5 from 24 votes
Sweet Potato & Quinoa Mason Jar Salad
Sweet Potato & Quinoa Mason Jar Salad features roasted sweet potato chunks paired with fluffy quinoa and crunchy vegetables like shredded cabbage, carrots, and mixed greens. With a bright orange-ginger dressing layered at the bottom, this salad combines hearty textures with zesty flavors. Prepared in mason jars, it offers a convenient, transportable meal option with balanced nutrients and varied textures.
Prep Time
30 mins
Total Time
30 mins
Servings:
4
Calories:
477 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 cups sweet potato cut into 1-inch chunks
- 1 tablespoon olive oil
- salt sea salt
- 1 cup quinoa , rinsed
- 2 cups water
Orange-Ginger Dressing
- 1/2 cup orange juice
- 1/4 cup apple cider vinegar raw
- 1/4 cup olive oil
- 2 tablespoons honey
- 1-2 tablespoons ginger to taste, roughly a 1-2 inch knob, fresh
- 1 tablespoon whole grain mustard
Salad
- 1/2 head cabbage , shredded
- 2 cups carrot shredded
- 4 cups mixed greens
- 4 mason jar quart-sized
Instructions
- Preheat the oven to 400ºF and arrange the potatoes into a single layer on the pan. Drizzle the potatoes with olive oil and use your hands to toss them in the oil. Sprinkle with salt and roast until tender, about 20 minutes.
- Once the potatoes are in the oven, combine the quinoa and water in a small saucepan over high heat and bring it to a boil. Cover and lower the heat and allow the quinoa to cook until tender, about 15 minutes.
- While the potatoes and quinoa are cooking, prepare the salad dressing. Combine the orange juice, vinegar, olive oil, honey, ginger, and mustard in a high speed blender and blend until smooth. Set aside.
- You can serve this right away with the warm toppings, but for a make-ahead meal, allow the sweet potatoes and quinoa to cool before assembling the mason jars. (So that they don't steam the other veggies.)
- To assemble the salads, add a 1/4 cup of dressing to the bottom of a mason jar. Then add the shredded cabbage, cooked quinoa, carrots, sweet potatoes, and leafy greens on top. Seal with a lid and store the salads in the fridge until ready to serve, up to 5 days.
- When ready to serve, shake the jar to help distribute the dressing, then dump the jar into a large bowl and serve immediately.
Cup of Yum
Nutrition Information
Calories
477kcal
(24%)
Carbohydrates
67g
(22%)
Protein
10g
(20%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Sodium
164mg
(7%)
Potassium
1002mg
(21%)
Fiber
9g
(36%)
Sugar
20g
(40%)
Vitamin A
20755IU
(415%)
Vitamin C
71.7mg
(80%)
Calcium
119mg
(12%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 477
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Sodium | 164mg | 7% |
| Potassium | 1002mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
| Vitamin A | 20755IU | 415% |
| Vitamin C | 71.7mg | 80% |
| Calcium | 119mg | 12% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.