Layered Salad, To Shake

Makes 4-6

2 cups butternut squash, peeled, seeded, cut into ½-inch pieces

1 chayote, cut into ½ inch pieces

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

2 cups quinoa, cooked according to package instructions

¼ of a red onion, julienned

12 mint leaves, torn

½ cup dill picked, torn


Preheat your oven to 400˚F.  Line two sheet trays with parchment paper.  In separate bowls, toss the squash and chayote with ½ tablespoon of olive oil and season with salt and pepper.  Transfer to the prepared pans and roast for 10-15 minutes until tender to a knife tip and golden brown.  Remove and allow to cool completely before building your salads.


Meanwhile, heat the remaining oil in a large sauté pan and cook the onions over medium-low heat, stirring often, until the onions are tender and caramelized, about 30 minutes.  Set aside and allow to cool.


Build your salads in travel-safe containers layering as much of the quinoa, roasted vegetables, sautéed onions and torn herbs as desired.  Serve with vinaigrette on the side for later.



1 tablespoon Dijon mustard

3 tablespoons sherry vinegar

1 tablespoon water

1 cup olive oil

1 tablespoon chopped capers

1 tablespoon shallots, brunoise

2 tablespoons chives, sliced thin


Whisk together all ingredients and transfer to a travel-safe serving vessel.  Shake well before serving to emulsify ingredients.