1-2tablespoonsfresh ginger(to taste, roughly a 1-2 inch knob)
1tablespoonwhole grain mustard
Salad
1/2headcabbage, shredded
2cupscarrots, shredded
4cupsmixed greens
4quart-sized mason jars
Instructions
Preheat the oven to 400ºF and arrange the potatoes into a single layer on the pan. Drizzle the potatoes with olive oil and use your hands to toss them in the oil. Sprinkle with salt and roast until tender, about 20 minutes.
Once the potatoes are in the oven, combine the quinoa and water in a small saucepan over high heat and bring it to a boil. Cover and lower the heat and allow the quinoa to cook until tender, about 15 minutes.
While the potatoes and quinoa are cooking, prepare the salad dressing. Combine the orange juice, vinegar, olive oil, honey, ginger, and mustard in a high speed blender and blend until smooth. Set aside.
You can serve this right away with the warm toppings, but for a make-ahead meal, allow the sweet potatoes and quinoa to cool before assembling the mason jars. (So that they don't steam the other veggies.)
To assemble the salads, add a 1/4 cup of dressing to the bottom of a mason jar. Then add the shredded cabbage, cooked quinoa, carrots, sweet potatoes, and leafy greens on top. Seal with a lid and store the salads in the fridge until ready to serve, up to 5 days.
When ready to serve, shake the jar to help distribute the dressing, then dump the jar into a large bowl and serve immediately.