Go Back
As the leaves turn from vibrant greens to shades of amber and crimson, and the air takes on a refreshing crispness, the culinary world begins to shift its focus toward the rich and hearty flavors of autumn. It is during this enchanting season that we can truly celebrate the bounty of the harvest, and what better way to do so than with a recipe that embodies the essence of fall? Enter the Autumn Bliss Salad Jars, a colorful and nourishing dish that not only delights the palate but also presents a visual feast that captures the beauty of the season.

Fall Harvest Salad Jars

Celebrate the flavors of fall with Autumn Bliss Salad Jars! Packed with nutrient-dense ingredients like roasted sweet potatoes, quinoa, Brussels sprouts, and a touch of sweetness from dried cranberries, this colorful dish is perfect for meal prep. Ideal for busy days or gatherings, these jars not only offer a delightful taste but also promote health with every bite. Discover how easy it is to create a vibrant, nutritious meal that showcases seasonal ingredients while enjoying a visual feast in a jar!
Print Recipe Pin Recipe

Ingredients
  

2 cups mixed greens (a blend of arugula, spinach, and kale)

1 cup roasted sweet potatoes, cubed

1 cup cooked quinoa

1 cup shredded Brussels sprouts, lightly sautéed

1/2 cup dried cranberries

1/2 cup crumbled feta cheese

1/2 cup walnuts, chopped

1/4 cup balsamic vinaigrette (store-bought or homemade)

Salt and pepper, to taste

Instructions
 

Prepare the Ingredients:

    - Begin by preheating your oven to 400°F (200°C). Cube the sweet potatoes and toss them in a mixing bowl with a drizzle of olive oil, salt, and pepper until well coated. Spread the sweet potatoes out on a baking sheet and roast for approximately 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and allow to cool.

      - While the sweet potatoes are roasting, prepare the quinoa according to the package instructions. Once cooked, fluff it with a fork and let it cool completely.

        - Next, in a medium skillet over medium heat, add a drizzle of olive oil and sauté the shredded Brussels sprouts for about 3-4 minutes, or until they are tender yet crisp. Remove from heat and allow them to cool.

          Layer the Ingredients in Jars:

            - Take mason jars or any jar with a wide mouth and begin to layer the salad ingredients for visual appeal and easy assembly.

              - Start by adding 1 tablespoon of balsamic vinaigrette to the bottom of each jar.

                - Next, add a generous layer of mixed greens directly on top of the vinaigrette, followed by the roasted sweet potatoes, cooked quinoa, sautéed Brussels sprouts, dried cranberries, crumbled feta cheese, and finish with a layer of chopped walnuts.

                  Seal and Store:

                    - Once all ingredients are layered, securely seal each jar with a lid. These salad jars are perfect for meal prep and can be stored in the refrigerator for up to 5 days, maintaining freshness and flavor.

                      Enjoy Your Salad:

                        - When you’re ready to savor your salad, simply shake the jar to combine all ingredients and recoat them with the balsamic vinaigrette. Serve as a nourishing lunch or a vibrant side dish that celebrates the flavors of fall!

                          Prep Time, Total Time, Servings: 30 minutes | 30 minutes | 4 servings