This cherry butternut squash kale salad is super simple, flavorful and makes the perfect lunch on the go.
At this point, salad in a mason jar isn’t exactly revolutionary. In fact, as I sit here in 2016, sharing a mason jar recipe feels very 2013. Although I am silently judging myself, these days I will do just about anything for the sake of making healthy food convenient.
For awhile there, I was not on my game when it came to prepping food at home. I was eating out all the time, constantly buying my lunch, and had generally lost my food prep mojo. Then a few months back I set a goal to really dial it back in and get my butt back in the kitchen to save myself some precious dollars, and to help myself avoid junk.
I know I can’t be the only person who has ever been in an “I don’t want to cook and I just want to buy all-prepared-everything” funk. At some point, we have all felt this way. Don’t lie to me, sister.
This recipe was inspired by a care package I recently received from my friends at Whole Foods Market, featuring the recipe for their Cherry Pecan Grain Salad. The recipe looked amazing. I made a few tweaks to suit my tastes, and to use ingredients I already had on hand – swapping the arugula for kale, the barley for butternut squash, and the blue cheese for goat cheese. For the past week, I have been eating this salad on repeat. It is so simple, yet so delicious. It takes literally no time to prep and is perfect to throw in your bag for lunch before running out the door.
- 2 Cups of Cubed Butternut Squash, Cooked and Cooled (I baked mine in a bit of oil at 375 for about 30 minutes)
- 2 Cups of Finely Chopped Kale
- ¼ Cup Dried Cherries
- ¼ Cup Roughly Chopped Toasted Pecans
- 2 Tablespoons Crumbled Goat Cheese
- 3 Tablespoons Apple Cider Vinegar
- ½ Tablespoon Algae Oil or Extra Virgin Olive Oil
- 1 Teaspoon Honey
- In a medium bowl, whisk together the apple cider vinegar, oil and honey until well combined.
- Add the kale, and massage the kale with the dressing until coated. Divide the kale and dressing evenly among two jars.
- Layer butternut squash and remaining ingredients in the jars with the kale. Secure with an airtight lid and refrigerate until ready to serve (up to three days).
Looking for more squash recipes? You’ll love these!
Butternut Squash, Kale and Goat Cheese Pizza
Mozzarella Stuffed Meatballs with Spaghetti Squash
Spaghetti Squash Lasagna Bowls
Your Turn:
- What are your favorite on the go lunch options?
i am seriously all about butternut squash anything right now. it’s such a pain to peel, but totally worth it in the end. and hey, i am literally just about to buy a flat of mason jars for food storage at home. 2013, come at me!!
Ugh I know. I basically always lose a finger anytime I try to cut a squash. Worth it tho!
Love how simple and delicious this salad looks. We’ll definitely be making this. Thanks for sharing this recipe!
Thank you! I hope you love it!
Oh hey HARVEST TWINSIES!! Lol <3 But really this salad looks bomb. Pretty much all of my favorite things 😀
Hey hey hey! Your bowl looks INCREDIBLE
Yummm! I think this recipe needs to go into my weekend meal prep plan.
This recipe is so perfect for meal prep! I hope you love it <3
This looks absolutely amazing! I always need to remind myself to eat more veggies and this recipe is totally perfect. Usually for lunch on the go I’m all about a salad, some chicken and Mary’s Crackers (oh and avocado, but that’s pretty much a given for me haha).
Thank you Aya! And your typical lunch sounds amazing. Mary’s crackers are basically crack.
The fact that you can just throw these all in the jar… I think this should go on for as long as the world goes on. 🙂 It’s a delicious combo you have there Les. 🙂
It couldn’t get any easier 🙂