About this recipe

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.

Instructions

1. 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. 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. 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. 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. 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.