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Mason Jar Salads

Mason Jar Salads

Vibrant, layered mason jar salads built for weekly meal prep — dressing on the bottom, hearty grains and proteins in the middle, and crisp greens on top so everything stays fresh for days. Shake and eat straight from the jar or pour into a bowl. Customizable, colorful, and endlessly satisfying.

4 servings · Prep 25 min · Cook 20 min · Total 45 min

American · Lunch · Salad

Ingredients

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Dressing

  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • maple syrup
  • 2 cloves garlic pressed or minced
  • 0.5 cup extra-virgin olive oil
  • 0.25 tsp fine sea salt
  • 1 pinch black pepper freshly ground

Quinoa

  • 0.75 cup quinoa dry, rinsed

Main

  • 1 can chickpeas drained and rinsed
  • 1 large red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 0.5 cup cucumber diced
  • 4 cup curly kale ribs removed, leaves chopped
  • 2 cup baby spinach
  • 0.5 cup crumbled feta cheese
  • 0.25 cup toasted sunflower seeds or walnuts
  • walnuts

Equipment

  • Stovetop
  • Saucepan
  • Mixing Bowl
  • Pot
  • Fork
  • Lid
  • Measuring Cups
  • Quart Jar
  • Whisk
  • Knife
  • Measuring Spoons
  • Cutting Board
  • Saucepan (1 Quart)
  • Mixing Bowl (4 Quarts)
  • Dipping Fork
  • Colander

Instructions

  1. In a small bowl, whisk together the @[Balsamic Vinegar], @[Dijon Mustard], @[Honey], and @[Minced Garlic]. Slowly drizzle in the @[Extra-Virgin Olive Oil] while whisking constantly until the dressing is emulsified and smooth. Season with @[Fine Sea Salt] and freshly ground @[Black Pepper]. Taste and adjust as needed.
  2. Cook the @[Quinoa]: combine rinsed @[Quinoa] with 1½ cups of water in a medium #[Saucepan]. Bring to a boil, then reduce heat to ^[low], cover, and simmer for ~[15 minutes] until water is absorbed. Remove from heat, fluff with a fork, and let cool completely before using.
  3. While the @[Quinoa] cools, prep all vegetables: dice the @[Red Bell Pepper] and @[Cucumber], halve the @[Cherry Tomatoes], and chop the @[Curly Kale] (removing tough ribs). Place the chopped @[Curly Kale] in a bowl, add a small pinch of @[Fine Sea Salt] and a tiny drizzle of @[Extra-Virgin Olive Oil], and massage with your hands for ~[1–2 minutes] until slightly softened and darker green.
  4. Assemble the jars in layers, starting from the bottom: divide the balsamic vinaigrette evenly among 4 wide-mouth 32 oz #[Quart Jar] (about 2–3 tablespoons each). Next, add the @[Chickpeas], then the diced @[Red Bell Pepper], @[Cucumber], and @[Cherry Tomatoes]. Add a layer of cooled @[Quinoa], followed by @[Feta Cheese] and @[Sunflower Seeds] if using. Finish with a generous handful of massaged @[Curly Kale] and @[Baby Spinach] on top.
  5. Seal the jars tightly with lids and refrigerate for ~[up to 5 days]. When ready to eat, shake the jar vigorously to distribute the dressing, or pour the contents into a bowl and toss well. Serve immediately.