Butternut Squash, Pomegranate, and Feta Mason Jar Salad
Prep time: 
Total time: 
Serves: 4
A vibrant summer salad that marries sweet butternut squash and pomegranate with salty feta, crunchy almonds, and a gorgeous red wine and mint vinaigrette.
For the vinaigrette:
  • ¼ cup red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 4 tbsp fresh mint (finely chopped)
  • 1 tbsp maple syrup
  • Zest ½ large lemon
  • 1 tsp fine Himalayan pink salt (if coarse grind)
  • 1 tsp dried basil
  • 1 clove garlic (peeled)
For the salad:
  1. Start by whisking together the red wine vinegar, extra virgin olive oil, chopped fresh mint, maple syrup, and lemon zest into a small bowl.
  2. In a pestle and mortar grind together your salt, dried basil, and garlic into a paste. Scrape the paste into the vinaigrette mix and whisk together. Alternatively you can place all of the dressing ingredients into a high powered blender. Spoon 3-4 tbsp of the dressing into each of the 500ml mason jars and set to one side.
  3. Next take the top section of your butternut squash (the narrow seedless part), carefully peel, and then spiralise using your 2nd thickest noodle blade. You'll probably have to cut it into two chunks rather than just the one to fit it into the spiraliser. Divide your spiralised butternut squash equally between each jar and press down with the back of a spoon.
  4. Spiralise your red onion and divide equally between all 4 jars, again gently press down with the back of a spoon.
  5. Add 100g cubed feta, followed by the seeds of ½ a pomegranate, ⅛ cup of mixed nuts and seeds of your choice (I used pumpkin seeds and almonds), and lastly a sprig of mint into each jar.
  6. Seal with an airtight lid and place into the refrigerator until needed. Consume within 5 days of making. To eat simply tip the contents of the jar upside down into a bowl and toss the salad.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/butternut-squash-pomegranate-and-feta-mason-jar-salad/