Butternut Squash and Quinoa Fall Harvest Mason Jar Salad

• Vegetarian
• Gluten free

• Produce

  • 3 Beets, large
  • 1 Butternut squash, small
  • 1 Half of a lemon
  • 1 Large or 2 small honeycrisp apples
  • 1 Shallot
  • 4 cups Spinach

• Condiments

  • 1 Apple cider vinaigrette
  • 1 tbsp Dijon mustard
  • 1 1/2 tbsp Honey

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Apple cider vinegar
  • 7 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Pecans, lightly toasted

• Dairy

  • 1/4 cup Parmesan cheese shavings

Found on fitlivingblog.com

Ingredients

• 1 small butternut squash, peeled and cubed
• 3 large beets, peeled and cubed
• 2 Tablespoons olive oil
• salt and pepper
• 1 large or 2 small honeycrisp apples, thinly sliced
• 1 cup cooked quinoa
• 1/3 cup pecans, lightly toasted
• 1/4 cup parmesan cheese shavings (optional)
• 4 cups spinach
• Apple Cider Vinaigrette
• 1 shallot, minced
• 1/3 cup olive oil
• 1/3 cup apple cider vinegar
• 1 Tablespoon Dijon mustard
• 1 1/2 Tablespoon honey
• Half of a lemon, juiced
• salt and pepper, to taste

Directions

• Preheat oven to 425 degrees.
• Peel and dice butternut squash and beets into 1/2 cubes. Toss with olive oil, salt and pepper until the vegetables are well coated. Spread the vegetables into a thin layer on a parchment-lined baking sheet and bake for 15-20 minutes, or until vegetables are fork tender. Set the vegetables aside and let cool for 10 minutes.
• For the vinaigrette, mince or grate the shallot into a small bowl. Add the vinegar, mustard, honey, lemon juice, salt and pepper and whisk to combine. Drizzle in the olive oil while continuously whisking until smooth and creamy.
• To assemble, add 2 Tablespoons of vinaigrette to the bottom of the mason jar. Next layer from bottom to top: apple slices, butternut squash and beets, quinoa, walnuts, parmesan cheese and spinach.
• Screw the lid on and store in the refrigerator for up to 4-5 days.