Pre-heat oven to 425 degrees F. Wash, peel and dice the sweet potato into bite sized pieces. Place sweet potato on a large baking sheet and toss with 1 ½ tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon black pepper, until well coated. Roast sweet potato in the oven, until fork tender, about 30-40 minutes.

Prepare the quinoa according to package directions. Add the quinoa, along with 2 ½ cups of water into a small saucepan. Place lid on and turn heat on medium-high. Once water is boiling, turn heat to lowest setting and let quinoa cook, with lid on, until water has been absorbed, about 15 minutes. Let sit with the lid on for a few minutes, fluff with a fork and set aside until ready to assemble salads.

Add all salad dressing ingredients to a jar, or small bowl, and whisk together until emulsified. Give the dressing a quick taste and adjust any ingredients as needed.

Assemble the mason jar salads. To each jar, in this order, add: 2-3 tablespoons dressing, ¾ cup quinoa, heaping ½ cup sweet potato, heaping ½ cup chickpeas, heaping half cup shredded bussels sprouts, 2 tablespoons chopped red onion, ¼ cup sliced apple, 1-2 tablespoons dried cranberries, 1-2 tablespoons pepitas. Repeat until all 4 jars have been assembled.

Place the lid on tightly and store in the refrigerator for up to 4-5 days. You can either pour the jarred salad into a large bowl to mix up, or shake jar vigorously, with lid on, and enjoy with a fork. Add extra dressing, if needed.