Two Make-ahead Mason Jar Salads {For Winter}


Serving 2 people


15 min



Ingredients

  • canned black beans 1 cup canned black beans, rinsed and drained
  • carrots 2 whole carrots, peeled
  • cauliflower 1 cup roasted cauliflower, cooled
  • feta 1/4 cup cubed feta
  • kale 4 cups chopped kale
  • napa cabbage 4 cups shredded napa cabbage
  • pepitas 1/2 cup pepitas
  • raisins 1/2 cup raisins
  • salad dressing 1/4 cup Buttermilk Salad Dressing (or any creamy dressing)
  • sweet potatoes 1 cup cubed roasted sweet potatoes
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How to make it

  1. Shred carrots into ribbons using a vegetable peeler.In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.Divide carrot ribbons between each jar on top of the dressing.
  2. Add the raisins next, then the roasted cauliflower and pepitas, dividing them between two jars, and layering them.Cover ingredients with 2 cups shredded napa cabbage.Top with a clean, dry lid and refrigerate for up to 5 days.In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.Crumble 2 Tablespoons of feta into each jar on top of the dressing.
  3. Add the black beans and the cubed roasted sweet potato, dividing them between two jars, and layering them.Top with chopped kale, again dividing the portion between the two jars.Top with a clean dry lid and refrigerate for up to 5 days.