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.
Servings: 4 jars
Calories: 573kcal
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.
Notes
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.
Nutrition
Serving: 1jar | Calories: 573kcal | Carbohydrates: 65g | Protein: 8g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Sodium: 591mg | Potassium: 747mg | Fiber: 13g | Sugar: 11g | Vitamin A: 13547IU | Vitamin C: 44mg | Calcium: 152mg | Iron: 3mg