Ingredients:

• 4 cups roasted butternut squash or sweet potato

• 1 can garbanzo beans divided into 4 servings or 2 cups cooked garbanzo beans

• 1 cup cooked quinoa equals 4 servings divided into 4 servings

• 1 bunch Kale de-stemmed and cut into ribbons or chopped

• 1/4 cup each toasted chopped pecans and pumpkin seeds

• 1/2 cup pomegranate seeds or chopped apple

• 1 Jar of homemade balsamic herb vinaigrette*

*Balsamic Herb Vinaigrette:

• 2 cloves pressed or chopped garlic

• 2 tsp dijon mustard

• 2 Tbsp dried Italian Herb Seasoning (you can always substitute with fresh herbs)

• 1/2 tsp salt

• 1/4 tsp pepper

• 3/4 cup balsamic vinegar

• 1 cup olive oil

Instructions:

1. Prepare dressing, all ingredients for salad and have ready to assemble

2. Layer ingredients in jars as listed above starting with the butternut squash and ending with pomegranate seeds.

3. Add dressing just before you are ready to eat. Return lid to jar and shake or rotate jar to distribute dressing and toss salad. Enjoy!

Tips and Tricks:

• Butternut squash can be purchased pre chopped at most grocery stores; if peeling, cubing, and roasting a whole butternut squash is too time consuming.

• Quinoa can be made in larger quantities and then reheated to accompany other meals or used to give most salads a protein boost, such as this salad

• Kale can be purchased pre-cut in the produce section of most super markets.

• Salads will keep in the refrigerator for 5 to 7 days.