Apple Cranberry Almond Mason Jar Salads with homemade Greek Yogurt Poppy Seed Dressing are a fresh and healthy make-ahead lunch option.
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:
- 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.)
- 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.)
- 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
- Dressing. First spoon 2-3 Tablespoons dressing in the bottom of a 32oz mason jar.
- Crunchy vegetables. In this case it’s celery, but the rule also applies to radishes, carrots, cucumbers, broccoli, etc.
- Fruits and berries. Toss fruit like chopped apples, pears, and berries in next.
- 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.
- Toppings. Add goodies like dried fruit, fresh herbs, nuts and seeds next.
- 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!
Equipment
Ingredients
- 2 chicken breasts, ~1lb, pounded to an even thickness
- garlic salt and pepper
- 4 ribs 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
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
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I miss your 80/20 rule. It’s okay to be free every once in awhile!
Oh it’s definitely still there! Pizza and cookies for lunch everyday isn’t a good idea for my 32 vs 22 year old self though. :)
Looks delicious! Where would you put cheese like feta or blue?
Whoops – totally missed the cheese! I’d put it as the last layer before the lettuce.
I do eat lunch at my desk most days – after I workout at the gym! And technically, we don’t have a lunch room table, so there’s no other choice. :) This salad looks delish. I’m going to have to give it a try.
Mason jar salads are ALL kinds of happy <3 definitely need this in my very real #saddesklunch life.
I have been wanting to try salad in a jar so thank you for posting this!
This looks delicious! I’m always looking for new healthy recipes I can mass-produce on Sunday and have for lunches all week at my desk. I’ve seen jar salads before but something about this one makes think I’ll actually follow through and make it. And who doesn’t love a reason to buy yet ANOTHER size of mason jar!?
I’ve yet to try a mason jar salad. I used to be that sad person eating at their desk everyday. It was the only me time I ever got throughout the day. Finally I realized that was not the life I wanted for myself and left corporate America to become a nutritionist. Hopefully I didn’t make the wrong decision but I will tell you I’m a whole lot happier!
Your story sounds very similar to mine. Good for you for taking a leap of faith!
Do you need to toss the apples/fruit in something so it doesn’t brown?
Nope, they stay nice and white for up to 3 days!
I always love the idea of mason jar salads, but there’s never enough greens for me? Like the space left in the jar on the top is not enough for it to be a salad, just toppings with a little garnish of greens haha. Maybe I need huge mason jars!
Me too – that’s why I use the jumbo 32oz-ers. ;)
Mmmm! Mu husband and I love mason jar salads! I am excited to try this one.
The mason jar salads intrigue me. For meal planning purposes how long do they last? Can I make 4 on a Sunday to have Monday-Thursday?
They for sure last three days – I haven’t tried four days, but I’m sure they’d be just fine. I just think about the salads they have at airport kiosks – I’m sure those are packed at least a week in advance! (Sorry, weird example!) ;)
My husband is a gym teacher and the most picky eater on the face of the planet…..but he says he’s going to try to eat healthier. So I pack his lunches everyday because he says school lunches are vile. Which is true. But I love the Mason Jar idea to pack his lunch in!! And he can look trendy at work.
Totally trendy! Plus a little more exciting since it’s packed in a jar. :)
PIZZA LUCE HOW I MISS THEE! Also, I’m so guilty of the lunch at the desk. Thanks for the reminder to walk away from the screen and a recipe that makes it a snap.
RIGHT?! Best pizza ever!