Fall Salad Meal Prep with Apple Cider Vinaigrette
This healthy Fall Salad Meal Prep is packed with roasted sweet potatoes, apple chicken sausage, quinoa, kale, and a simple apple cider vinaigrette. Perfect for busy weeks, Bible studies, or gatherings—it’s a cozy, high-protein salad that tastes like fall in a jar.
Ingredients
Apple Cider Vinaigrette:
- 3 tbsp honey
- 1/4 cup apple cider vinegar
- 1/3 cup avocado oil or olive oil
- Salt & pepper to taste
Salad:
- 3 medium sweet potatoes cubed
- 2 apples chopped
- 1 12 oz package apple chicken sausage, sliced into chunks
- 3 cups cooked quinoa about 1/2 cup per jar
- 3/4 cup crumbled feta cheese
- 9 cups kale about 1.5 cups per jar, massaged with a drizzle of oil if desired
Let's Make It
- Roast the sweet potatoes: Preheat oven to 400°F. Roast cubed sweet potatoes on a sheet pan for 10 minutes.
- Add apples & sausage: Stir in chopped apples and sausage chunks, return to oven, and roast for another 10–12 minutes until potatoes are tender and sausage is browned.
- Make the vinaigrette: In a small jar, whisk or shake together honey, apple cider vinegar, avocado oil, salt, and pepper. (make a double batch if you like a little extra like me)
- Assemble salad jars:
- Bottom layer: 2–3 tbsp vinaigrette
- 1/2 cup quinoa
- Sprinkle of feta
- Sweet potato & sausage mixture
- Top with 1.5 cups kale
- Seal jars and refrigerate. Shake before eating, or dump into a bowl to enjoy.