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salads in glass jars
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5 from 3 votes

5 Vegetarian Salad in a Jar Recipes

These Vegetarian Salad in a Jar recipes make easy and healthy meal prep lunches you will love! Apple & Candied Pecans, Greek Veggie, Tex Mex, Panzanella and Falafel salads with homemade dressings offer lots of variety and flavor for a delicious and light meal.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Salads
Keyword: healthy salad recipe, jar salads, meal prep salads, Salad in a Jar, vegetarian salad recipes
Servings: 10 Salads in a Jar (2 of each)
Calories: 300kcal
Author: The Creative Bite

Equipment

Ingredients

Apple Salad

  • 1 Apple cored and diced
  • ¼ cup crumbled goat cheese
  • 3 cups mixed greens

Red Wine Vinaigrette (Apple Salad)

  • 3 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar or apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon mustard
  • Salt and ground black pepper to taste

Homemade Candied Pecans (Apple Salad)

  • ½ cup pecans
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon granulated sugar
  • Pinch of salt

Tex Mex Salad

  • 1 cup cherry tomatoes halves
  • ½ cup roasted corn kernels
  • 1 cup black beans
  • ½ Avocado diced
  • ½ cup shredded cheddar cheese
  • 3 cups mixed greens

Cilantro Dressing (Tex Mex Salad)

  • 3 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • ½ teaspoon sour cream or plain Greek yogurt
  • 1 Tablespoon chopped cilantro
  • Salt and pepper to taste

Homemade Tortilla Strips (Tex Mex Salad)

  • 1 10 inch flour tortilla
  • 2 Tablespoons olive oil
  • Pinch of sea salt

Panzanella Salad

  • ½ seedless cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ Red onion peeled and diced
  • 1 Tablespoon chopped fresh basil
  • 2 cups mixed greens

Lemon Vinaigrette (Panzanella Salad)

  • 1 Small clove garlic minced
  • 3 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • Salt and pepper to taste

Homemade Croutons (Panzanella Salad)

  • 2 Slices crusty bread
  • 1 Tablespoon olive oil
  • ½ Teaspoon dried oregano optional

Falafel Salad

  • ½ Seedless cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion peeled and diced
  • 3 cups mixed greens
  • 6-8 Falafel frozen or prepared from mix
  • 2 Tablespoons hummus

Tahini Dressing (Falafel Salad)

  • 2 Tablespoons tahini
  • 2 Tablespoons water
  • 1 Tablespoon lemon juice
  • ½ Teaspoon garlic powder
  • Salt and pepper to taste

Homemade Pita Chips (Falafel Salad)

  • 1 Pita rounds
  • 1 Tablespoons olive oil
  • ½ Teaspoon za’atar seasoning

Greek Veggie Salad

  • ½ cup olives halved
  • ½ Seedless cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ cup crumbled feta cheese
  • 3 cups mixed greens

Lemon Oregano Vinaigrette Dressing (Greek Veggie Salad)

  • 3 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  • Apple Salad
  • Make the candied pecans by melting the butter in a medium skillet. Toss the pecans in the butter, sprinkle with the sugar and salt. Sauté on medium heat, stirring often, for a few minutes until the nuts become fragrant. Remove from the pan to prevent burning and spread out on parchment paper to cool.
  • Whisk the vinaigrette ingredients together and divide between 2 jars. Assemble the salad by adding equal parts of the apples, goat cheese, candied pecans and mixed greens to each jar.
  • Tex Mex Salad
  • Make the tortilla strips by pre-heating the oven to 400°F. Brush the tortilla with the olive oil and cut into thin strips. Place on a baking sheet lined with parchment paper and bake for 10 minutes, or until the strips are lightly golden brown. Remove from the oven and sprinkle with the sea salt.
  • Whisk the dressing ingredients together and divide between 2 jars. Assemble the salad by adding equal parts of the cherry tomatoes, roasted corn kernels, black beans, diced avocado, shredded cheddar cheese and mixed greens. Top with the tortilla strips.
  • Panzanella Salad
  • Make the croutons by pre-heating the oven to 400°F. Toss cubes of bread with the olive oil and a sprinkle with the dried oregano (if using) and place on a sheet pan lined with parchment paper. Bake for 10 minutes or until the bread is lightly golden brown.
  • Whisk the vinaigrette ingredients together and divide between 2 jars. Assemble the salad by adding equal parts of the cherry tomatoes, red onion, diced cucumbers, fresh basil, mixed greens and croutons.
  • Falafel Salad
  • Make the falafel balls according to package directions.
  • Make the pita chips by pre-heating the oven to 400°F. Brush the pita round
    with the olive oil and sprinkle with the za’atar. Cut into 8 wedges each. Arrange
    on a baking sheet lined with parchment paper and bake for 10-15 minutes until
    the chips are lightly golden brown.
  • Whisk the vinaigrette ingredients together. If the mixture is too thick, add water, 1
    teaspoon at a time, until you’ve achieved the desired consistency.
  • Divide the dressing between 2 jars. Assemble the salad by adding equal parts of the cherry tomatoes, red onions, cucumbers, mixed greens, falafel and hummus. Store the pita chips separately.
  • Greek Veggie Salad
  • Whisk the vinaigrette ingredients together and divide between 2 jars. Assemble the salad by adding equal parts of the olives, cherry tomatoes, cucumbers, feta and mixed greens

Notes

Seal and store jar salads refrigerated for up to 5 days.
Serve the salad by dumping all of the contents of the jar into a large bowl and tossing it so all of the ingredients are evenly coated with dressing.

Nutrition

Calories: 300kcal