Harvest Squash & Quinoa Salad

Greet fall with this hearty salad layered in a Mason jar for easy transporting. 
For extra flavor and vibrant color, we’ve simmered the quinoa with beets.

Prep Time
30 min
Cook Time
40 min
70 min


  • 1 small butternut squash 
(about 1 lb) peeled, seeded and 
cut into 1/2-inch cubes
  • 1/4 tsp each sea salt, ground black pepper and ground cinnamon
  • 1 beet, peeled and shredded
  • 1/2 cup quinoa, rinsed
  • 6 tbsp balsamic vinegar
  • 1/4 cup whole-grain mustard
  • 2 tbsp pure maple syrup
  • 1/4 cup chopped unsalted walnuts
  • 1 1/2 cups pomegranate arils
  • 2 oz crumbled goat cheese
  • 6 cups packed chopped kale


  • 4 1-qt jars


  1. Preheat oven to 400ºF. Arrange squash on a large rimmed baking sheet. Mist with cooking spray, sprinkle with salt, pepper and cinnamon; toss to coat. Roast for 40 to 45 minutes, turning halfway, until tender. Cool to room temperature.
  2. Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beet and quinoa. Cover, reduce heat to a simmer and cook for 15 minutes, until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, before fluffing with a fork. Cool to room temperature.
  3. Prepare dressing: In a small bowl, whisk together vinegar, mustard and maple syrup. Divide evenly among jars, about 3 tbsp per jar. Divide squash, quinoa mixture, walnuts, pomegranate arils, cheese and kale among jars. Cover jars and refrigerate until ready to serve, up to 5 days. When ready to serve, shake in jar to distribute dressing or transfer to a bowl and toss.

Nutrition Information

  • Serving Size 1 jar
  • Calories 304
  • Carbohydrate Content 46.5 g
  • Cholesterol Content 7 mg
  • Fat Content 10 g
  • Fiber Content 7 g
  • Protein Content 10 g
  • Saturated Fat Content 3 g
  • Sodium Content 410 mg
  • Sugar Content 17 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4.5 g