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!
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!
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.
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.
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.
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!
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!
Ingredients
1 1/4 cup dried quinoa, tri-color or regular
6–7 cups diced sweet potato
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups thinly sliced, or shredded, brussels sprouts
1 cup thinly sliced apple, I like to do small matchsticks that I toss with some fresh lemon juice to help them keep from browning
1/2 red onion, thinly sliced, about 1/2 cup
1/2 cup dried cranberries
1/2 cup roasted, salted pepitas, or walnuts
Dressing:
1/2 cup extra virgin olive oil
1/3 cup tahini
1/3 cup apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon pure maple syrup, or honey
1 teaspoon tamari, or soy sauce
1–2 cloves garlic, grated or minced
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
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. Add the quinoa, along with 2 1/2 cups of water into a small saucepan. Place lid on and turn heat on medium-high. Once water is boiling, turn heat to lowest setting and let quinoa cook, with lid on, until water has been absorbed, about 15 minutes. 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, 2 tablespoons 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.
Notes
This recipe makes 4 salads, using 32 oz mason jars. Wide mouth jars work great! These salads can also be assembled in a regular Tupperware container.
Add a taste of fall to your mornings with these sweet and flavorful Caramelized Apple Smoothies. You can make a batch of just the caramelized apples to have on hand for easy, fall-inspired breakfasts all season long. Make them extra fancy with a drizzle of caramel sauce!
The leaves are finally starting to turn beautiful colors and the morning air has been cool and crisp. We haven’t been apple picking yet, but it definitely feels like the season for it. Morning meals have shifted from cold cereal to warm oatmeal, but it’s never too cold for smoothies. These Caramelized Apple Smoothies are the perfect festive way to start your morning. They’re packed with sweet apple flavor and thickened with protein packed greek yogurt. You’ll love these banana free smoothies!
Why You’ll Love These Caramelized Apple Smoothies!
Fun and festive – We drink smoothies all year round, but it’s nice to have a fall-flavored smoothie this time of year. Apples and cinnamon are perfect for evoking that warm feeling that comes along with autumn.
Easy to make – These smoothies come together pretty quickly. The caramelizing of the apples takes about 5 minutes, but once done, you simply toss all the ingredients into the blender. You can also make a larger batch of caramelized apples so they’re prepped and ready to go into your smoothie first thing in the morning.
Great for breakfast – A delicious caramelized apple smoothie on a crisp fall morning is the perfect way to start the day. You can also experiment with adding protein powder, or other smoothie boosters, if you like.
Caramelized Apple Smoothie Recipe Ingredients
Apples – You can use any kind of apples you like for this smoothie recipe. We like Honeycrisp, and usually have them on hand. Granny Smith is a great option, too.
Applesauce – Applesauce is a great addition to these caramelized apple smoothies, as it reinforces the apple flavor, while helping to bulk the smoothie up.
Greek Yogurt – Plain, non-fat Greek yogurt is great for adding protein and thickness to the smoothie. You can also use regular yogurt, dairy-free yogurt or a banana, if you prefer.
Milk – You can use any kind of milk you like for these smoothies. I used a protein-packed soymilk, because that is what I prefer, but dairy milk also works well.
Flax Seed – I like to add some ground flax seed for its healthy fats, including omega-3s. Flax also promotes heart health and protects against certain cancers. You are welcome to leave the flax out.
Maple Syrup – If you want to add some extra sweetener, pure maple syrup or honey are a great options.
Caramel Sauce – The caramel sauce is totally optional, but it makes these apple smoothies feel extra special! I like to drizzle it inside the glass before pouring the smoothie in, as well as on top of the smoothie.
How To Make Fall Apple Smoothies
Make the caramelized apples. Peel and dice apple into small, bite-size pieces. You can make them whatever size you like, but I prefer to dice them pretty small so they have time to cook a little bit while caramelizing.
Heat a large pan over medium heat and add butter, apples, cinnamon and a pinch of salt. Mix together and cook until butter is completely melted. Next, add the coconut sugar and a splash of water (about 1 tablespoon). Mix everything together until apples are completely coated with sugar mixture. Allow to simmer for about 5 minutes, stirring once or twice, until sauce has thickened. Turn heat off and let apples cool for just a few minutes.
Add the apples to a blender. Next, add in the milk, yogurt, applesauce, cinnamon and flax meal. If you prefer a colder smoothie, you can add a handful of ice cubes. Blend on high until smooth, or desired texture is reached. Pour smoothie into a glass and enjoy!
Recipe Frequently Asked Questions
This recipe is already gluten free.
Make these smoothies vegan by using dairy free yogurt and milk.
Can these apple smoothies be prepped ahead of time? I like to prepare a big batch of the caramelized apples ahead of time, so I can quickly throw them in the blender each morning with the other ingredients. I would not suggest prepping the entire smoothie ahead of time.
How long do leftovers last? Smoothies don’t make for great leftovers, but if stored in the refrigerator, they might last a couple of hours.
How many smoothies does this recipe make? This recipe makes one large smoothie or two smaller smoothies.
What kind of apples should be used? You can use any kind of apple you like. I used a Honeycrisp, but for a more tart flavor, consider using a Granny Smith.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Add a taste of fall to your mornings, with these sweet and flavorful Caramelized Apple Smoothies. You can make a batch of the caramelized apples to have on hand for easy, fall inspired, breakfasts all season long. Make them extra fancy with a drizzle of caramel sauce!
Ingredients
1/2 cup milk, regular or dairy free
1/2 cup plain non-fat Greek yogurt
1/3 cup applesauce
1/4 teaspoon cinnamon, or more if desired
1 tablespoon ground flax meal or protein powder of choice, optional*
Caramelized Apples
1 extra large apple, peeled and diced into small pieces (about 2 cups)
1 tablespoon butter, regular or dairy free
1 teaspoon ground cinnamon
1 tablespoon coconut sugar, or brown sugar
1 1/2 tablespoons water
Instructions
Make the caramelized apples. Peel and dice apple into small, bite-size pieces. You can make them whatever size you like, but I prefer to dice them pretty small so they have time to cook a little bit while caramelizing.
Heat a large pan over medium heat and add butter, apples, cinnamon and a pinch of salt. Mix together and cook until butter is completely melted. Next, add the coconut sugar and a splash of water (about 1 tablespoon). Mix everything together until apples are completely coated with sugar mixture. Allow to simmer for about 5 minutes, stirring once or twice, until sauce has thickened. Turn heat off and let apples cool for just a few minutes.
Add the apples to a blender. Next, add in the milk, yogurt, applesauce, cinnamon and flax meal. If you prefer a colder smoothie, you can add a handful of ice cubes. Blend on high until smooth, or desired texture is reached. Pour smoothie into a glass and enjoy!
Notes
Make these smoothies special by drizzling some caramel sauce into the cup before adding in the smoothie!
Prep Time: 20 mins
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