The Ultimate Fall Mason Jar Salad
From Anna Monette Roberts, POPSUGAR Food
Notes
Since there is oil in the butternut squash and brussels sprouts, I didn't use any in the dressing. However, feel free to adjust the dressing and oil content to your liking.
The salad is vegan, but feel free to add in a protein of your choice to make it more substantial.
Ingredients
- 1 16-ounce wide-mouth mason jar [1]
1 tablespoon balsamic vinaigrette (2 teaspoons balsamic vinegar, 1 teaspoon Dijon mustard, and salt to taste)
3/4 cup roasted butternut squash [2], cooled
3/4 cup roasted brussels sprouts [3], cooled
1/3 cup steamed kale [4]
2 tablespoons pomegranate seeds [5]
1 tablespoon soy-sauced pepitas [6], cooled
Salt and pepper, to taste
Directions
- In a mason jar, layer vinaigrette, butternut squash, brussels sprouts, kale, pomegranate seeds, and pepitas. Close lid securely, and store in the fridge until you are ready to serve. Toss in a large bowl, and adjust with salt and pepper, to taste.
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American
- Yield
- 1 salad