With fresh, crunchy winter produce like Brussels sprouts, kale, apples, and pomegranates, protein-rich chickpeas, and a tangy maple Dijon dressing, this Winter Crunch Mason Jar Salad will brighten up your season—and your refrigerator!
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Some days, you just need a salad, and I think it should be this one.
Having Mason Jar Salads in your refrigerator is one of the kindest things you can do for yourself, especially around the holidays, when part of the fun is indulging everywhere else.
This recipe is adapted from my Winter Salad, which is one of my favorite side dishes for holiday dinner parties.
Adding protein-rich chickpeas, along with hearty shaved Brussels sprouts, and fiber-rich apples makes this mason jar filling enough for lunch. Or, mix everything up together in one big bowl and bring it for your next gathering.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Almonds and Pepitas. You can use just one or the other, or swap a different nut.
- Thinly Sliced Red Onion. I cover it with cold water first to keep the flavor but tame some of the lingering aftertaste.
- Apple. Placing it on top of the dressing will keep it from turning brown.
- Tuscan Kale. Also called lacinato or dinosaur kale. Curly kale works here too.
- Brussels Sprouts. Be sure to slice them nice and thin; a mandoline is a great tool, or you can use a chef’s knife.
- Pomegranate Seeds. Or use a handful of dried cranberries.
- Feta. Goat cheese would be delish here also.
- Chickpeas. For plant-based protein to make the salad filling.
How to Make This Winter Crunch Mason Jar Salad
- Toast the Almonds and Pepitas. Roast them in a 350°F oven for 5 to 10 minutes. Keep a close eye on them because burnt nuts and seeds taste terrrrible.
- Make the Dressing. Whisk together the olive oil, apple cider vinegar, mustard, maple syrup, salt and pepper (or shake all of the ingredients together in a tightly sealed mason jar).
- Assemble. Divide the dressing into 3 big mason jars, then add the rest of the ingredients in layers. Start with the apples and end with the kale—the layers in between are up to you!
- Serve. Dump the salad into a bowl and ENJOY!
More Meal Prep-Friendly Salad Recipes
Winter Crunch Mason Jar Salad
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Ingredients
For the Salad:
- 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
For the Dijon Dressing:
- 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
Instructions
- 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.
- 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).
- 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.
Notes
- Be sure to use 32-ounce or larger mason jars like these.
Nutrition
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What size mason jars? Quart?
Hi Angela! They are 32 ounce mason jars. Here you go! https://amzn.to/4f6AeUt
We absolutely loved it!
Great to hear! Thank you Megan!