This Mason Jar Salad isn’t just a powerhouse of nutritious superfoods; it’s a delicious blend of flavors as well. Ideal for meal prep, it offers convenient grab-and-go meals for the entire week.
When I’m feeling extra good all I want is a heaping dose of veggies (is that weird?) so that’s what I’m serving up in this recipe. Lots, and lots of veggies.
I also like to have a dinner option that easily doubles as my lunch the next day. And this is it. Salads in jars have been around for forever (at least, in Pinterest years) but if it ain’t broke, right?
I made two versions, but basically you can add/leave out any ingredients that you like and sub-in your favorites. Because my husband has a strict “no-feta” policy, I made sure to make one without and one with! So basically, you just do you.
I don’t recommend adding foods that don’t hold up well such as avocado, croutons, tortilla chips, apples or pears.
The key to layering a mason jar salad is to start with the dressing, then add the crispy ingredients that won’t get soggy from the dressing. Next, add the grains, lentil and proteins and top with greens and cheese.
You’ll want to keep the jars upright too to prevent the dressing from mixing with other ingredients prior to eating.
Each jar is one serving and all you need to do is shake the jars prior enjoying. You can eat these salads straight from the jar or pour into a bowl.
Mason jar salads are ideal for meal prep because they last for up to 4 to 5 days in the fridge. Perfect for work or school lunches, a quick snack or a ready to eat meal on a busy weeknight.
Superfood Mason Jar Salad
This Mason Jar Salad isn't just a powerhouse of nutritious superfoods; it's a delicious blend of flavors as well. Ideal for meal prep, it offers convenient grab-and-go meals for the entire week.
Ingredients
- 1 1/2 cups quinoa, cooked
- 1/2 cup balsamic vinegar
- 2 tbs olive oil
- 1 cup great northern beans (or cannellini), rinsed, drained
- 1 cup kidney beans, rinsed, drained
- 1/2 cucumber, diced
- 1 cup green peas, frozen then thawed
- 1/4 red onion, thinly sliced
- 1/2 cup greens (I used kale and some mixed greens)
- 1 cup halved cherry tomatoes
- 2 tbs feta cheese
Instructions
- Cook the quinoa according to package instructions (about 15-20 mins). Allow the quinoa to cool then place in the fridge to chill.
- Prepare two large mason jars and pour about 1/4 cup of balsamic vinegar into each along with 1 tbs of olive oil (again, into each container).
- Add the beans, then top with the chilled quinoa (be sure to split evenly between the two jars).
- Sprinkle the cucumber over the quinoa, then add the peas and cherry tomatoes.
- Top with red onion then the mixed greens and last, sprinkle on the feta cheese.
- Seal and keep in the fridge overnight, or serve immediately.
Notes
Wide mouth mason jars are best but I also use leftover spaghetti sauce jars.
A 1/2 cup of dry quinoa will yield about 1 1/2 cups cooked.
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