Fall Mason Jar Salad

fall mason jar salad

A simple and convenient salad in a jar combining classic fall ingredients like butternut squash and honeycrisp apples.




1. Preheat oven to 400 degrees.

2. Peel and chop squash, toss in olive oil, salt and pepper then roast for 20 minutes or until tender. Meanwhile toast the almonds, chop the apple, and make the dressing (if using homemade).

3. Equally divide all ingredients between the four jars in the order they are listed.

4. Screw on lids tightly and store in the refrigerator for up to 5 days.


5. When ready to eat, remove lid and pull out ingredients with a fork onto plate/bowl.