These Mix & Match Mason Jar Salad Recipes make healthy lunches easy – they’re great for meal prep and will keep your salad fresh for days!
I love making these anytime I want a healthy, light lunch that’s easy to grab and go. They’re practical and pretty, and I always get compliments when I bring them to work!
Why you’ll love mason jar salads
- Perfect for meal prep: These salads are designed to be made ahead, layered to stay fresh, and ready to grab for quick lunches or busy days.
- Endless mix-and-match options: Swap in different dressings, proteins, and veggies to keep your salads exciting and use what you already have on hand.
Why make salad in a jar?
Mason jar salads are one of the easiest ways to prep healthy, grab-and-go lunches that actually stay fresh. By layering ingredients the right way, you can make salads ahead of time without them getting soggy or boring.
In this post, I’ll show you how to build the perfect mason jar salad, how to layer ingredients for the best texture, and how to mix and match flavours so healthy lunches feel easy (and enjoyable) all week long.
These salads are just the start — I also have a full roundup of healthy meal prep lunches to make your weeks even easier.
How to layer a mason jar salad
When prepping your mason jar salad, layering is key! You want to ensure you layer your jars properly so that everything stays as fresh as possible.
Layer 1 – Dressing
This should always be added first to the bottom of the jar to ensure the rest of your toppings don’t get soggy.
Layer 2 – Crisp ingredients
This is where you’ll put ingredients that won’t get soggy like red onion, edamame, etc.
Layer 3 – Grains, Lentils & Protein
The crisp ingredients will act as a barrier between the dressing and the grains or protein.
Layer 4 – Cheese
Place any cheese on top of the grains and protein.
Layer 5 – Leafy greens
The leafy greens should always go on the very top, right before you put the lid on. This keeps everything as fresh as possible!
Mason Jar Salad Tips
Here are a few tips to ensure your mason jar salads turn out perfect every time:
- Prep ingredients ahead: Cook proteins, grains, and dressings in advance and let everything cool completely before assembling.
- Layer in the right order: Always follow the 5 layering rules to keep ingredients fresh and prevent sogginess.
- Pack jars tightly: Gently compress ingredients to reduce air, which helps salads stay fresh longer.
- Store cold until eating: Keep jars refrigerated and sealed until you’re ready to enjoy.
- Shake, then serve: Give the jar a good shake, then dump everything into a bowl and dig in.
- Keep toppings separate: Nuts, seeds, or croutons should be added just before eating to keep them crisp.
- Switch up the ingredients: Try out different salad dressings, switch up the protein and other ingredients to keep things interesting. Use what you have on hand so nothing goes to waste!
Frequently asked questions
How long will salad last in a mason jar?
If stored properly, most mason jar salad recipes can last 4 to 5 days in the refrigerator. Keep in mind that some ingredients stay fresher in the fridge for longer than others!
Should I eat the salad out of the jar?
You definitely can! Just give the jar a few good shakes and then take off the lid and enjoy! It can be a bit tricky though, so feel free to dump everything into bowl or on a plate after shaking it up.
What size mason jar is best for salads?
The sizes most commonly used for salad recipes are the pint (16 oz) and quart (32oz) size jars. I’ve used the 16 oz size mason jars for the recipes pictured. I’d also recommend using a wide mouth jar opening, since it’s easier to get ingredients in and out.
Meal prepping mason jar salads
Ingredient prep: You can prep a bunch of the ingredients ahead of time. Mix up the salad dressings and store them in the fridge for 1 to 2 weeks. You can also cook the chicken and quinoa a couple days in advance. Note that if you make the chicken and quinoa ahead of time, you should eat those salads within 2 to 3 days.
Storing: Once you’ve assembled your salads in the jars, they’ll last in the fridge for up to 5 days, depending on what ingredients you use. Make sure you store the jars upright so the dressing doesn’t get the other ingredients soggy.
Serving: When you’re ready to enjoy, just shake up the salad and eat it right out of the jar or dump it into a bowl and eat from there.
More mason jar salad recipes
How to Make Mason Jar Salads + 5 Recipes
Equipment
- 16 oz mason jars – These are the ones I used
Ingredients
Make ahead ingredients
- 1-2 chicken breasts (depends on how many jars you’re making – 1 breast per two jars is standard)
- 1 cup quinoa (dry)
Tex Mex salad jars
- chicken
- cherry tomatoes, sliced
- red onion, diced
- grated cheddar cheese
- lettuce, chopped
Tex Mex dressing
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 pinch each salt and pepper
Greek salad jars
- chickpeas
- cucumber
- cherry tomatoes, sliced
- red onion, diced
- baby spinach
Greek dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp oregano
- 1 pinch each salt and pepper
Caprese salad jars
- quinoa
- cherry tomatoes, sliced
- bocconcini cheese
- red onion, diced
- baby spinach
Balsamic dressing
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 pinch each salt and pepper
Ranch salad jars
- chicken
- cucumber
- cherry tomatoes, sliced
- grated cheddar cheese
- lettuce, chopped
Ranch dressing
- 1-2 tbsp bottled ranch dressing
Green goddess salad jars
- chickpeas
- quinoa
- cucumber
- edamame
- spinach
Green goddess dressing
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp packed cilantro or parsley, finely chopped
- 1 tbsp sour cream
- 1 clove garlic, minced
- 1 pinch each salt & pepper
Instructions
- Cook make-ahead ingredients: Bake chicken breasts with a little bit of olive oil, salt & pepper in a 400 F for 20 min. When cooled, dice up into 1-inch pieces. Meanwhile, make quinoa in a rice cooker – combine 1 cup quinoa with 2 cups water and cook until all liquid is absorbed.
- Mix together dressing of choice – you can use the homemade versions listed above or store-bought versions to save time. Each salad jar should require only 1-2 tbsp of dressing.
- Add dressing of choice to the bottom of a 16-oz mason jar. Layer in ingredients of choice in order of what is listed. For instance, for the Mexican jars, add in chicken, cherry tomatoes, red onion, cheese and lettuce to the jar in that order.
- Jars will keep in fridge up to 4 or 5 days. For easy meal prep, cook chicken and quinoa ahead of time up to 24 hours in advance so all you have to do is assemble.
- Serve by shaking mason jar so dressing gets distributed, then dump in a large bowl to eat. Enjoy!
Video
Comments & Reviews
Simmone Vautier Allmann says
Looking fresh and good
토지노 says
Your blog is a true hidden gem on the internet. Your thoughtful analysis and engaging writing style set you apart from the crowd. Keep up the excellent work!
Deryn Ahasic says
Can’t get enough of these!!! Super easy!