Fall Mason Jar Salad
We get it—packing a healthy lunch for work can seem like a daunting task. But with this mason jar salad, all you have to do is layer the ingredients in your jar, store the dressing in a separate container, and shake up when you’re ready to eat.
The dressing is made with four ingredients and is great to make in a batch and save for other salads during the week. It pairs exceptionally well with our Thai Beef Salad, or a Cucumber Tomato Salad.
Salads are made to be customizable. If you don’t like apples, swap for pears. Instead of using baby spinach, try arugula, or throw in any of your favorite nuts to add more flavor.
TIP: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Details
- Recipe by: Jess Case
- Serves: 2
- Meal: Anytime
- Serves: 2
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
Ingredients
1 tbsp olive oil
1 small butternut squash, cubed
1/2 cups pecans
1/4 cups pumpkin seeds (AIP - omit)
2 small chicken breasts, cooked and cubed
1 apple, chopped
2 cups baby spinach
1 cups shredded Brussels sprouts
1/2 cups unsweetened dried cranberries
1/4 cups olive oil
2 tbsp balsamic vinegar
1/2 lemon, juiced
1/4 tsp black pepper (AIP - omit)
Directions
Preheat the oven to 425°F. Roast the cubed butternut squash on a baking sheet with 1 tablespoon of olive oil until golden brown, 30 minutes.
Heat a small cast iron pan on medium heat. Toast pecans and pumpkin seeds for 5 minutes. Remove to a cutting board and roughly chop.
For the dressing, whisk olive oil, balsamic vinegar, lemon juice, and black pepper. Pour between two small, lidded cups and leave aside.
In two large, wide-mouth mason jars, layer the ingredients. Start with the squash, chicken, and apple. Add spinach and Brussels sprouts next, then top with pecans, pumpkin seeds, and dried cranberries.
When ready to eat, pour in dressing, reseal the mason jar, and shake until thoroughly combined.
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