Healthy meal prep black bean and butternut squash jar salad. Arugula, shredded red cabbage, black beans, roasted butternut squash, and a spicy tangy sriracha lime vinaigrette! Perfect for lunch all week long. Vegan, gluten-free, and loaded with good for you nutrients!
Coming in hot today with my new favorite jar salad! My friends, we are talking
- Perfectly roasted butternut squash,
- Black beans,
- Red cabbage,
- and peppery arugula.
We are talking:
- A salad that I can eat every day of the week and not get bored of (this in and of itself is a miracle!).
We are talking, most of all, about:
- A spicy zesty sriracha lime dressing that you are going to pour over every single thing you eat for the next week.
You are welcome.
Meal Prep Black Bean and Butternut Squash Jar Salad with a Sriracha Lime Dressing
This bad boy could not be easier to throw together just a few pantry staples, and fresh veggies create salad perfection.
INGREDIENTS YOU WILL NEED TO MAKE THIS SQUASH JAR SALAD:
Here are a few of the ingredients that you're going to need. The full list can be found in the recipe below.
- Butternut Squash – Seriously the perfect fall vegetable. You can peel and cube your own or buy the pre-cut squash at the market.
- Black Beans – A great boost of protein for the dish. Make certain to also check out my Kale and Black Bean Stuffed Sweet Potato recipe as well.
- Arugula – Because ‘ya gotta get your greens in! Plus peppery arugula is simply perfection with sweet and earthy butternut squash.
- Lime Juice – That acidity adds such a great flavor with the sweetness of the squash.
- Sriracha Sauce – Who doesn't love a little bit of heat? Add a dollop or two and take your taste buds to a whole other level.
HEALTHY JAR SALAD TIPS:
It’s quite simple, but there is a formula:
- Start with the jar that works for you, you can definitely use pint or quart size mason jars (I recommend wide mouth) but my favorite jars are Weck jars. They are the perfect uniform cylindrical shape.
- Add salad dressing to the bottom of the jar.
- Place harder, thick, non-absorbant vegetables on top of dressing (carrots, cabbage, large cut cucumbers, etc.) and then layer softer vegetables, and greens on top. If I am using cheese, fruit, or nuts I add that on top of the greens.
- When it's time to eat you can either shake the jar and dig in, or pour into a bowl and mix all together.
OTHER RECIPES USING JARS:
I've been on a little jar recipe kick lately. Here are some of my favorites:
No-Bake Healthy Gingerbread Pumpkin Pie in a Jar; Vegan, Gluten-Free
Healthy Thai Chickpea Jar Salad
Arugula Beet Jar Salad with Strawberries and Goat Cheese
Peaches and Cream Overnight Oats
HOW LONG DO JAR SALADS STAY FRESH?
I typically make jar salads on the weekend and eat them all week long. On average most will stay fresh for up to 5 days.
HOW TO SERVE THIS HEALTHY BLACK BEAN AND BUTTERNUT SQUASH SALAD:
You can either eat it right from the jar or pour it into a bowl and enjoy! I like a hefty extra drizzle of sriracha on top for more spice, but that is entirely up to you.
I hope you love this Black Bean and Butternut Squash Jar Salad! If you make it be sure to tag me @abrapappa on Instagram so I can see your masterpiece!
Spicy Black Bean and Butternut Squash Jar Salad with a Sriracha Lime Vinaigrette
- 1 small butternut squash peeled and cubed
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1.5 cups black beans
- 3 cups arugula
- 1.5 cups shredded red cabbage
Sriracha Lime Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp lime juice
- 1 tsp sriracha sauce (plus more for top)
- 1/4 tsp sea salt
- Roast the Squash: Peel the butternut squash and dice into 1" pieces (alternatively you can use pre-cut squash). Place in a single layer on a baking sheet, toss with avocado oil, smoked paprika, garlic powder, and sea salt. Roast in 400° oven for 20 minutes stirring once during cooking. Depending on how small you cut the squash it may need more time. It is done when a cube is easily pierced with a fork.
- Prepare the dressing: In a medium bowl whisk together olive oil, lime juice, sriracha, and sea salt.
Assemble Jar Salads:
- Divide dressing between 3 jars, layer with red cabbage, butternut squash, black beans, and arugula. Top with an additional drizzle of sriracha (optional).
- Store in refrigerator for up to 5 days.
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