Fall Vegetable Mason Jar Salad

Makes 2 servings

In Alabama, the weather is perfect for the weekend! Sunny, a slight chill in the air and not a cloud to be seen. This weekend, I encourage you to get outside and enjoy this wonderful season. This salad is a perfect picnic salad to take a long on a hike, a visit to the river to watch the dogs play, or to just eat in your backyard! It is filled with fall vegetables like carrots, Brussels, and kale! Eating in season means those vegetables are filled with the optimal vitamins and minerals your body needs! The chicken adds a little protein which will help keep your body moving all afternoon long! The best part is that you can just buy the rotisserie chicken at your local grocery store!


2 tablespoons raw apple cider vinegar, such as Bragg’s

¼ teaspoon Dijon mustard

1 tablespoon shallots, diced finely

1 tablespoon chopped fresh thyme, divided

3/4 + 1/8 teaspoon kosher or sea salt, divided

1/2 + 1/8 teaspoon ground black pepper, divided

1/2 teaspoon ground cardamom, divided

3 tablespoons extra virgin olive oil

1 cup Brussels sprouts, trimmed and quartered

2 large carrots, peeled and sliced diagonally and cut into 1 1/2-inch pieces

½ cup pecan halves

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ cup shredded rotisserie chicken

1 cup chopped raw Tuscan kale, ribs removed

1 cup tri-colored quinoa, cooked according to package directions


In a small bowl stir together apple cider vinegar, mustard, shallots, ½ tablespoon thyme, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cardamom. Let sit for about ten minutes to allow the shallots to soften. Whisk in the olive oil until combined.


Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Place carrots and beets onto the prepared pan, spray with avocado oil and sprinkle with ¼ teaspoon each salt and pepper. Roast for about 15 minutes. Remove from the oven. Add Brussels sprouts and spray with avocado oil and sprinkle with a 1/8 teaspoon each salt and pepper. Cook for another ten minutes until vegetables are crisp-tender with golden brown edges. Remove from oven and cool to room temperature.


Reduce oven to 250°. Line another rimmed baking sheet with parchment. Place pecans on the pan. Bake for about 12 minutes until fragrant and toasted. Immediately place into a bowl, spray with cooking spray and add remaining ¼ teaspoon cardamom, ½ tablespoons thyme, cloves, nutmeg, and remaining 1/4 teaspoon salt and pepper. Toss until well coated with spices and herbs. Spread pecans onto the rimmed baking sheet and let cool to room temperature.


To make the salad: Divide the apple cider vinegar mixture between two large Mason jars. Place the chicken on top, layer with raw kale, then the quinoa, roasted carrots,  roasted Brussels, and top with pecans. Seal the jar and store up 3 days.