Nothing screams fall flavors more than the components of these Autumn Harvest Mason Jar Salads: roasted butternut squash, dried cranberries, walnuts, goat cheese, fresh apples, and grilled chicken mixed together to create a flavor and textural sensation. And to make the salad even better...it is in a mason jar! This salad is so filling, easy to make, and is filled with gorgeous colors and flavors.
Course dinner, lunch, Salad
Keyword autumn, butternut squash, mason jar salad
Prep Time 15minutes
Cook Time 1hour
grill pan, cast iron pan or frying pan
32-oz mason jars for storage
2.5lbschicken breastraw, about 4 chicken breasts
fresh cracked pepper
2tablespoonsbalsamic vinegar1 tablespoon for marinade, 1 tablespoon reserved for cooking
Roasted Butternut Squash
1butternut squashlarge, peeled, cubed, approximately 40 ounces or 8 cups, raw
fresh cracked pepper
olive oil spray
5ozpackage mixed greens
2applesdiced, small apples like Gala
1/2cupdressing of choiceI used: Bolthouse Farms Raspberry Merlot Dressing
Combine the marinade ingredients in a bowl. It will form a thick paste.
Rub the paste all over the chicken breasts, and store them in an air tight container or plastic bag in the fridge until you're ready to cook.
Cook the chicken breasts on an indoor grill pan, cast iron pan, or frying pan. You might have to do this in batches to ensure you don't overcrowd your pan.
Once cooked through, chop the chicken breast into bite sized pieces on a cutting board.
Add the cut chicken along with any residual juices back into the grill pan, and add 1 tablespoon of balsamic vinegar. Toss to coat and cook over medium heat. This will add even more flavor to the chicken.
After a few minutes, set aside to cool.
Roasted butternut squash
Preheat the oven to 400F. (I used convection bake here).
On a large sheet pan, add the butternut squash and spices. Spray with olive oil spray, and toss to coat (you can use your hands).
Roast for 40 minutes - flipping halfway.
After 40 minutes, the squash should be crispy on the outside, and tender on the inside.
Once done, set aside to cool.
Add an equal amount of the butternut squash to the bottom of each mason jar.
Add an equal amount of the cooked, chopped chicken on top of the squash layer.
Dice the apples and add them on top of the chicken in each jar.
Divide the mixed greens into 4 servings and pack the greens on top.
To each jar, add equal amounts of the walnuts, cranberries, and goat cheese.
I leave the dressing off, and will add right before serving- each salad gets 2 tablespoons of dressing.