The Best Mason Jar Apple, Cranberry, and Almond Salad

Mason jar salads are a fresh, healthy, and easy make-ahead lunch option. Now before we get to this recipe, I want to share some of the reasons why I love mason jar salads oh so much!

• Mason jar salads are an easy way to meal prep. You can make enough salads to cover lunch for a week…and make extra jars for side salads for dinner.
• Mason jar salads can help you to save money. If you have your lunch already prepared, you will not have to buy lunch somewhere else!
• Mason jar salads make it easier to resist temptation if the salads are already prepped and ready for lunch!
• Mason jars are easy to clean–and glass does not retain odors or stains; therefore, they’re easy to keep clean!

Try this fresh and delicious combination of apples, cranberries, greens, and almonds. The homemade poppyseed dressing is so creamy and delicious, you will not believe that it is actually healthy!

INGREDIENTS:

Four 32 ounce mason jars

• For the poppy seed Dressing:
  • 5 ounces of plain Greek yogurt
  • 2 Tablespoons of apple cider vinegar
  • 1 Tablespoon of honey
  • 1 Tablespoon of minced shallots
  • 1/2 teaspoon of poppy seeds
  • salt and pepper, to taste

• 1 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 4 stalks celery, chopped
• 2 apples (any kind, I use Gala apples), chopped
• 1/2 cup of sliced almonds
• 1/3 cup of dried cranberries
• 2 green onions, chopped into small dice
• 6-8 cups mixed greens

Makes four salads

DIRECTIONS

1. Prepare the poppy seed dressing: Mix all ingredients together in a small bowl, then salt and pepper to taste.
2. Scoop 2-3 tablespoons of dressing into the bottom of each mason jar, then set aside.
3. Divide ingredients evenly, then layer in the following order (on top of the dressing in the jars): celery, apples, sliced almonds, dried cranberries, green onions, and lettuce. Screw on lids, then store in the fridge for up to 3 days.

Print Recipe

The Best Mason Jar Apple, Cranberry, and Almond Salad

Mason jar salads are a fresh, healthy, and easy make-ahead lunch option.

Course: Dinner, Lunch, Salad

Equipment

• Four 32 ounce mason jars

Ingredients

• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 stalks celery, chopped
• 2 apples (any kind, I use Gala apples), chopped
• ½ cup sliced almonds
• ⅓ cup dried cranberries
• 2 green onions, chopped into small dice
• 6-8 cups mixed greens

For the poppy seed Dressing:

• 5 ounces plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon minced shallots
• ½ teaspoon poppy seeds
• salt and pepper, to taste

Instructions

• Prepare the poppy seed dressing: Mix all ingredients together in a small bowl, then salt and pepper to taste.
• Scoop 2-3 tablespoons of dressing into the bottom of each mason jar, then set aside.
• Divide ingredients evenly, then layer in the following order (on top of the dressing in the jars): celery, apples, sliced almonds, dried cranberries, green onions, and lettuce.
• Screw on lids, then store in the fridge for up to 3 days.