There are so many ways to make salads in a jar, depending on the seasonal veggies (or fruits) available. Today's recipe takes advantage of fall veggies to create a make-ahead harvest salad in a jar that's rich in nutrients and full of flavor.
Preheat the oven to 425F.
Combine the dressing ingredients in a bowl or mason jar. Set aside.
On a parchment-lined sheet pan, combine the beets and butternut squash. Drizzle with olive oil and sprinkle with salt (a few good pinches). Roast for 25-30 minutes or until tender.
While the veggies are in the oven, cook the quinoa according to the directions on the package.
Squeeze the juice from half of a lemon over the apples. Toss to combine.
Crumble the goat cheese using a fork.
Allow the quinoa and veggies to cool before the next step.
Evenly add the ingredients among 4 16-ounce mason jars in the following order: salad dressing, apples, roasted veggies, quinoa, goat cheese, and finally arugula. Top with a lid. Store in the fridge for up to 5 days.
Note: You'll most likely have salad dressing leftover. Use this dressing within 2 weeks, store in the fridge.
To serve: Dump the salad into a bowl or eat the salad directly from the jar (shake well to combine the ingredients).
I encourage you to take today's fall salad in a jar recipe and make it your own. Use different seasonal veggies, use a different leafy green, use your favorite vinaigrette dressing (make your own using my master recipe), add beans (chickpeas would be lovely) or shredded chicken, or use a different grain (like barely or millet). Take the concept of today's recipe and put your own spin on it each time you make this fall salad.
Recipe by Live Simply | https://livesimply.me/fall-salad-in-a-jar/