2 cups cooked and cooled red quinoa (or regular quinoa)
2 cups roasted butternut squash (toss peeled, diced squash with olive oil and roast for 30 min at 425. cool completely)
1 cup dried cranberries
½ cup crumbled gorgonzola cheese
¼ cup shelled pumpkin seeds (pepitas), toasted and salted
5 oz baby spinach, rinsed and dried
1.4 oz balsalmic vinaigrette
2 oz extra virgin olive oil
1 teaspoon honey
Salt + pepper to taste
Layer salad ingredients in jar, starting with the quinoa, then butternut squash and so on. Make sure each ingredient completely covers the previous ingredient and pay close attention to the edges to ensure each ingredient is visible through the jar.
Lightly pack the spinach on top of the other ingredients and seal the jar with lid.
Combine dressing ingredients in Shake n’ Pour Dressing Mixer and shake until evenly combined.
When ready to serve, drizzle dressing over salad, seal jar with lid and shake until the salad ingredients are evenly distributed. Remove lid and serve.