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  • Prep-time: / Ready In:
  • Makes 4 jars

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.

Mason Jar Salad with Creamy Pesto Dressing

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

  1. 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.
  2. 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.
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Comments (6)

(4.5 from 2 votes)
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Tara Blackstone4 months ago
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Sounds like a great idea.

Sharon Gideon4 months ago
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What are wheat berries and where would I purchase?

Dalyla4 months ago
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The portions seem very big. Will that fit into one jar? There are 13 cups in the recipe

Chelsea Nicole4 months ago
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It says to divide into four one-quart jars.

Deborah Bolin4 months ago
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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 Glassie4 months ago
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no don’t cook your summer squash will be zucchini or yellow squash. No questions are sillly : )))

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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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