Nothing captures autumn like these Autumn Harvest Mason Jar Salads: roasted butternut squash, dried cranberries, walnuts, goat cheese, crisp apples, and grilled chicken layered together for a delightful mix of flavors and textures. Bonus: they’re packed in mason jars for easy meal prep. These salads are satisfying, simple to prepare, and visually beautiful.
Why mason jar salads are perfect for meal prep
Mason jar salads are one of my favorite meal-prep ideas because they’re convenient, keep well, and look inviting. The trick to keeping salads fresh is layering: place the densest or moist ingredients on the bottom and the lightest, most delicate items on top. Seeing the colorful layers makes these salads even more appealing, and the Autumn Harvest version highlights classic fall flavors that make a filling, satisfying lunch.
Ingredients you’ll need
Below are the ingredients for these mason jar salads. Many seasonings are pantry staples.
- chicken breast
- onion powder
- garlic powder
- paprika
- coriander
- dried thyme
- nutmeg
- kosher salt
- pepper
- olive oil
- balsamic vinegar
- butternut squash
- olive oil spray
- mixed greens
- goat cheese
- dried cranberries
- walnuts
- dried apple chips or fresh apples
- your favorite salad dressing (use it just before serving)
How to make Autumn Harvest Mason Jar Salads
Season and cook the chicken
Make the marinade by combining onion powder, garlic powder, paprika, coriander, salt, pepper, olive oil, and balsamic vinegar into a thick paste. Rub it over the chicken breasts and refrigerate in an airtight container or plastic bag for at least a short time; overnight is fine if you have it.
Cook the chicken on a grill pan, cast-iron, or frying pan over medium-high heat, taking care not to overcrowd the pan. Once cooked through, transfer to a cutting board and cut into bite-size pieces. Return the pieces to the pan with any juices and add a tablespoon of balsamic vinegar, cooking briefly to deepen the flavor. Set aside to cool.
Roast the butternut squash
Preheat the oven to 400°F. Spread peeled, cubed butternut squash on a sheet pan and season with salt, ground cinnamon, coriander, dried thyme, nutmeg, and pepper. Spray lightly with olive oil spray and toss to coat. Roast for about 40 minutes, flipping halfway, until the pieces are crisp on the outside and tender inside. Remove and cool.
Assemble the jars
Make sure cooked chicken and roasted squash are fully cooled before assembling to prevent wilting. Dice the apples and portion the toppings (walnuts, goat cheese, and cranberries).
Layer the jars starting with the roasted butternut squash on the bottom, followed by the grilled chicken, then the diced apples. Pack mixed greens on top of these layers, and finish with dried cranberries, walnuts, and goat cheese. Keep the dressing separate and add it just before serving to maintain freshness—two tablespoons per salad is a good guideline.
I don’t usually eat the salad straight from the jar because it’s hard to get a bit of everything in one bite. I store them in the jars for freshness and portability, then dump everything into a bowl and toss with dressing before eating. If you don’t have mason jars, standard meal-prep containers work fine.
Equipment and notes
- Grill pan, cast-iron pan, or frying pan for the chicken
- Sheet pan for the squash
- 32-oz mason jars or other airtight containers for storage
- Allow cooked ingredients to cool before assembling to avoid soggy greens
If you enjoy mason jar salads, try other variations like chicken club, caprese, grilled chicken Caesar, strawberry poppy seed, or southwest BBQ versions for more meal-prep inspiration.