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.
If you’re looking for a quick and easy meal packed with protein and flavor, my 20-Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
I’m always in the mood for a big bowl of noodles, and these 20-Minute Peanut Noodles hit the spot every single time. The creamy peanut butter-based sauce is easy to make and packed with flavor. These peanut butter noodles can be enjoyed by themself or with a side of veggies.
Why You’ll Love These Easy Peanut Noodles
Easy to make – I love that these peanut noodles come together quickly and easily. If you have all the ingredients on hand, you can whip them up in just about 20 minutes.
Packed with flavor – My homemade peanut sauce is full of bold flavors that complement each other so well. I love using fresh ginger and garlic, and you can add in a few spoonfuls of chili garlic sauce for extra heat, if you like.
Great for lunch or dinner – These delicious peanut noodles are easy enough to make for lunch, but filling enough to enjoy for dinner. They can be eaten on their own, or you can bulk up this meal by adding in some vegetables and protein. Tofu or chickpeas work well.
Peanuts 101
Peanuts are often grouped into the category of “nuts,” but they are actually legumes, which belong to the pea family. They grow in softer pods, as opposed to hard shells that nuts like pecans, walnuts, and Brazil nuts have. Most people, including myself, usually just refer to them as nuts, though.
I sometimes feel like peanuts get a bad rap, compared to other nuts, because they’re higher in saturated fats and lower in Omega-6s, but peanuts can still be a healthy part of your diet. They’re packed with protein, fiber, and antioxidant properties. There are many peanut products available, including peanut butter, that can be ultra-processed and packed with sugar. Make sure to buy peanut butter that has no added sugar. You can also easily make your own peanut butter using peanuts and a blender.
20-Minute Peanut Noodle Recipe Ingredients
Noodles – I suggest an Asian-style noodle for this recipe. I love these Thai wheat noodles that come already cooked, but you can also use rice noodles or udon-style noodles that you cook beforehand. Regular spaghetti noodles can also be used, if needed.
Peanut Butter – I like to use a no-sugar-added, creamy peanut butter for this recipe. Crunchy can also be used, if you prefer.
Pure Maple Syrup – Make sure to get pure maple syrup, rather than pancake syrup, which often contains added ingredients and is much sweeter. Maple syrup adds a nice sweetness to the stir-fry sauce. You can also use honey or agave syrup if you prefer.
Tamari – Tamari is a naturally gluten-free sauce that is very similar to soy sauce. It’s a bit thicker than soy sauce, and I prefer to use it, but soy sauce works great too! Whether using tamari or soy sauce, I prefer the low-sodium version if possible.
Toasted Sesame Oil – Be sure to use toasted sesame oil, which has a lot more flavor than regular sesame oil.
Fresh Garlic – Fresh garlic tastes great and adds a lot to this peanut sauce! I always recommend using fresh garlic cloves rather than jarred, chopped garlic. It just doesn’t have the same taste, but it will definitely work if that’s what you have or prefer.
Fresh Ginger – Fresh ginger tastes much better than dried, so I use fresh ginger in my stir-fry sauce whenever possible. It’s best when grated so there aren’t big chunks in the sauce, as ginger can be tough.
Cornstarch – Cornstarch thickens the peanut sauce, coating the noodles nicely. You can also use arrowroot starch.
Water – Use the same water you drink. Room temperature, or warm, is best for mixing well into the sauce.
How To Make Quick and Easy Peanut Noodles
Heat a large pot of water to a boil, add noodles, and cook according to package directions. I like using the pre-cooked udon-style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all the sauce ingredients to a jar, put the lid on, and shake until well combined. You can also mix the sauce in a medium-sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let the peanut sauce cook until thickened, about 3-4 minutes, stirring regularly so it doesn’t burn.
Once the sauce is thickened and coats the back of your spatula, stir in the noodles and cook for a few minutes until the sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro, and a squeeze of fresh lime juice, if desired. Enjoy!
Recipe Frequently Asked Questions
This recipe is vegan.
Make this recipe gluten-free by using gluten-free rice noodles and make sure to use gluten-free tamari or soy sauce.
Make this recipe nut-free by substituting the peanut butter with sun butter.
Is the peanut sauce spicy? No, you can make it as spicy or as mild as you like by adding chili paste or another Asian-style hot sauce of your choice.
How many servings does this recipe make? It makes two extra-large portions or four smaller portions. You can easily bulk it up by adding vegetables and/or protein.
How long do leftovers last? If stored in an air-tight container, leftovers should last 4-5 days. Reheat in the microwave or on the stovetop in a pan.
Can these peanut noodles be frozen? Yes, allow them to cool completely and then place them in a freezer-friendly, airtight container in the freezer for up to three months.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
If you’re looking for a quick and easy meal that is packed with protein and flavor, my 20 Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
Ingredients
1 lb 5 oz Asian style noodles*
1/3 cup water
1/3 cup creamy peanut butter
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1 tablespoon toasted sesame oil
1–2 tablespoons chili garlic sauce, to taste (depending on how spicy you want your sauce)
1 teaspoon rice wine vinegar
1–2 cloves garlic, finely grated
1 teaspoon finely grated fresh ginger
1 1/2 teaspoons cornstarch or arrowroot starch
Salt, to taste
Optional garnishes: chopped peanuts, chopped fresh cilantro or green onion
Instructions
Heat a large pot of water to a boil, add noodles and cook according to package directions. I like using the pre-cooked udon style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all sauce ingredients to jar, place lid on and shake until completely combined. You can also mix the sauce in a medium sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let peanut sauce cook until thickened, 3-4 minutes, stirring regularly, so that it doesn’t burn.
Once sauce is thickened, and coats the back of your spatula, stir in the noodles and cook for a few minutes until sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro and a squeeze of fresh lime juice, if desired. Enjoy!
Notes
Asian style noodles: rice noodles, soba noodles, ramen noodles, udon noodles, lo mein noodles
Prep Time: 20 mins
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