Autumn Salad “In a Jar” Recipe

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup roasted butternut squash
• 1/2 cup chopped kale
• 1/2 cup chopped apple
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tbsp balsamic vinaigrette

Instructions:

1. Start by roasting butternut squash in the oven at 375°F/190°C for 25-30 minutes or until golden and tender.
2. Cook quinoa according to package instructions and let it cool.
3. To assemble the salad, start with a clean mason jar and add the balsamic vinaigrette to the bottom.
4. Add cooked quinoa as the first layer, followed by chopped kale, roasted butternut squash, chopped apple, dried cranberries, and lastly, chopped walnuts.
5. Seal the jar tightly and store in the refrigerator for up to 3 days.
6. When ready to eat, simply shake the jar to mix the ingredients and enjoy!

Verdict and Serving Suggestions:

This Autumn Salad “In a Jar” recipe is healthy, delicious and perfect for on-the-go lunches! The layers of ingredients create a beautiful presentation and all the flavors work really well together. You can add a grilled chicken breast or a boiled egg on top for some extra protein. Serve with a slice of bread or crackers and enjoy!