This is the first salad-inspiration combo from the 6-week “On-the-Go Jar Salad” series. Respect your journey and don’t let busy-ness compromise your health goals—prep a handful of these salads for quick meals that travel well to the office, in a cooler, or on roadtrips. Keep jar upright during transport, then shake and enjoy. If you’re not adding dressing to the jar (during plane travel, for instance), find a lemon wedge, pepper, and/or olive oil (check a food court), which makes a nice, simple dressing.
These are amounts for pint-sized jars—please adjust salad fixin quantities as you see fit. Dressing amounts are also for one serving, so increase amounts based on the servings you need. Store in the fridge for up to 7 days.
Layer 1: Dressing
2 tbsp balsamic vinegar
1 tsp extra virgin olive oil
1 tsp fresh lemon juice
Pinch fine-ground sea salt
Layer 2: 1/4 cup cooked quinoa (any color you like)
Layer 3: 1–2 tbsp diced, or sliced, red onion
Layer 4: 1/3 cup sweet potato, diced and steamed or roasted
Layer 5: 1 cup raw kale (or collard greens), chopped and massaged to 1/2 cup
Layer 6: 2–3 tbsp toasted or candied pecans, chopped
1. Whisk together dressing ingredients.
2. Beginning with layer 1 as the bottom, fill jar in layers upwards from there.
1. Try this salad with any greens you like.
2. Substitute butternut squash for sweet potato to change it up.
Now, I want to hear from YU.
Have you tried making On-the-Go Jar Salads yet? What’s your idea of the perfect combo?
Tell us with a comment below.
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