Butternut Squash and Quinoa Mason Jar Salad

Adapted from Green Evi - A healthy, light, and flavourful butternut squash and quinoa mason jar salad with arugula and pine nuts.  It’s filling and satisfying and just a little vegan salad heaven.

INGREDIENTS:

• 1/2 small butternut squash
• 2/3 cup of cooked quinoa (or about 1/4 cup of dry quinoa)
• 6–8 cherry tomatoes, halved
• 2 cups of arugula
• 1 purple onion, thinly sliced
• handful of pine nuts
• 1 tbsp tahini
• 2 tbsp olive oil
• 2 limes, juice
• 1 tsp garlic powder
• salt, pepper

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​INSTRUCTIONS:

1. Peel butternut squash and cut into bite-sized pieces. Arrange on a baking sheet in a single layer, season with garlic powder, salt and pepper. Bake for 20-25 minutes at 200°C/400°F, until squash is tender and lightly browned. Let them cool a bit.
2. Meanwhile mix together tahini, olive oil, lime juice and pepper for the dressing.
3. Assemble salads in 2 mason jars. Add dressing first, then butternut squash cubes, quinoa, tomatoes, onions, pine nuts and arugula on top. Enjoy!

Check out Green Evi for more recipes

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