SALADS

Butternut Squash, Asparagus and Quinoa Salad Jars with (Just a Little) Spicy Tahini Dressing

Butternut Squash, Asparagus and Quinoa Salad Jars with (Just a Little) Spicy Tahini Dressing 

Butternut Squash, Asparagus and Quinoa Salad Jars with (Just a Little) Spicy Tahini Dressing 

Servings

2

servings

In case you haven’t noticed, I adore salad jars! They are such a great way to prep salad ahead of time while keeping ingredients fresh and crisp. Here’s a step-by-step guide on how to make them:

WHAT YOU’LL NEED:
– Mason jars (quart-size works best for leafy salads, and pint size works best for grain salads)
– Salad dressing
– Uniformly cut ingredients

LAYERING ORDER FOR A PERFECT SALAD JAR:
– Dressing Start with 2-3 tablespoons of dressing at the bottom.
– Hard Vegetables or Beans (to act as a barrier between the dressing and the softer ingredients) Carrots, fennel, celery or beans are my favorites
– Softer Veggies such as cucumbers, tomatoes etc. 
– Grains & Proteins such as quinoa, chicken, or hard-boiled eggs.
– Cheese & Nuts such as Feta, shredded cheese, almonds, walnuts, or sunflower seeds.
– Leafy Greens  such as Spinach, arugula, romaine, or kale (keep them on top to stay crisp).

ADDITIONAL TIPS:
– Leave a little room at the top for shaking.
– Store upright in the fridge for up to 5 days.
– Shake right before eating then pour into a bowl.


While choosing a favorite salad is like choosing a favorite child, these Butternut Squash, Asparagus and Quinoa Salad Jars with (Just a Little) Spicy Tahini Dressing are definitely in my top ten! Follow the recipe below, or riff on it yourself using the above guide and I am certain you will be as obsessed with salad jars as I am!

Ingredients: Makes 2 (16 oz.) jars

  • 1 lb (453 g) butternut squash 

  • 1 tbsp (15 ml) grapeseed (or your preferred neutral oil)

  • 2 tbsp + ¼ tsp (18 g) kosher salt, divided

  • Freshly ground black pepper

  • ½ lb (228 g) asparagus, woody ends trimmed

  • 2/3 cup (110 g) chickpeas, drained and rinsed

  • 1 cup (200 g) cooked quinoa, room temperature or colder

  • 2 oz (53 g) feta cheese (preferably sheep’s milk), crumbled

  • 2 tbsp (18 g) sunflower seeds

  • (Just a Little) Spicy Tahini Dressing (makes ¾ cup [180 ml])

  • 3 tbsp (45 ml) fresh lemon juice (from about 1 large lemon)

  • ½ tsp honey

  • ¼ cup (60 g) tahini

  • 2-5 tbsp cold water

  • 1 tbsp (22.5 ml) extra virgin olive oil

  • ¼ tsp ground cumin

  • ¼ tsp ground chipotle powder

  • ¼ tsp granulated garlic

  • Kosher salt

  • Freshly ground black pepper

Directions

  • Start by making the (Just a Little) Spicy Tahini Dressing. In a medium-sized bowl, whisk together the lemon juice, honey and tahini. Add cold water, 1 tablespoon (15 ml) at a time, until the dressing is drizzling consistency (because brands of tahini vary in thickness, you might need more water, or not need any at all). Whisk in the olive oil, cumin, chipotle powder, and garlic. Season to taste with kosher salt. You can store it in the refrigerator for up to 1 week.
  • Preheat the oven to 400°F (180°C) and adjust a rack to the middle position. Use a vegetable peeler to peel the outer skin from the squash, then scoop out the seeds with a spoon, and cut the squash into a ½-inch (1.3-cm) dice. Rub the squash pieces with the grapeseed oil and season with a ¼ teaspoon of kosher salt and a few cranks of black pepper. Roast the squash pieces until soft and starting to brown, about 25 minutes. Allow to cool to room temperature. 
     
    In a large pot, bring 3 quarts (2.8 L) of water and 2 tablespoons (17 g) of kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Add the asparagus to the boiling water and cook for 45 to 60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the asparagus from the boiling water and plunge into the ice bath. 
  • Remove the asparagus from the ice water and place on a large plate lined with paper towels. Lightly dab the asparagus dry (they don’t need to be bone dry; we just don’t want tons of moisture clinging to them), then cut into ½-inch (1.3-cm) pieces.
     
    Pour 3 tbsp (45 ml) of dressing into the bottom of each jar, then divide the ingredients between the two jars, layering in the following order: chickpeas, asparagus, quinoa, butternut squash, feta cheese, and sunflower seeds. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving.