Apple Cranberry Almond Mason Jar Salads

When I got my first real desk job out of college I had one of three things for lunch every single day for what felt like forever:

1. A slice of Pizza Luce’s Baked Potato Pizza (I worked above the restaurant and the scent of baking pizzas started wafting upstairs each day at 10am. I never stood a chance.)
2. Signature Spicy, Smoky, Sweet Chili. I’d make a big batch every Sunday then eat a tupperware full of chili every single day until it was gone (newsflash: this recipe makes a GIANT pot. You do the math.)
3. Lean Cuisine Frozen Macaroni and Cheese. (No excuse LOL.)

Totally wishing I’d had Apple Cranberry Almond Mason Jar Salads with Greek Yogurt Poppy Seed Dressing back then, because this fresh and delicious lunch idea is not only make-ahead but full of good for you ingredients so you don’t experience the dreaded post-lunch crash!

Mason Jar Salads

I know frozen meals and heading to a nearby restaurant may seem easier/more exciting than bringing your own boring lunch from home, but mason jar salads are incredibly economical, and it takes less than 20 minutes to assemble four of these babies.

If you’re worried about monotony, mix it up! I’ll share the secret for making sure mason jar salads stay nice and crisp for days in the fridge, no matter what toppings you use.

Even if you don’t go with my savory, sweet, crunchy, and chewy combination of fresh celery, apples, chicken, sliced almonds, green onions, dried cranberries and fresh lettuce — the secret to success is in the layer order.

How to Layer Salads in Jars

1. Dressing. First spoon 2-3 Tablespoons dressing in the bottom of a 32oz mason jar.
2. Crunchy vegetables. In this case it’s celery, but the rule also applies to radishes, carrots, cucumbers, broccoli, etc.
3. Fruits and berries. Toss fruit like chopped apples, pears, and berries in next.
4. Protein. Chopped chicken, steak, beans, and shrimp are to be placed on top so they don’t get soggy from moisture-rich fruits and vegetables.
5. Toppings. Add goodies like dried fruit, fresh herbs, nuts and seeds next.
6. Greens. Place delicate, leafy greens on top then screw on the lid.

When it’s time to eat, grab the mason jar from the fridge then give it a big shake and voila — a fresh, nutritious, and vibrant lunch!

Start by making the Greek Yogurt Poppy Seed Dressing, which is a cinch to stir together.

Combine plain Greek yogurt with apple cider vinegar, honey, minced shallot, poppy seeds, salt, and pepper in a bowl then stir until smooth.

Scoop 2-3 Tablespoons dressing into the bottom of 4, 32oz mason jars with lids then top with chopped celery and apples.

Next layer in chopped chicken that’s been seasoned with garlic salt and pepper then sauted and cooled completely (or use leftover chicken to make these jars even easier!) followed by sliced almonds, dried cranberries, and chopped green onions.

I love this combination of sweet, savory, crunchy, and chewy.

Last step is to fill the mason jars to the top with your greens of choice. I use a mixture of chopped romaine and baby spinach, but you can use whatever you like/have on hand. Last step is to screw on the lids then stash in the fridge.

When it’s time to eat, just shake, unscrew, and eat!

The most important part of this post is sharing the method for making mason jar salads — start with the dressing followed by crisp vegetables, fruit, protein, toppings, and lettuce. That said, feel free to jazz up your mason jar salads to your liking.

Get creative, and enjoy!

Apple Cranberry Almond Mason Jar Salads

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by Kristin

Prep: 15 minutes mins

Total: 15 minutes mins

Servings: 4 jars

GFGluten FreeEFEgg Free

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Apple Cranberry Almond Mason Jar Salads with homemade Greek Yogurt Poppy Seed Dressing are a fresh and healthy make-ahead lunch option.

Equipment

• 4 Quart Size Mason Jars

Ingredients 

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• 2 chicken breasts, ~1lb, pounded to an even thickness
• garlic salt and pepper
• 4 stalks celery, chopped
• 2 apples, chopped
• 1/2 cup sliced almonds
• 1/3 cup dried cranberries
• 2 green onions, chopped
• 6-8 cups mixed greens

For the Greek Yogurt Poppy Seed Dressing:

• 5 oz plain Greek yogurt
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon honey
• 1 Tablespoon minced shallots
• 1/2 teaspoon poppy seeds
• salt and pepper

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Directions 

For the Greek Yogurt Poppy Seed Dressing:

• Mix all ingredients together in a small bowl then taste and adjust salt and pepper if necessary. Scoop 2-3 Tablespoons dressing into the bottom of each mason jar then set aside.

For the Mason Jar Salads:

• Season chicken breasts on both sides with garlic salt and pepper then saute in a nonstick sprayed skillet over medium-high heat until cooked through. Chop into bite-sized pieces then cool completely.
• Divide remaining ingredients evenly then layer in the following order on top of the dressing in the jars: celery, apples, cooked then cooled chicken, sliced almonds, dried cranberries, green onions, and lettuce. Screw on lids then store in the fridge for up to 3 days.

Nutrition

Serving: 1jar, Calories: 269kcal, Carbohydrates: 33g, Protein: 20g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 38mg, Sodium: 129mg, Potassium: 689mg, Fiber: 5g, Sugar: 24g, Vitamin A: 989IU, Vitamin C: 21mg, Calcium: 115mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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