Autumn in Mason Jar Salad
Prep time
Cook time
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A Whole30 Mason Jar Salad perfect for a fall treat - picnic in the park!
Recipe type: Salad, Lunch
Serves: 5
For the Salad
  • Brussel Sprouts 8-9 cups (800-900 g)
  • Olive Oil 2 TBSP
  • Sea Salt .5 TSP
  • Black Pepper .5 TSP
  • Medium Sweet Potatoes 3 each
  • Olive Oil 1 TBSP
  • Sea Salt .25 TSP
  • Black Pepper .25 TSP
  • Chopped Kale 4 cups (250 g)
  • Roasted Chicken 18 oz (500 g)
  • Sliced Apple 2 each
  • Pepitas/Pumpkin Seeds 5 TBSP
  • Chopped Walnuts 5 TBSP
For the Dressing
  • Mandarin/Clementine/Satsuma 1 each
  • Water .5 cup (60 ml)
  • Apple Cider Vinegar .25 cup (30 ml)
  • Olive Oil .25 cup (30 ml)
  • Minced Garlic Clove 2 each
  • Sea Salt and Pepper to taste
  1. Preheat the oven to 400 F/ 205 C and line two baking sheets with foil or parchment paper
  2. In a large bowl, mix the Brussels sprouts with the first 2 TBSP of olive oil, and the .5 TSP of salt and pepper. Toss to combine, coating evenly and then place on one of the baking sheets in the oven for approximately 30 - 40 minutes or until cooked through.
  3. Meanwhile, dice the sweet potato into about 1" pieces and add to the same bowl with the next 1 TBSP of olive oil, .25 TSP salt and pepper. Toss to combine, coating evenly and then place on the other baking sheet. Add to the oven for approximately 15-20 minutes or until cooked through.
  4. Then peel the mandarin/clementine/satsuma and place into a blender along with the remaining olive oil, the water, and the apple cider vinegar and pulse to break up the orange and combine all ingredients. Add salt and pepper to taste.
  5. Add the dressing to the bowl along with the kale and massage the dressing into the greens.
  6. Then build your mason jars (or plate as desired). In this case I would recommend putting the massaged kale and any extra dressing in first as the bottom layer, then add the cooled sweet potatoes, followed by the cooled Brussels sprouts, and then the chicken.
  7. If you want to finish it off with the apple slices and the nuts/seeds at the very top you may (then everything is in one jar), but I would recommend keeping both on the side to prevent the apples from browning or the nuts from getting soggy. Add them to your salad when ready to eat and enjoy! You will have enough to make 5 jars and they will keep well for up to a week if refrigerated.
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