Layered Fall Harvest Salad Meal Prep Jars (vegan)
These Layered Fall Harvest Salad Meal Prep Jars bring together all the flavors of the season in a delicious and nourishing way. Each jar is filled with cozy fall ingredients that make healthy eating exciting again. They’re perfect for comforting fall lunches or easy grab-and-go meals.
When the weather cools down, I crave hearty salads with roasted veggies and warm fall flavors. These jars have become a go-to in my kitchen. I love prepping them on Sunday while the butternut squash roasts and the house smells amazing.
Each jar feels like a burst of fall in every bite. The farro, kale, and pecans stay crisp, while the tangy vinaigrette ties it all together. It’s quick, wholesome, and makes weekday lunches something to look forward to.
As a busy mom, it’s important to me to spend time on Sunday’s meal prepping delicious, wholesome, and grab-and-go-friendly meals for myself. It really is a game-changer.
Spotlight on These Layered Fall Harvest Salad Meal Prep Jars
- They are meal prep worthy: Make four of these vegan salad jars on Sunday for quick, nourishing lunches throughout the week. They stay fresh, flavorful, and ready to grab when time is limited.
- They are wholesome: Made from plant-based, nutrient-rich ingredients and fall’s best produce, these salad jars are a healthy, balanced option for busy days.
- They are seasonal: Filled with the cozy flavors of autumn, these fall harvest salad jars capture everything we love about this time of year.
- They are filling: Each jar is packed with hearty ingredients that keep you full, energized, and satisfied all afternoon long.
- They are easy to customize: Swap in your favorite grains, roasted veggies, or nuts to make them your own. These jars are as flexible as they are delicious.
The Ingredients
For the butternut squash, you will need the following ingredients.
Butternut squash: Grab a container of prechopped butternut squash chunks for a quick, ready-to-use option.
Wet ingredients: Drizzle avocado oil and maple syrup over the squash chunks and toss them to coat well.
Seasonings: You’ll use a delicious combination of garlic powder, cinnamon, salt, and black pepper.
For the farro, you will need the following ingredients.
Dry farro: Keep in mind that dry farro will double in size when cooked.
Vegetable stock: While you can use water, I recommend using vegetable stock to bring out a hearty flavor.
For the crispy shallots, you will need the following ingredients.
Shallots: Grab 3 large shallots for this recipe. Crispy shallots really change the salad game!
Avocado oil: You’ll slowly sauté them in a good amount of high-quality oil until they are nice and golden.
For the Apple Cider Vinaigrette, you will need the following ingredients.
Olive oil: The base of the dressing. Choose a high-quality olive oil for a smooth, rich flavor that blends perfectly with the vinegar.
Apple cider vinegar: Adds tang and brightness to the salad and complements the sweetness of the apples.
Dijon: This simple ingredient adds a mild kick and helps emulsify the vinaigrette for a creamy, balanced dressing.
Maple syrup: Naturally sweetens the dressing and ties all the flavors together with a hint of warmth.
Garlic: Because no dressing is complete without it. Fresh garlic adds zest and depth to this flavorful vegan vinaigrette.
For the additional salad layers, you will need the following.
Shredded kale: I like to lightly drizzle it with olive oil and massage it with my hands to soften the leaves.
Pecans: Chopped pecans add not only a nice crunch to the salad but also make this salad even heartier.
Frequently Asked Questions
When layered correctly, these vegan fall salad jars stay fresh for up to 4 days in the refrigerator.
Absolutely. Simply swap the farro for a gluten-free grain like quinoa or wild rice to make this a fully gluten-free vegan meal prep option.
Try adding dried cranberries, toasted pumpkin seeds, or vegan feta for extra flavor and texture. These fall-friendly toppings pair perfectly with the apple cider vinaigrette.
I recommend using raw shallots instead of sauteing them in oil.
Yes! I recommend either chickpeas or Great Northern Beans.
The Instructions
Step one: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step two: Add the butternut squash cubes to the lined baking sheet. Drizzle with avocado oil and maple syrup and sprinkle with salt, pepper, garlic powder, and cinnamon. Toss everything and spread out the chunks into a single layer. Bake for 30-35 minutes and then set aside to cool.
Step three: Add avocado oil to a frying pan over medium heat. Once warm, add the thinly sliced shallots and salt. Slowly allow them to cook until golden brown, stirring every minute or so. This takes about 20 minutes. The trick is to turn the heat to medium-low once you start to see them turn brown.
Step four: Use a slotted spoon to carefully transfer the fried shallots onto a paper towel-lined plate. Let them rest for a few minutes to drain any excess oil and crisp up as they cool. Gently blot the tops with another paper towel to remove any remaining oil before adding to the jars.
Step five: Cook the farro. Add the vegetable stock and dry farro to a medium saucepan over high heat. Once boiling, turn to a simmer, cover, and cook for 12 minutes. Remove from heat and allow the farro to sit for 5 minutes. Carefully drain the excess water, add salt as desired, and set it aside.
Step six: Add the kale to a bowl and add a tiny drizzle of oil. Gently massage the leaves with your hands for about 30 seconds until they begin to soften and turn a deeper green. Set it aside.
Step seven: Make the vinaigrette. Add all of the ingredients to a small bowl and whisk or to a mason jar, add the lid and shake it. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper.
Step eight: Layer the jars. Add 1/4 of each ingredient to all 4 jars in the following order. Apple cider vinaigrette, squash, farro, kale, pecans, and then shallots. Secure the lids and store in the fridge. Once you are ready to eat them, simply pour out the contents of a jar into a small bowl and enjoy.
Storage
Store these meal prep jars in the refrigerator for up to 4 days.
Tips + Modifications
If you prefer a richer or more generously coated salad, make a little extra dressing to keep in a small jar in the fridge. That way, you can drizzle on more when serving for the perfect balance of flavor in every bite.
As an alternative, you can caramelize the shallots instead of making them crispy.
If you want additional protein, add white beans to the jars for more plant-based protein.
Technically, you can make this one giant salad instead of prepping them into jars.
More Meal Prep Jar-Based Recipes
Layered Fall Harvest Salad Meal Prep Jars (vegan)
Equipment
- 1 baking sheet, lined with parchment paper *to roast the butternut squash
- 1 frying pan *to fry the shallots
- 1 sauce pan *to cook the farro
- 1 mason jar with lid or bowl *to make the dressing in
- 4 mason jars with lids *for the layered salads
Ingredients
For the roasted butternut squash:
- 15oz butternut squash chunks *Use precut chunks and cut larger pieces into smaller chunks
- 1½ teaspoons avocado oil
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the crispy fried shallots:
- 3 large shallots, peeled and thinly sliced
- ¼ cup avocado oil
- ¼ teaspoon salt
For the cooked farro:
- 2⅔ cup vegetable stock
- 1 cup dry farro
- Salt to taste
For the apple cider vinaigrette:
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
For the rest of the salad:
- 4 cups kale leaves, thick stems removed and roughly shredded
- ½ cup pecans, roughly chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the butternut squash cubes to the lined baking sheet. Drizzle with avocado oil and maple syrup and sprinkle with salt, pepper, garlic powder, and cinnamon. Toss everything and spread out the chunks into a single layer. Bake for 30-35 minutes and then set aside to cool.
- Add avocado oil to a frying pan over medium heat. Once warm, add the thinly sliced shallots and salt. Slowly allow them to cook until golden brown, stirring every minute or so. This takes about 20 minutes. The trick is to turn the heat to medium-low once you start to see them turn brown.
- Use a slotted spoon to carefully transfer the fried shallots onto a paper towel-lined plate. Let them rest for a few minutes to drain any excess oil and crisp up as they cool. Gently blot the tops with another paper towel to remove any remaining oil before adding to the jars.
- Cook the farro. Add the vegetable stock and dry farro to a medium saucepan over high heat. Once boiling, turn to a simmer, cover, and cook for 12 minutes. Remove from heat and allow the farro to sit for 5 minutes. Carefully drain the excess water, add salt as desired, and set it aside.
- Add the kale to a bowl and add a tiny drizzle of oil. Gently massage the leaves with your hands for about 30 seconds until they begin to soften and turn a deeper green. Set it aside.
- Make the vinaigrette. Add all of the ingredients to a small bowl and whisk or to a mason jar, add the lid and shake it. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper.
- Layer the jars. Add 1/4 of each ingredient to all 4 jars in the following order. Apple cider vinaigrette, squash, farro, kale, pecans, and then shallots. Secure the lids and store in the fridge. Once you are ready to eat them, simply pour out the contents of a jar into a small bowl and enjoy.
