What ingredients are in the dressing for this mason jar salad?

The dressing is a simple mix of tahini, olive oil, lime juice, and pepper, which is added to the bottom of the mason jar first.

What is the best way to layer the ingredients in the mason jar?

For optimal freshness, start with the dressing, then add the roasted butternut squash, quinoa, tomatoes, onions, pine nuts, and finally, the arugula on top.

Can I make this Butternut Squash and Quinoa Mason Jar Salad ahead of time?

Yes, assembling the salad in mason jars as directed helps keep the ingredients fresh. Store them in the refrigerator for up to 3-4 days, shaking well before serving.

Are there any substitutions I can make for the quinoa or pine nuts?

While the recipe calls for quinoa, you could try cooked couscous or millet. For pine nuts, sunflower seeds or chopped walnuts would offer a similar crunch.

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Butternut Squash and Quinoa Mason Jar Salad
[Vegan]

EO By: Evi Oravecz

Author Bio

I am Evi, a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. I... Read More

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Butternut Squash Quinoa Mason Jar Salad: roasted squash, quinoa, tomatoes, onion, pine nuts, arugula, and tahini-lime dressing.

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Butternut Squash and Quinoa Mason Jar Salad [Vegan]

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Dairy Free

Roasted butternut squash, nutty red quinoa, greens, and more – this salad looks amazing served in a mason jar! This is a great recipe to make ahead of time, or to take along to work. It’s not one of those plain and boring salads — it’s exciting, vibrant, and fresh!

Ingredients You Need for Butternut Squash and Quinoa Mason Jar Salad [Vegan]

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
A handful of pine nuts
1 tablespoon tahini
2 tablespoons olive oil
Juice of 2 limes
1 teaspoon garlic powder
Salt and pepper, to taste

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How to Prepare Butternut Squash and Quinoa Mason Jar Salad [Vegan]

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 400°F, until squash is tender and lightly browned. Let them cool a bit.
Meanwhile, mix together tahini, olive oil, lime juice, and pepper for the dressing.
Assemble salads in 2 mason jars. Add dressing first, then butternut squash cubes, quinoa, tomatoes, onions, pine nuts, and arugula. Shake them up, then serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.