Autumn Mason Jar Salad with Butternut Squash & Quinoa

A Closer Look at Key Ingredients

Butternut Squash: Its natural sweetness intensifies during roasting, creating a caramelized exterior that contrasts beautifully with the tangy vinaigrette. Look for squash that feels heavy for its size with firm, unblemished skin. You can substitute with cubed sweet potato or delicata squash. Quinoa: This tiny seed adds a nutty flavor and a protein boost. Always rinse it thoroughly before cooking to remove the bitter saponins. If you’re out of quinoa, try farro or couscous—just adjust the cooking time. Kale: Curly kale holds up exceptionally well in a jar without wilting. For a milder taste, use baby kale or lacinato (Tuscan) kale. Remove the tough stems before layering.

Tools You’ll Need

Besides basic kitchen tools, you’ll need a few specific items: a baking sheet lined with parchment paper for roasting the squash, a fine-mesh sieve to rinse the quinoa, a medium pot with a tight-fitting lid for cooking it, and two or three wide-mouth mason jars (16-ounce size works well) with tight-fitting lids for layering and storing. A small bowl and whisk are handy for making the vinaigrette.

Expert Tips for Layering and Freshness

The key to a successful mason jar salad is the order of layers. Since the dressing sits at the bottom, it won’t make the kale soggy if you place the heartier ingredients—like butternut squash and chickpeas—directly on top. The kale stays crisp on the upper layer until you’re ready to shake it all together. For the quinoa, make sure it’s completely cooled before adding it to the jar; warm quinoa can steam the other ingredients and cause them to wilt. When roasting the butternut squash, spread the pieces in a single layer and don’t overcrowd the pan—this ensures even caramelization rather than steaming. Finally, give the vinaigrette a good whisk just before adding it to the jar to re-emulsify the oil and vinegar.

Easy Variations to Change It Up

Make it vegan by swapping the honey in the vinaigrette for maple syrup or agave nectar. For a lower-carb option, replace the quinoa with extra chopped kale or roasted cauliflower florets. If you prefer a different protein, try adding ½ cup of cooked shredded chicken or crumbled tempeh instead of chickpeas. To add a smoky warmth, toss the butternut squash with a pinch of smoked paprika before roasting.

Serving Ideas for Your Mason Jar Salad

This salad is a complete meal on its own, but you can easily dress it up. Sprinkle extra pomegranate seeds and a few crumbles of goat cheese or feta on top for a tangy contrast. For a heartier lunch, serve it alongside a bowl of roasted butternut squash soup or a simple grilled chicken breast. The sweet-tart vinaigrette also pairs beautifully with a side of crusty whole-grain bread to soak up any extra dressing.

How to Store Your Mason Jar Salad

Store the assembled jars (without the dressing) in the refrigerator for up to 4 days. Keep the vinaigrette in a separate small container or in a sealed jar and add it only when you’re ready to eat. The kale will stay crisp, and the quinoa and squash will hold their texture. If you’ve already added the dressing, the salad is best eaten within 24 hours, as the kale will begin to soften.

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Autumn Mason Jar Salad with Butternut Squash & Quinoa

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Lunch

Calories: 590

Ingredients

  

• 2 cup butternut squash cubed
• 2 tsp coconut oil, unrefined
• 0.5 cup quinoa uncooked
• 0.5 cup chickpeas canned, drained and rinsed
• 0.25 cup pomegranate seeds
• 2 cup kale cut into ribbons
• 4 tbsp raw almonds sliced

Herb Vinaigrette

• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp dried Italian herbs
• 1 tsp raw honey
• 1 tsp Dijon mustard
• 0.25 tsp garlic powder
• 0.25 tsp sea salt, unrefined
• 0.125 tsp black pepper, ground

Equipment

• baking sheet
• parchment paper
• small bowl
• fine-mesh sieve
• medium pot
• jars with tight-fitting lids

Instructions

 

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. In a small bowl, toss the butternut squash with the oil, then spread the pieces on the prepared baking sheet. Bake for 20 minutes, or until soft and lightly browned. Let cool completely.
3. Meanwhile, prepare the quinoa. Place the quinoa in a fine-mesh sieve and rinse well with cool water to remove the bitter saponins. Drain well. In a medium pot, combine the quinoa and stock. Bring to a boil, reduce the heat to low, and cover the pot. Cook for 15 minutes, or until the quinoa is cooked through. Let stand for 20 minutes, or until cooled completely.
4. Layer the ingredients into jars with tight-fitting lids, starting at the bottom and working up in this order: ½ cup butternut squash, ½ cup drained chickpeas, ½ cup quinoa, 1 cup kale, 2 tablespoons pomegranate seeds, 2 tablespoons sliced almonds. Close the lids tightly.
5. Mix ingredients for vinaigrette together in a small bowl.
6. To serve, add the dressing to the jar, close the lid tightly, and gently turn the jar over to coat the ingredients with the dressing. Open and eat.