Ingredients

The following ingredients have 4 Servings
  • 2 cups butternut squash (cubed and roasted)
  • 1 cup quinoa (cooked)
  • 1 cup chickpeas (canned (drained and rinsed))
  • 1/4 cup pomegranate seeds
  • 2 cups kale (cut into ribbons)
  • 4 tbsp raw almonds (sliced)
  • 4 tbsp Herb Vinaigrette ((recipe follows))
  • 2/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tbsp dried Italian herbs
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

Instruction

  • Have two quart size canning jars ready. Before assembling jars, place kale in a bowl or strainer. Gently squeeze or massage the kale to soften it.
  • Layer in jars in this order starting from the bottom and working up:-1 cup butternut squash-½ cup cooked chickpeas-½ cup cooked quinoa-2 tablespoons pomegranate seeds-1 cup kale ribbons-2 tablespoons sliced almonds
  • Mix ingredients for vinaigrette together in a small bowl.
  • To serve, add the dressing to the jar, close the lid tightly, and gently turn the jar over to coat the ingredients with the dressing. Open and eat.