Winter Crunch Mason Jar Salad
Fresh, flavorful, and packed with texture, this Winter Crunch Mason Jar Salad features kale, Brussels sprouts, apples, pomegranate seeds, and chickpeas in a maple Dijon dressing. Perfect for meal prep lunches!
Foto: Well Plated
Ingredients
- ⅓ cup sliced almonds
- ¼ cup pepitas
- ½ small red onion (thinly sliced)
- 1 medium apple (diced (I love Honeycrisp))
- 8 ounces thinly sliced Tuscan kale
- 6 ounces Brussels sprouts (super thinly sliced)
- ½ cup pomegranate seeds
- 4 ounces crumbled feta cheese (or goat cheese)
- 1 can (15-ounces) reduced sodium chickpeas (rinsed and drained)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Steps
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Toast almonds and pepitas in a 350°F oven for 5 to 10 minutes. Cover the onion with cold water and let sit 10 minutes then drain.
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Whisk together the dressing ingredients: olive oil, apple cider vinegar, mustard, maple syrup, salt, and pepper (or shake all of the ingredients together in a tightly sealed mason jar). Pour into 3 big mason jars (or eyeball it and mix the dressing together at the bottom).
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Stack the rest of the ingredients, starting with the apple and ending with the kale—my order is apples, chickpeas, onions, Brussels sprouts, feta, pomegranate seeds, pepitas and almonds, then kale. Store in the refrigerator for up to 3 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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