Salads always seem to taste better when they are made by someone else, right? Well, why not take matters into your own hands and build your own nutrient-dense, flavorful, and protein packed salad for this week’s meal prep? These roasted vegetable and chicken mason jar salads features roasted brussels sprouts, shallots, and butternut squash, seasoned with thyme and oregano. Layered with rotisserie chicken breast, mixed greens and tangy goat cheese, this salad is quite literally layered with flavor. The homemade dressing is the icing on the cake: a creamy dressing made with maple syrup, honey mustard and apple cider vinegar with a yogurt base. Prep these for lunch this week and you won’t regret having this filling and healthy lunch on hand!
Why mason jar salads are one of my favorite meal preps
If you have looked through my website, you may have noticed that I have a handful of mason jar salad recipes. Nothing beats the ease and convenience of a filling salad for meal prep. For me, the best way to store salads to keep them the freshest is by layering the ingredients from most dense to lightest. I am also a sucker for anything aesthetically pleasing. Being able to see all of the different components and colors of a salad make me so excited to eat it.
This salad is stored in 32 oz wide-mouth mason jars, but that is optional. You can also store them in glass meal prep containers if you prefer that. I enjoy using mason jars to store my salads because it allows me to layer the ingredients in order from dense and wet, up to the lightest ingredients, which preserves the freshness of all of the components. I promise, the salads stay fresh all week when stored this way.
Many times I get the question “but do they really stay fresh?” The answer is: yes! The salads stay fresh when using this method. Note, I do not add the dressing to these mason jars, I keep it to the side and add it right before serving. I also do not eat the salads from the mason jars directly, because I find it hard to reach the ingredients all the way at the bottom. Instead, I dump the salad into a bowl right before eating and then add my dressing. You can eat them right out of the mason jar, though, if you are able to reach all of the ingredients. This salad is huge, and the mason jars are packed to the brim! 
Check out my other mason jar salad recipes:
Autumn Harvest Mason Jar Salads Chicken Club Mason Jar Salads Shortcut Grilled Chicken Caesar Mason Jar Salads Caprese Mason Jar Salads Strawberry Poppy Seed Mason Jar Salads Southwest BBQ Mason Jar Salads What’s in these roasted vegetable and chicken mason jar salads?
- roasted butternut squash, shallots, and brussels sprouts
- rotisserie chicken breast
- mixed greens
- tangy goat cheese
- homemade creamy maple and honey mustard dressing
The combination of flavors in this mason jar salad are savory, tangy, and slightly sweet. The salad is filling and nutrient-dense. 
What will I need to make this recipe?
- cooked chicken breasts
- I used a rotisserie chicken for this for the ultimate short cut.
- butternut squash
- I used one large butternut squash; once cubed, it’s equivalent to 4 heaping cups.
- brussels sprouts
- I used two 9-ounce containers, equivalent to 4 cups.
- shallots
- Shallots are a cross between garlic and red onion, in my opinion. I love them! They have a more mild onion flavor.
- dried thyme
- kosher salt
- dried oregano
- mixed greens
- goat cheese
- If you are not a fan of goat cheese, you can omit it all together, or substitute in feta cheese or any other cheese of your liking.
For the dressing, you will need:
- plain non-fat Greek yogurt
- This makes the dressing creamy, but you do not taste the yogurt at all.
- maple syrup
- I use organic, real maple syrup. The flavor can’t be beat.
- honey mustard
- olive oil
- apple cider vinegar
- kosher salt
- fresh cracked pepper
How to make roasted vegetable and chicken mason jar salads
Since I used rotisserie chicken as a short cut, the only cooking involved is roasting the vegetables. To do this, preheat the oven to 400F. Spray a sheet pan with olive oil spray, and then add the cubed butternut squash, trimmed and halved brussels sprouts, and the sliced shallots. Spray more olive oil spray on top of the vegetables, and then add the salt, oregano and thyme. Toss to coat.
Roast the vegetables for about 20 minutes, then remove the brussels sprouts and shallots from the sheet pan, and return the butternut squash to the oven for another 20-25 minutes or until fork tender. Let the vegetables cool before adding them to the mason jars. In the meantime, cut the chicken breast into cubes (or you can shred it). Mix the dressing ingredients together in a bowl, and weigh out the cheese.
Layer the mason jars as follows:
- roasted vegetables
- cubed chicken breast
- mixed greens
- goat cheese
You can divide the dressing into portions in small containers; one serving is 3 tbsp of dressing. I like to add the dressing right before eating to prevent the salad from getting soggy.
Roasted Vegetable and Chicken Mason Jar Salads
Equipment
- 4 32-ounce mason jars
- sheet pan
Ingredients
- 4 cups butternut squash, cubed, 1 large butternut squash
- 4 cups brussels sprouts, halved, about 1 lb
- 4 shallots, large, sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp kosher salt
- fresh cracked pepper
- 2 cooked chicken breasts, I used rotisserie chicken breasts
- 8 cups mixed greens, I used a 5 ounce package of mixed greens
- 2 oz goat cheese
Dressing
- 1/2 cup plain non-fat Greek yogurt
- 2 tbsp maple syrup
- 1 tbsp honey mustard
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- fresh cracked pepper
Instructions
- Preheat the oven to 400F.
- Peel and cube the butternut squash.
- Trim the ends off the brussels sprouts and slice them in half.
- Slice the shallots.
- Spray a large sheet pan with olive oil spray.
- Arrange the cut vegetables on the sheet pan.
- Add more olive oil spray on top of the vegetables.
- Season with the thyme, oregano, salt and pepper. Toss to coat.
- Roast the vegetables for 20 minutes, then remove the shallots and brussels sprouts from the sheet pan and set aside.
- Return the sheet pan with the butternut squash to the oven, and roast for another 20-25 minutes or until fork tender.
- Allow the vegetables to cool.
- Add 1.5 cups of cooked vegetables to each mason jar.
- Chop the chicken breast into cubes and add it on top of the vegetables.
- Top with the mixed greens (pack them in).
- Add 1/2 ounce of goat cheese on top of the greens in each jar.
Dressing
- Combine all dressing ingredients, whisk together.
- Serving size: 3 tablespoons per salad.
Notes
Nutrition
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Really looking forward to making this!
This salad is amazing! I added a pear on top. So good!
As always this looks amazing! I have it all prepped for the week, can’t wait to try it!!
Can you use regular non-fat yogurt? Do you have to use Greek?
Delicious! My first meal prep and this will def help keep me on track this week. Yummy flavors and the dressing is amazing. Thanks Steph!
Second day eating for lunch… SO GOOD!! All the flavors blend together, the dressing is great too!
As written, the recipe is very tasty. All the flavors are very good and complimentary. My only complaint is that all the components have almost the same texture. There’s nothing very crispy in the salad so I added half a diced apple the second time I had it and it was even better. The apple gave it the crisp I was looking for and complimented all the wonderful flavors that are already there.
DELICIOUS. Meal prepped for the week using frozen butternut squash and Hughes honey mustard and it was perfect. Omitted the goat cheese and came out to 3PP with +4 for the veggies!
Really liked this with a twist…made the veggies and dressing per recipe, then just made my salad for tonight w the toppings, chicken and cheese. Saved the veggies for more salads or meals this week. Dressing is great and fewer calories tha light bottled ones! Thank you Stephanie!!
This was delicious. I am not a salad person and I was afraid to try it out. However It was so good. I plan on making it again.
This recipe was amazing. The dressing is so creamy & delicious. I loved the combination of flavors.
Omgggg this salad is AMAZING!!!! It’s everything I want for a winter salad. Seasoning is simple and works great with all the vegetables and the dressing is diving. Will definitely be a regular in my meal planning. Thanks Steph!
Omgggg this salad is AMAZING!!!! It’s everything I want for a winter salad. Seasoning is simple and works great with all the vegetables and the dressing is divine. Will definitely be a regular in my meal planning. Thanks Steph!
Quick, easy, and delicious! A new favorite. I wasn’t going to use the goat cheese, so glad I did. The dressing is also quick and easy which is one of the things I love about Sweetsavoryandstpeh!!!!
This is absolutely amazing! I love the combination of roasted veggies. The dressing makes the whole salad, don’t skip it. Thanks for sharing!
Meal prepped for this week. Currently eating it and it’s amazing!
You had me at roasted veggies. Lunch today. So filling and I loved the dressing. Like it better than the bottled yogurt dressing on the market.
This recipe was SO good. I was skeptical about the yogurt in the dressing but it is so amazing and you can’t taste the yogurt at all!
Salad was delicious and so filling!! Will definitely make this again.
This was one of the best salads I have ever had! They stayed fresh all week and were SO delicious. Will be making them again asap!
Prepped these salads this weekend and had my first for lunch today. Absolutely delicious and so filling! These will definitely be in the meal prep rotation!
This is such an easy meal prep and delicious salad. I will definitely will be keeping this recipe on rotation!
I am genuinely excited for lunch at work on the days I make this one. So good. Especially love the dressing
Absolutely delicious! The dressing makes the salad!
So good!! I could eat this every day!!
Made this for dinner with butternut squash soup and it was outstanding! Even the husband enjoyed it!! Two mason jars in the fridge for weekend lunches! Perfect!!
Another incredible mason jar salad recipe from Steph! I haven’t tried one I didn’t love and this one is no exception. Make the homemade dressing too. It’s easy and compliments the salad flavors perfectly!
Loved this salad and the dressing for food prep! I used the shortcut and also picked up a store bought rotisserie chicken AND because I already had both a frozen bag of squash and Brussels sprouts, I just used those. So quick and easy! I’m excited for my lunches this week 🙂 Thanks Steph!
Easy and awesome recipes that were easy to make and even better eating.