We can't get enough of mason jar salads, can you? Once you've mastered the basic mason jar salad assembly, it's time to start experimenting with various ingredients. This particular salad takes all the wondrous Autumn basics like roasted butternut squash and brussels sprouts along with steamed kale, fresh pomegranate seeds, and soy-sauce-seasoned pumpkin seeds to create a seasonal staple you'll want to make throughout the New Year.
Since there is oil in the butternut squash and brussels sprouts, I didn't use any in the dressing. However, feel free to adjust the dressing and oil content to your liking.
The salad is vegan, but feel free to add in a protein of your choice to make it more substantial.
- 1 500 mL wide-mouth mason jar
1 tablespoon balsamic vinaigrette (2 teaspoons balsamic vinegar, 1 teaspoon Dijon mustard, and salt to taste)
150 grams roasted butternut squash, cooled
75 grams roasted brussels sprouts, cooled
40 grams steamed kale
2 tablespoons pomegranate seeds
1 tablespoon soy-sauced pumpkin seeds, cooled
Salt and pepper, to taste
- In a mason jar, layer vinaigrette, butternut squash, brussels sprouts, kale, pomegranate seeds, and pumpkin seeds. Close lid securely, and store in the fridge until you are ready to serve. Toss in a large bowl, and adjust with salt and pepper, to taste.
- Main Dishes
- 1 salad