quinoa, pepitas, and salad mix between 4 medium-sized mason jars, layering in that order. Cover the jars and place in refrigerator until ready to serve. When ready to serve, pour ingredients from jar into bowl, mix to blend and enjoy! The jars will keep for 2-3 days.**
This post is sponsored by organicgirl. As always, all opinions are my own.