Salads always seem to taste better when they are made by someone else, right? Well, why not take matters into your own hands and build your own nutrient-dense, flavorful, and protein packed salad for this week's meal prep? These roasted vegetable and chicken mason jar salads features roasted brussels sprouts, shallots, and butternut squash, seasoned with thyme and oregano. Layered with rotisserie chicken breast, mixed greens and tangy goat cheese, this salad is quite literally layered with flavor. The homemade dressing is the icing on the cake: a creamy dressing made with maple syrup, honey mustard and apple cider vinegar with a yogurt base. Prep these for lunch this week and you won't regret having this filling and healthy lunch on hand!
Course lunch, Main Course
Keyword mason jar salad, roasted vegetables
Prep Time 20minutes
Cook Time 45minutes
4 32-ounce mason jars
4cupsbutternut squashcubed, 1 large butternut squash
4cupsbrussels sproutshalved, about 1 lb
fresh cracked pepper
2cooked chicken breastsI used rotisserie chicken breasts
8cupsmixed greensI used a 5 ounce package of mixed greens
1/2cupplain non-fat Greek yogurt
2tbspapple cider vinegar
fresh cracked pepper
Preheat the oven to 400F.
Peel and cube the butternut squash.
Trim the ends off the brussels sprouts and slice them in half.
Slice the shallots.
Spray a large sheet pan with olive oil spray.
Arrange the cut vegetables on the sheet pan.
Add more olive oil spray on top of the vegetables.
Season with the thyme, oregano, salt and pepper. Toss to coat.
Roast the vegetables for 20 minutes, then remove the shallots and brussels sprouts from the sheet pan and set aside.
Return the sheet pan with the butternut squash to the oven, and roast for another 20-25 minutes or until fork tender.
Allow the vegetables to cool.
Add 1.5 cups of cooked vegetables to each mason jar.
Chop the chicken breast into cubes and add it on top of the vegetables.
Top with the mixed greens (pack them in).
Add 1/2 ounce of goat cheese on top of the greens in each jar.