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Rainbow Mason Jar Salad

https://www.bulletproof.com/recipes/eating-healthy/mason-jar-salad-recipe-2b/

Start to Finish: 50 minutes (20 minutes active)

Ingredients:

  • 1/2 cup arugula
  • 2 medium radishes, sliced
  • 1/4 medium yellow squash, spiralized
  • 1/4 cup butternut squash, cubed
  • 1/4 cup organic blueberries
  • 1 tablespoon avocado oil

Dressing ingredients:

  • 1/4 medium avocado
  • 2 tablespoons olive oil or Brain Octane Oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon filtered water
  • 1 tablespoon cilantro leaves
  • 1/4 teaspoon Himalayan salt

Instructions:

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a bowl, toss butternut squash cubes with avocado oil. Spread cubes on the baking sheet.
  3. Bake butternut squash for 30 minutes, or until tender.
  4. Prepare dressing: Combine all dressing ingredients in a food processor and blend until smooth.
  5. In a large mason jar (such as the 32 ounce jar pictured here), layer salad ingredients from wettest to driest: radish, roasted butternut squash, yellow squash noodles, arugula, and blueberries.
  6. Serve mason jar salad immediately with dressing, or store for up to one week.

Makes: Serves 1

Nutritional Information (Per Serving):

  • Calories: 516
  • Protein: 2g
  • Carbs: 12g
  • Fiber: 6g
  • Sugar: 6g
  • Net Carbs: 6g
  • Fat: 49g
  • Saturated Fat: 31g
  • Cholesterol: 2mg
  • Cholesterol: 155mg
  • Potassium: 599mg
  • Iron: 8%
  • Vitamin A: 80%
  • Vitamin C: 45%
  • Calcium: 8%