Butternut Squash Harvest Mason Jar Salad

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Step 1

Preheat oven to 400°, mix squash with 1 tbsp oil + salt/pep; place on a sheet pan + roast 15 min; flip veggies over + roast 10-15 min more until tender; allow to cool completely

Step 2

Tear corner of grains to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm 2 min with 1 tbsp water; allow to cool completely

Step 3

Wash, core + dice three apples; rinse, drain + toss beans with 1 tbsp oil + salt/pep

Step 4

In this order, layer dressing, beans, rice, squash, apples, arugula + crumbled cheese into 2 med mason jars; secure lids + refrigerate until serving

Step 5

Right before serving, shake jars to distribute dressing; pour into bowls + enjoy!