These Fall Salad Jars with Maple Vinaigrette are a fantastic way to enjoy a delicious, healthy meal on the go. They’re easy to assemble and perfect for meal prep, bringing all the vibrant flavors of autumn right to your lunchbox.
Key Ingredients & Substitutions:
- Maple Syrup: Use pure maple syrup for the best flavor. Agave nectar can be a substitute for sweetness.
- Apple Cider Vinegar: Essential for the tangy vinaigrette. Lemon juice can work in a pinch.
- Pecans: Toasted walnuts or almonds are great alternatives.
- Feta Cheese: Goat cheese or crumbled sharp cheddar would also be delicious.
- Butternut Squash: Sweet potato or pumpkin can be roasted instead.
- Mixed Greens: Any salad mix you enjoy, like spinach, kale, or spring mix.
Ingredients:
For the Maple Vinaigrette:
* 1/4 cup extra virgin olive oil
* 2 tablespoons apple cider vinegar
* 1 tablespoon pure maple syrup
* 1 teaspoon Dijon mustard
* 1/4 teaspoon salt
* Pinch of black pepper
For the Salad Jars:
* 4 (quart-sized) wide-mouth mason jars
* 1 cup cooked and cooled quinoa
* 1 cup roasted butternut squash, cubed
* 1 cup cooked chickpeas, rinsed and drained
* 1/2 cup crumbled feta cheese
* 1/2 cup toasted pecans
* 1 large apple, thinly sliced (like Honeycrisp or Fuji)
* 4 cups mixed greens
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for roasting squash)
- Servings: 4
- Tools Needed: Large mixing bowl, whisk, measuring cups and spoons, chef’s knife, cutting board, baking sheet, 4 quart-sized wide-mouth mason jars.
Step-by-Step Instructions:
1. Prepare the Maple Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Set aside.
2. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender and lightly caramelized. Let cool completely.
3. Assemble the Salad Jars – Layer 1 (Dressing)
Divide the prepared maple vinaigrette evenly among the four mason jars. This creates the essential base that keeps your greens from getting soggy.
4. Assemble the Salad Jars – Layer 2 (Hardy Ingredients)
Carefully add the cooked quinoa, roasted butternut squash, and chickpeas on top of the dressing in each jar. These ingredients are sturdy and won’t get mushy.
5. Assemble the Salad Jars – Layer 3 (Cheese, Nuts & Fruit)
Next, layer in the crumbled feta cheese, toasted pecans, and thinly sliced apple. Try to layer them gently to maintain the distinct layers.
6. Assemble the Salad Jars – Layer 4 (Greens)
Finally, fill the remaining space in each jar with the mixed greens, packing them in gently. This top layer keeps the greens fresh and away from the dressing until you’re ready to eat.
Storage Instructions:
Store your assembled Fall Salad Jars upright in the refrigerator. They will stay fresh and delicious for up to 4-5 days. When ready to eat, simply shake the jar well to distribute the dressing and ingredients, then pour into a bowl.
Frequently Asked Questions (FAQ):
Q: Can I prepare these salad jars ahead of time?
A: Yes! These Fall Salad Jars are designed for meal prep and can be made up to 4-5 days in advance.
Q: What if I don’t have mason jars?
A: You can use any airtight container, but glass jars help keep the layers separate and visible.
Q: Can I add protein to these salad jars?
A: Absolutely! Cooked chicken, turkey, or lentils would be excellent additions for extra protein.
Q: Do I need to cook the quinoa fresh?
A: You can use pre-cooked quinoa or cook a batch specifically for these jars. Make sure it’s cooled before adding.
Q: Can I use different vegetables?
A: Yes, feel free to customize with your favorite fall vegetables like roasted Brussels sprouts or sweet potato.
Q: How do I eat the salad from the jar?
A: Simply shake the jar vigorously to mix all the ingredients with the dressing, then pour the contents into a bowl.