Meal Prep Fall Harvest Salad Jars

This gut-friendly meal prep fall harvest salad jar is a delicious and nutritious creation that embodies the essence of autumn. This vibrant salad combines the robust earthiness of kale with a medley of seasonal ingredients creating a symphony of flavors and textures. The dijon vinaigrette provides a balance of sweet and savory notes and completes this vegetarian lunch!

While you can enjoy this recipe year round, this meal prep fall harvest salad jar shines during the autumn and fall season when the butternut squash and pomegrantes are in season.

If you love this recipe, you will love my other gut-friendly end of summer salad.

Ingredients

• Avocado Oil
• Apple Cider Vinegar
• Dijon Mustard
• Honey
• Salt
• Pepper
• Garlic Powder
• Onion Powder
• Can of Chickpeas, Rinsed and Drained
• Roasted Butternut Squash
• Kale, Chopped and massaged with oil
• Apples, Diced
• Crumbled Feta
• Pomegrante
• Sunflower Seeds

Instructions

First, make your roasted butternut squash:

1. Preheat your oven to 400 F and set your rack to the middle position.
2. Grab your medium sized butternut squash, peel and dice into 1″ cubes. Add avocado oil and your favorite seasonings to your taste preference (I used ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder), toss and place on a baking sheet. Bake for about 20 minutes or until fork tender. Let cool to room temperature.

Next, Assemble your meal prep salad:

1. Grab a large jar or meal prep container as pictured, start by adding ½ tablespoon avocado oil, ½ tablespoon apple cider vinegar, ½ tablespoon dijon mustard, ½ tablespoon honey, ⅛ teaspoon salt and ⅛ teaspoon pepper to the bottom of the bowl and giving it a whisk until everything is well combined.
2. Next, add in ¼ of your chick peas so that they soak up the flavor of the dressing while they sit in the fridge. Then add ¼ of your roasted butternut squash, followed by 1 cup of massaged kale, ¼ of your diced apples, 1 tablespoon of crumbled feta, 1 tablespoon of pomegranates and 1 tablespoon of sunflower seeds per jar. Repeat process with the other jars. 
3. Store in the fridge for up to 5 days until you are ready to enjoy. When you are ready, flip the jar over onto a bowl and the salad will dress itself.

Hint: All you need to do to massage the kale is add in about a teaspoon of oil to the kale and massage it with your fingers to soften the kale up and make it easier to enjoy.

Hint: Make sure to use a jar or container as pictured and assemble in the order that I specified to prevent your salad from getting soggy. You may also just store the dressing separately if you do not own a jar or container as pictured.

Substitutions

• Butternut squash – substitute butternut squash for sweet potatoes if you don’t like or have butternut squash.
• Sunflower seeds– feel free to used sliced almonds instead of sunflower seeds.
• Pomegranates– use dried cranberries instead of pomegranates if you don’t like or have pomegranates.
• Dairy-free– use dairy-free feta to make this recipe dairy-free.
• Vegan– use dairy-free feta and maple syrup instead of honey to make this recipe vegan.

This gut-friendly recipe is already gluten-free and vegetarian.

Variations

• If you make all the substitutions I suggested above, then you will have another fall variation of this recipe

Equipment

All you need to make these gut-friendly salad jars is an air tight container or 24-26 oz jar. 

If you are in the market for some great, aesthetically pleasing glass containers, you will love these for prepping your salads.

^{_{Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.}}

Storage

This is a meal prep friendly jar and this is meant to be stored in the fridge for up to 5 days.

FAQ

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Jump to: Recipe

Meal Prep Fall Harvest Salad Jars

These meal prep fall harvest salad jars are absolutely delicious, packed in healthy nutrients, easy to make and gut-friendly.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Lunch, Meal Prep, meal prep lunch

Cuisine American

Servings 4

Calories 327 kcal

Equipment

• 4 27 oz Glass Containers

Ingredients

  

1x2x3x

• 2 tablespoons Avocado Oil Divided
• 2 tablespoons Apple Cider Vinegar Divided
• 2 tablespoons Dijon Mustard Divided
• 2 tablespoons Honey Divided
• 1.5 teaspoon Salt Divided
• 1.5 teaspoon Pepper Divided
• ½ Teaspoon Garlic Powder Divided
• ½ Teaspoon Onion Powder Divided
• 1 can Chickpeas Rinsed and drained, Divided
• 1 large Roasted Butternut Squash Instructions below, Divided
• 4 cups Kale Chopped and massaged with oil, Divided
• 1 large Apples Diced, Divided
• ¼ cup Crumbled Feta Divided
• ¼ cup Pomegrante Divided
• ¼ cup Sunflower Seeds Divided

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Instructions

 

First, make your roasted butternut squash:

• Preheat your oven to 400 F and set your rack to the middle position.
• Grab your medium sized butternut squash, peel and dice into 1" cubes. Add avocado oil and your favorite seasonings to your taste preference (I used ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder), toss and place on a baking sheet. Bake for about 20 minutes or until fork tender. Let cool to room temperature.

Next, Assemble your meal prep salad:

• Grab a large jar or meal prep container as pictured, start by adding ½ tablespoon avocado oil, ½ tablespoon apple cider vinegar, ½ tablespoon dijon mustard, ½ tablespoon honey, ⅛ teaspoon salt and ⅛ teaspoon pepper to the bottom of the bowl and giving it a whisk until everything is well combined.
• Next, add in ¼ of your chick peas so that they soak up the flavor of the dressing while they sit in the fridge. Then add ¼ of your roasted butternut squash, followed by 1 cup of massaged kale, ¼ of your diced apples, 1 tablespoon of crumbled feta, 1 tablespoon of pomegranates and 1 tablespoon of sunflower seeds per jar. Repeat process with the other jars.
• Store in the fridge for up to 5 days until you are ready to enjoy. When you are ready, flip the jar over onto a bowl and the salad will dress itself.
• Hint: All you need to do to massage the kale is add in about a teaspoon of oil to the kale and massage it with your fingers to soften the kale up and make it easier to enjoy.
• Hint: Make sure to use a jar or container as pictured and assemble in the order that I specified to prevent your salad from getting soggy. You may also just store the dressing separately if you do not own a jar or container as pictured.

Video

Notes

Substitutions

• • Butternut squash – substitute butternut squash for sweet potatoes if you don’t like or have butternut squash.

• • Sunflower seeds– feel free to used sliced almonds instead of sunflower seeds.

• • Pomegranates– use dried cranberries instead of pomegranates if you don’t like or have pomegranates.

• • Dairy-free– use dairy-free feta to make this recipe dairy-free.

• • Vegan– use dairy-free feta and maple syrup instead of honey to make this recipe vegan.

This recipe is already gluten-free and vegetarian.

Variations

• • If you make all the substitutions I suggested above, you will have another fall variation of this recipe

Equipment

All you need to make these healthy overnight oats is an air tight container or 16 oz jar. 

If you are in the market for some great, aesthetically pleasing glass containers, you will love these for prepping your salads.

^{_{Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.}}

Storage

This is a meal prep friendly jar and this is meant to be stored in the fridge for up to 5 days

Nutrition

Calories: 327kcalCarbohydrates: 48gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 1108mgPotassium: 1088mgFiber: 10gSugar: 22gVitamin A: 26708IUVitamin C: 106mgCalcium: 329mgIron: 3mg

Keyword Easy Meal prep, Fall Harvest Salad Jars, Kale Salad Jar, meal prep friendly, Salad Jar

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Food safety

• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.