Fall Mason Jar Salad with Maple Balsamic Dressing
Yield: 4 servings
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!
For the Maple Balsamic Dressing
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.**
*I use a firm tart apple like Granny Smith.
**If you will not be eating the salad within one day, I recommend reserving the dressing on the side and adding just prior to serving.
Nutritional information provided per serving. This information is a guide. Please consult a nutritionist or doctor for the most accurate information.
Calories: 449.7kcal, Carbohydrates: 60.7g, Protein: 6.3g, Fat: 22.2g, Cholesterol: 0mg, Sodium: 216.6mg, Potassium: 490.2mg, Fiber: 8.1g, Sugar: 33.4g
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