Autumn is in full swing, and that means it's time to enjoy the delicious flavors and aromas of the season. That's why we're happy to share the recipe for this healthy autumn salad with you. Nutritious, warming, easy to take with you, and absolutely delicious!
Curious why we've included pumpkin and Brussels sprouts in this autumn salad? You can read all about it here!
Why a 'salad in a jar' autumn salad?
A salad in a jar is not only trendy but also incredibly convenient. This autumn salad is ideal for a healthy lunch on-the-go, whether you're heading to work, enjoying a day out, or simply don't feel like spending a lot of time in the kitchen. By starting with the dressing and ending with the ingredients that need to stay crispy, all flavors and textures are preserved well. Just flip the salad onto a plate and voilà! Ready to eat!
This autumn version is packed with vitamins and minerals that boost your immune system and increase your energy levels. It's a quick, easy, and delicious way to treat yourself during the busy autumn season!
Read here why eating seasonal vegetables is always a good idea.
What do you need for this autumn salad?
Ingredients for 2 people:
- 2 sweet potatoes
- 150 grams Brussels sprouts
- 60 grams quinoa
- 100 grams pumpkin cubes
- 2 handfuls of unsalted pecans
- 75 grams goat feta cheese
- 1 handful of dried cranberries
- 1/2 red onion
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 4 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp honey
- 2 tsp mustard
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp chili flakes
- optional: salt and pepper
How to make this autumn salad?
- Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper;
- Peel the sweet potatoes and slice the red onion into half-rings, mix with the cleaned Brussels sprouts, pumpkin cubes, 1 tbsp olive oil, and the dried herbs;
- Spread over the baking sheet with the fresh herbs and bake for 20 - 25 minutes in the preheated oven, stirring regularly;
- Meanwhile, cook the quinoa according to the package instructions;
- In the 2 mason jars, mix the remaining olive oil with the honey, apple cider vinegar, and mustard, then spoon the quinoa on top;
- Next, layer the grilled vegetables over the mason jars and finish with the feta cheese, pecans, and cranberries;
- Let it cool down briefly, then store in the refrigerator;
- The salad in a jar autumn edition is now ready to eat!
You can store this delicious autumn salad for 2 to 3 days in the refrigerator. Enjoy!
