Harvest Mason Jar Salad

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I am a mason jar nut, so when this mason jar salad craze took over pinterest, I was all over it. I’ve made a ton of different combos lately, but this Harvest Mason Jar Salad was so timely, and a perfect way to use up leftover roasted root veggies. And a way to lighten up in between all these heavy (but delicious) holiday meals over the next couple of months.

Here’s what I put in the Harvest Jar, in order, for two 2-2 litre jars:

  • Roasted Garlic Turmeric Dressing (recipe below)
  • 1 can of white beans, divided
  • 2 grated carrots, divided
  • 1/2 cup cooked quinoa in each
  • 1/4 cup chopped parsley in each
  • Handful of arugula in each
  • Roughly 1/2 cup in each of leftover roasted butternut squash (with sage and coconut oil)
  • A couple tablespoons of crushed roasted hazelnuts

Roasted Garlic and Turmeric Dressing:

  • 1 head of roasted garlic
  • 4 tablespoons olive oil
  • 1/4 cup tahini
  • Zest and juice of 2 lemons
  • 1 tablespoon agave syrup
  • 1 tablespoon ground turmeric
  • pinch of sea salt

Blend well and add a splash or two of water if needed to help get smooth. Divide into your two mason jars, top with the other ingredients and store in the fridge until ready to eat!

– The Vegan Project –

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