5.0 from 24 votes
Fall Mason Jar Salad with Maple Cider Vinaigrette
STARCH | Gluten-free, Dairy-free, Egg-free, Nut-Free, VeganThis hearty salad is makes a great packed lunch or make-ahead meal. Featuring roasted butternut squash, protein-rich white beans, quinoa, and crunchy cabbage with a Maple Cider Vinaigrette.
Prep Time
45 mins
Total Time
45 mins
Servings: 3 -4 servings
Calories: 523 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
- 2 pounds butternut squash peeled, seeds removed, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 cup quinoa
- 2 cups water
- 1/2 head cabbage (or 3 cups shredded)
- 1/2 red onion , diced
- 1.5 cups cooked white beans (or a 15 oz. can, rinsed and drained)
- 5-6 cups mixed greens
Maple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1 tablespoon Dijon or whole grain mustard
- 2 tablespoons maple syrup
- 1/4 teaspoon fine sea salt
- freshly ground black pepper
Instructions
- 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. (I actually cook the quinoa in the Instant Pot using this method, so it's as easy as possible.)
- 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. (I had a bit of leftover quinoa and diced red onion, which I'll use for a stir fry.) 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!
Cup of Yum
Nutrition Information
Calories
523kcal
(26%)
Carbohydrates
61g
(20%)
Protein
12g
(24%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Sodium
485mg
(20%)
Potassium
1471mg
(42%)
Fiber
13g
(52%)
Sugar
20g
(40%)
Vitamin A
25015IU
(500%)
Vitamin C
120.5mg
(134%)
Calcium
227mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3-4 servings
Amount Per Serving
Calories 523
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 12g | 24% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Sodium | 485mg | 20% |
| Potassium | 1471mg | 31% |
| Fiber | 13g | 52% |
| Sugar | 20g | 40% |
| Vitamin A | 25015IU | 500% |
| Vitamin C | 120.5mg | 134% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.