3.5
2 ratings

Mason Jar Salad with Maple Cider Vinaigrette

This vegetarian salad is sweet and looks beautiful layered in a mason jar.

Making your own dressing always tastes better than store-bought and you have the power of the ingredients that go in it. This vegetarian salad is sweet and looks beautiful layered in a mason jar.

Ingredients

For the salad:

  • 1 1/3 Cup pear, chopped
  • 3/4 Cups red onion, sliced
  • 3/4 Cups pomegranate arils
  • 1 Cup cooked quinoa
  • 2/3 Cups walnuts, coarsely chopped
  • 3 Ounces greens, such as organicgirl SUPERGREENS

For the Maple Cider Vinaigrette:

  • 1/2 Cup extra virgin olive oil
  • 3 Tablespoons pure maple syrup
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon apple cider vinegar
  • Salt, to taste
  • Pepper, to taste

Directions

For the salad:

To make the salads, divide the dressing, pear, onion, pomegranate arils, quinoa, walnuts, and salad mix between 4 medium-sized mason jars, layering in that order. Cover the jars and place in refrigerator until ready to serve. When ready to serve, pour the ingredients from the jar into the bowl, mix to blend and enjoy. The jars will keep for 2-3 days. If you prefer, reserve the dressing on the side and add just prior to serving.

For the Maple Cider Vinaigrette:

To make the maple cider vinaigrette, in a small bowl whisk the olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Season with salt and pepper, to taste.

Nutritional Facts
Servings4
Calories Per Serving532
Total Fat41g63%
Sugar20gN/A
Saturated5g26%
Protein7g13%
Carbs39g13%
Vitamin A66µg7%
Vitamin B60.3mg12.6%
Vitamin C14mg23%
Vitamin E5mg25%
Vitamin K202µg100%
Calcium72mg7%
Fiber6g26%
Folate (food)62µgN/A
Folate equivalent (total)62µg15%
Iron2mg12%
Magnesium93mg23%
Monounsaturated22gN/A
Niacin (B3)0.7mg3.7%
Phosphorus177mg25%
Polyunsaturated13gN/A
Potassium459mg13%
Riboflavin (B2)0.3mg19.3%
Sodium554mg23%
Sugars, added9gN/A
Thiamin (B1)0.2mg11.9%
Zinc2mg11%