Fall Harvest MASON JAR Quinoa Salads -- perfect for meal prep, packed with protein and so simple to make!

Fall Harvest Mason Jar Quinoa Salad

These Fall Harvest Mason Jar Quinoa Salads are the perfect seasonal meal and great for meal prep. They're packed with protein, simple to make and delicious! 

Course Salad
Cuisine American
Keyword fall salad, mason jar salad, meal prep, meal prep salad, quinoa salad, vegan meal prep, vegan salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 796 kcal


for the salad

  • 2 cup diced sweet potato about 1 medium
  • 2 cups halved brussels sprouts about 1/2 lb
  • 1 tablespoon olive oil
  • Salt + pepper
  • 2 cups cooked quinoa
  • 1 cup cooked chickpeas drained + rinsed if using canned
  • 1/2 cup chopped pecans
  • 4 cups raw spinach (or greens of choice

for the dressing


  1. Preheat the oven to 425ºF. 
  2. Add sweet potatoes and brussels sprouts into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine, then transfer to a baking sheet and bake for 30 minutes. Flip halfway through so as not to burn. Allow the veggies to cool completely before making the salads.
  3. While the veggies are roasting, prepare the dressing. Whisk together all the ingredients in a small bowl. Add water, 1 tablespoon at a time until you reach a consistency that is creamy, smooth and can be easily poured out of the bowl.
  4. When ready to assemble the salads, grab two wide mouth mason jars (quart size). Divide the dressing evenly among the two jars, then top each with 1/2 cup chickpeas, 1 cup cooked quinoa, half of the roasted veggies, 1/4 cup pecans and 2 cups spinach. Seal the jars and leave in the fridge for at up to 5 days.
Nutrition Facts
Fall Harvest Mason Jar Quinoa Salad
Amount Per Serving
Calories 796 Calories from Fat 329
% Daily Value*
Fat 36.5g56%
Saturated Fat 4.4g28%
Sodium 706mg31%
Carbohydrates 99.8g33%
Fiber 20g83%
Sugar 8.9g10%
Protein 24.4g49%
* Percent Daily Values are based on a 2000 calorie diet.