FALL HARVEST SALAD 🍁 embrace the fall with this maple vinaigrette topped salad! You can meal prep it in a wide mouth quart mason jar, and it will stay fresh for up to 3 days. It’s the perfect grab-and-go meal that has a burst of flavors!
Fall harvest salad with a maple vinaigrette (Servings= 4 jars)
~3 cups cooked quinoa
~1 pound peeled butternut squash, 1-inch cubes
~2 tbsp extra virgin olive oil
~pinch of salt and pepper, to taste
~4 cups baby spinach
~1/2 cup pecans chopped
~1/2 cup dried cherries
~sprinkle of crumbled feta cheese (optional)
Maple Vinaigrette Ingredients:
~1 clove garlic, minced
~1/2 tbsp Dijon mustard
~3 tbsp raw apple cider vinegar
~1 1/2 tbsp maple syrup
~3 tbsp extra virgin olive oil
~1/8 tsp salt
~pinch of black pepper
1. Cook raw quinoa according to directions on package.
2. Preheat oven to 400 degrees F. Cut up and peel butternut squash and add them to a pan with olive oil, salt, and pepper. Toss them and put them in the oven for 20 minutes or until slightly browned. Turn squash at 10 minutes.
3. Combine maple vinaigrette ingredients into a jar and mix well
4. Split up the vinaigrette into 4 quart sized ball jars @ballcanning
5. To layer your salad you want to do it in this order to keep the spinach from getting soggy: Vinaigrette, quinoa, butternut squash, spinach, pecans, dried cherries, and feta
6. Dump salad out into a bowl and enjoy!