Roasted Butternut and Kale, Meal-Prep Salad Jar

Prep: 30 mins

Cook: 1 hour

Makes: 4 serving jars

Ingredients:

For roasted butternut:

1.4kg butternut squash, seeds and skin removed and cubed

2 tbsp extra virgin olive oil 

1 tsp garlic powder 

½ tsp paprika 

½ tsp salt 

For salad jar:

Handful of Good4U Super Sprouts

Drizzle of lemon dressing

90g plant-based feta 

Handful of Good4U Super Seed Salad Toppers

Vadasz Super Beet Kimchi

300g kale

Method:

1. Preheat oven to 200/180°C fan and line a baking tray with parchment paper.

2. On the tray, add the chopped butternut squash and top with olive oil, garlic powder, paprika and salt. Toss together and spread out evenly. 

3. Place the tray into the oven and cook for an hour. Once roasted, remove from the oven and leave to cool. 

4. Next, begin to construct the salad jars by starting with a layer of sprouts. Then add a drizzle of lemon dressing, plant-based feta, salad toppers, roasted butternut squash, super beet kimchi and kale. 

5. You can now place the lids on the jars and refrigerate. Finally, when ready to serve, empty the jars into a bowl and enjoy!