1 small butternut squash (peeled, & cut into cubes)
1/4 cup each sea salt, black pepper, ground cinnamon
1 beet, peeled & shredded
1/2 cup quinoa, rinsed
6 tbsp balsamic vinegar
1/4 cup whole-grain mustard
2 tbsp pure maple syrup
1/4 cups chopped unsalted walnuts
1 1/2 cups pomegranate arils
2 oz crumbled goat cheese
6 cups packed chopped kale
Directions (makes 4 servings)
1. Preheat oven to 400ºF. Arrange squash on a large rimmed
baking sheet. Mist with cooking spray, sprinkle with salt, pepper
and cinnamon; toss to coat. Roast for 40 to 45 minutes, turning
halfway, until tender. Cool to room temperature.
2. Meanwhile, in a small saucepan, bring 1 cup water to a boil.
Add beet and quinoa. Cover, reduce heat to a simmer and cook
for 15 minutes, until liquid is absorbed. Remove from heat and
let stand, covered, for 5 minutes, before fluffing with a fork.
Cool to room temperature.
3. Prepare dressing: In a small bowl, whisk together vinegar,
mustard and maple syrup. Divide evenly among jars, about 3 tbsp
per jar. Divide squash, quinoa mixture, walnuts, pomegranate arils,
cheese and kale among jars. Cover jars and refrigerate until ready
to serve, up to 5 days. When ready to serve, shake in jar to distribute
dressing or transfer to a bowl and toss.