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Red Quinoa + Butternut Squash Barrel Salad

Healthy lunch, simple snack, or a crowd-pleasing side dish, jar salads do it all! The world is full of flavorful fall salad possibilities, especially when butternut squash is involved.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Keyword: Food storage, Healthy, On-the-go, Salads, Tips and techniques, Vegetarian
Skill: intermediate
Servings: 6

Ingredients

  • 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 cups dried cranberries
  • .5 cups crumbled gorgonzola cheese
  • .25 cups shelled pumpkin seeds (pepitas), toasted and salted
  • 5 oz baby spinach, rinsed and dried

Instructions

  • 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.