Mason Jar Salad with Creamy Pesto Dressing

  • Prep-time: / Ready In:
  • Makes 4 jars
  • Serving size: 1 jar salad
  • Print/save recipe

This Mason jar salad is a great make-ahead meal to enjoy at home or on the go. A creamy pesto dressing anchors layers of rainbow veggies and hearty grains for a portable meal that will satisfy all your cravings for fresh produce. Feel free to switch it up with whatever greens, grains, and toppings you have on hand! Just add a lid and it will keep well in the refrigerator for up to 3 days. 

Tip: For the dressing, soak cashews in very hot water for 15 minutes. Drain the water and rinse the nuts before blending with the rest of the dressing ingredients.

By Nancy Macklin, RDN,

Ingredients

  • ½ cup soaked raw cashews (see tip in recipe intro)
  • ⅔ cup loosely packed fresh basil leaves
  • 1 clove garlic
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon onion powder
  • ¼ teaspoon sea salt
  • ⅔ cup unsweetened, unflavored plant-based milk
  • 6 cups fresh baby spinach
  • 4 cups cooled cooked wheat berries
  • 2 cups cherry tomatoes, halved
  • 1 medium summer squash, quartered lengthwise and cut into ½- inch slices
  • 1 cup shredded carrots
  • ½ cup chopped red onion
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  • For Pesto Dressing, in a small blender or food processor combine the first six ingredients (through sea salt). Cover and blend until smooth, gradually adding plant-based milk. Dressing will be thin.
  • In four 1-quart wide-mouth Mason jars, pour a few tablespoons of dressing into the bottom. Then layer the next seven ingredients (spinach through onion) in the order given. Season with salt and pepper.
Nutritional Information:

Per serving (1 jar salad): 431 calories, 78 g carbohydrates, 18 g protein, 8 g total fat, 1 g saturated fat, 0 g cholesterol, 361 mg sodium, 16 g fiber, 5 g sugar

Note: Nutritional information is provided as an estimate only.

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Comments (8)

(5 from 2 votes)

Recipe Rating

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Cleo

What can be used in place of the cashews for people with severe tree nut allergies?

Megan Edwards

Hi Cleo, We recommend using white beans (such as cannellini) to replace the cashews. Their neutral taste and creamy texture are great for bulking up sauces and dressings. Just use the same amount that's indicated for the cashews, and you'll be good to go. Let us know how it turns out!

Tara Blackstone

Sounds like a great idea.

Sharon Gideon

What are wheat berries and where would I purchase?

Dalyla

The portions seem very big. Will that fit into one jar? There are 13 cups in the recipe

Chelsea Nicole

It says to divide into four one-quart jars.

Deborah Bolin

Possibly a silly question, but I've never eaten summer squash and wonder if you cook the stuff you put in salads. I didn't see if it said anywhere in the recipe if it's raw or not. PS...the recipe sounds so good! THANKS!!

carol Glassie

no don't cook your summer squash will be zucchini or yellow squash. No questions are sillly : )))

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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