INGREDIENTS
FOR THE JARS
1 lb. Brussels sprouts, trimmed and halved
1 lb. Butternut squash, cut into small cubes
2 tbsp. olive oil, divided
1 tsp. dried thyme
kosher salt
Freshly ground black pepper
3 c. sliced grilled chicken
2 c. finely sliced kale
FOR THE DRESSING
1/4 cup apple juice
1/4 cup apple cider vinegar
2/3 cup extra virgin olive oil
1/2 shallot, minced
1 tbsp. Dijon mustard
1 tsp. honey
kosher salt
Freshly ground black pepper
INSTRUCTIONS
- Preheat oven to 425. On a large baking sheet, mix Brussels sprouts and butternut squash with 1 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.
- Meanwhile, make the vinaigrette. In a blender mix the following ingredients juice, vinegar, olive oil, shallot, mustard and honey, pulse until smooth and combined. Season with salt and pepper.
- Layer mason jars in the following order; dressing, vegetables, chicken and kale.
- Enjoy!