Go Back Email Link
+ servings
Harvest Mason Jar Quinoa Salad Recipe

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 796kcal


for the salad

for the dressing


  • Preheat the oven to 425ºF. 
  • 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.
  • 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.
  • 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.



Calories: 796kcal | Carbohydrates: 99.8g | Protein: 24.4g | Fat: 36.5g | Saturated Fat: 4.4g | Sodium: 706mg | Fiber: 20g | Sugar: 8.9g