Fall Inspired Mason Jar Salads

These Fall Inspired Mason Jar Salads are easy to assemble and great for meal prep lunches! They’re packed with protein, veggies, vitamins and nutrients. The creamy apple cider vinegar dressing gives these salads a cozy feel, the sweet potato, apples and cranberries add sweetness and the quinoa, chickpeas and brussels sprouts bulk it up. Enjoy this fresh autumn recipe that will fill you up and make you feel good!

fall inspired mason jar salad on an orange napkin with a fork

The first day of autumn, aka my favorite season, was yesterday! The weather took no time to adjust to the new season, and we had a cool, cloudy, crisp day. I know we’ll still have a few more warm days, but I’m looking forward to colorful leaves and wearing sweaters. I’m so excited to share these Fall Inspired Mason Jar Salads today. They’re easy to prepare and perfect for the change of season.

Why You’ll Love These Fall Inspired Jar Salads!

Fun to make – Yes, these salads don’t have to be assembled in mason jars, but there’s something kinda fun about it! You add in all the ingredients in layers, place the lid on and refrigerate until ready to eat. You can see exactly what is in the salad too!
Packed with fall ingredients – As the name states, these are fall inspired jar salads! Therefore, they are filled with sweet and savory fall ingredients, including: sweet potato, brussels sprouts and dried cranberries.
Healthy and nutritious – Between the brussels, quinoa, sweet potato and pepitas, there’s so many great vitamins and nutrients in these jar salads! Feel free to add any extra nutrient boosters you like!

showing how to prepare the sweet potatoes for these fall harvest salad bowls

Fall Mason Jar Salad Recipe Ingredients

Quinoa – I used tri-color quinoa, but regular white quinoa can also be used. If you’re not a fan of quinoa, you can use your favorite grain in its place.
Brussels Sprouts – I wanted to add a hearty vegetable to this salad and shaved brussels sprouts ended up working great. You could also use chopped kale, or another hearty green that you prefer.
Sweet Potato – I used 3 medium sized sweet potatoes that I peeled. You can leave the skin on if you prefer though. Any color of sweet potato will work. Butternut squash, or another type of winter squash can also be substituted.
Chickpeas – I love adding chickpeas to salads because they don’t need much prep time, if using canned, they add protein and they are mild in flavor. White beans or lentils would also work well.
Apples – I used honey crisp apples that I thinly sliced into little matchsticks. Any kind of apple can be used. I like the red color that the honey crisp added, but granny smith would be great too.

showing how to prepare the creamy tahini dressing, quinoa and veggies for these meal prep lunch salad jars

Red Onion – You can use any color of onion you prefer, I just like the color that the red onion adds. If you want a more mild onion flavor, use thinly sliced green onion instead.
Dried Cranberries – Dried cranberries add sweetness, tartness and they have a great chewy texture. Dried cherries could also be used.
Pepitas – I used roasted, salted pepitas to add a little crunch. Any kind of nuts/seed would work well though. Walnuts would be a great option.
Dressing – The homemade dressing is a creamy tahini based apple cider vinegar dressing. The apple cider vinegar goes well with the fall theme and compliments the sweet potato, brussels sprouts and apple. Your favorite store-bought dressing can also be used.

fall harvest salad in a mason jar on an orange napkin with a fork

How To Make Autumn Meal Prep Mason Jar Salads

Pre-heat oven to 425 degrees F. Wash, peel and dice the sweet potato into bite sized pieces. Place sweet potato on a large baking sheet and toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper, until well coated. Roast sweet potato in the oven, until fork tender, about 30-40 minutes.
Prepare the quinoa according to package directions. Let sit with the lid on for a few minutes, fluff with a fork and set aside until ready to assemble salads.
Add all salad dressing ingredients to a jar, or small bowl, and whisk together until emulsified. Give the dressing a quick taste and adjust any ingredients as needed.
Assemble the mason jar salads. To each jar, in this order, add: 2-3 tablespoons dressing, 3/4 cup quinoa, heaping 1/2 cup sweet potato, heaping 1/2 cup chickpeas, heaping half cup shredded bussels sprouts, 1/4 cup chopped red onion, 1/4 cup sliced apple, 1-2 tablespoons dried cranberries, 1-2 tablespoons pepitas. Repeat until all 4 jars have been assembled.
Place the lid on tightly and store in the refrigerator for up to 4-5 days. You can either pour the jarred salad into a large bowl to mix up, or shake jar vigorously, with lid on, and enjoy with a fork. Add extra dressing, if needed.

close up of the pepitas and dried cranberries on top of the mason jar fall salads

Recipe Frequently Asked Questions

This recipe is already gluten free.
This recipe is already vegan.
Do these salads have to be assembled in jars? No, absolutely not! The jars are fun, but this salad recipe can definitely be assembled in regular bowls or any glass or plastic containers you have, that are food safe.
How long do these jar salads last? Once assembled, you can store them in the refrigerator for 4-5 days.
Can the quinoa be substituted? Yes, just use your favorite grain in place of the quinoa.
Can store-bought dressing be used? Yes, you don’t have to use homemade dressing for these salads. Just add about 2 tablespoons of your favorite dressing to each jar.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!

close up of the mason jar salad mixed together in a bowl

Looking For More Vegetarian Fall Recipes?

Vegetarian Pumpkin Sloppy Joes

Fall Harvest Salad

Vegetarian Pumpkin Chili with Black Beans

Halloween Salad with Rice and Veggies

Kale and White Bean Pasta with Parmesan