Here are two big reasons to try a mason jar salad today:  Easy and Delicious.  Actually, there are three reasons, they are healthy too!  We made this one in our cooking class last week, try it today!

Smoky Butternut Squash, Kale, Black Beans and Quinoa Layered Salad in a jar

Serves 4

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 clove garlic, minced
• 1/4 cup freshly squeezed lemon or lime juice
• 3 tablespoons vegetable broth
• 1 teaspoon chia seeds or ground flaxseed
• 1 teaspoon ancho chile powder (or other pure chile powder, not a blend)
• 1/2 teaspoon cumin + a pinch
• 1/4 teaspoon chipotle chile powder, or to taste + a pinch
• 1/2 teaspoon sea salt, or to taste
• 1 small butternut squash, spiral cut into spaghetti-sized noodles
• 4 – 6 cups chopped kale leaves (about 4-5 ounces)
• 1 15-ounce can black beans, rinsed and drained
• 1/2 jicama, spiral cut into spaghetti-sized noodles
• 1/2 red bell pepper, chopped
• 1/2 orange or yellow bell pepper, chopped
• 6 ounces smoked salmon
• 4 tablespoons goat cheese, divided
• 1 avocado, sliced or cubed (optional)
• additional lemon or lime wedges

Preheat oven to 450°F. Toss the butternut squash noodles in olive oil and a pinch each of cumin, chile powder, salt and pepper. Taste, and adjust seasonings. Spread onto baking sheet(s) so that they are in a single layer. Roast 15-20 minutes or until soft and browned.

Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

While the quinoa is cooking, make the dressing in a small bowl or measuring cup: whisk together the lemon juice, 3 tablespoons broth, chia/flax seeds, garlic, chile powders, cumin, and salt. Allow to stand until the chia seeds start to thicken the dressing.

Place the kale in a large serving bowl. Add half of the dressing and massage it into the kale using a wringing motion until the kale is very tender. Two minutes of massaging should do it, but the longer, the better.

Divide the rest of the dressing into the bottom of 4 quart jars with lids.

After the dressing layer, add the ingredients in the following order:

• Kale
• Jícama
• Bell Peppers
• Butternut Squash
• Black Beans
• Smoked Salmon
• Goat Cheese
• Lime or Lemon Wedges

When serving, remove the lemon or lime wedges. Replace lid and shake to distribute dressing. Pour into a bowl. Squeeze wedges over salad, to taste.

Enjoy and share with a friend!