Mason Jar Berry-Pecan Salad

Servings: 2
Prep: 10 minutes
15 minutes (quinoa)


Summary:  XXXX

Dust off your mason jars and stop feeling guilty about not using them for canning anymore. Those versatile containers are about to become your new lunch box!

Two things make mason jars better than typical plastic containers: You pack the ingredients in upside-down order so they don't get mushy, and the screw-on lids don't leak. Mason-jar salads are the perfect way to eat healthy anywhere you go.

This recipe from Earth Fare includes protein-packed quinoa, antioxidant-rich blueberries and crunchy pecans and walnuts. Together with the homemade vinaigrette, it's a great start, but the beauty of a mason-jar salad is that anything goes! So layer yours up with your favorite veggies and start enjoying lunch again.

Note: Quinoa is a complete protein that provides all nine essential amino acids. It is actually a seed, but it behaves like a whole grain on the stove and in your body. If you can cook rice, you can cook quinoa! Use two parts liquid (water, broth, etc.) to one part grain, and it's as easy as 1-2-3!

  1. Rinse it first
  2. Bring liquid to a boil, add the quinoa, reduce heat to low and cover
  3. Simmer on low for 15 minutes and remove from heat


Ingredients:  XXXX

1/2 cup snap peas
1/2 cup cucumbers, diced
1/2 cherry tomatoes, halved
1/3 cup red onion, diced
1 cup spring greens (or greens of choice)
1 cup cooked quinoa
3 tablespoons dried organic blueberries
1/2 cup fresh blueberries
1/3 cup pecans, coarsely chopped
4 tablespoons sunflower seeds
1/3 cup feta cheese, crumbled
**For the Dressing**
1 cup extra virgin olive oil
1/2 cup raspberry vinegar
1/3 cup raspberries
1 teaspoon lemon juice
1/2 cup walnuts, coarsely chopped
Salt and pepper to taste


Preparation:  XXXX

  1. Prepare raspberry vinaigrette by placing all dressing ingredients (except walnuts) in a blender and pulsing until blended. Add walnuts and pulse 4 to 5 more times.
  2. Add 3 to 4 tablespoons of vinaigrette to each mason jar, covering the bottom. (You can add more or less dressing, based on your taste.)
  3. Start layering the ingredients into the mason jar, splitting each veggie/ingredient between the two jars. Layering order should be as follows: Snap peas, cucumbers, tomatoes, red onion, quinoa, blueberries, pecans, sunflower seeds, feta and greens.
  4. Close the mason jar and store up to four days in the fridge.