Fall Harvest Mason Jar Salad
Prepare all salad ingredients for salads. Thinly slice red onion, dice apples, cook bacon, halve grapes, roughly chop walnuts, dice cooked chicken breast, and thoroughly clean and dry spinach in a salad spinner.
In a small bowl, mix together vinaigrette ingredients and blend well.
Arrange 4 quart sized mason jars in a row in your workspace and be sure the insides are dry - minimizing moisture is the key to successfully prepping salads!
Once you have all your ingredients prepared and cooled, it’s time to assemble your mason jar salads.
In the bottom of each of your four jars add the following, from bottom to top:
2 tbsp dressing
1/4 cup red onion
1/4 cup grapes
1/4 of a diced apple
3 oz diced chicken
1 piece of bacon, crumbled
2 tbsp blue cheese, crumbled
spinach until almost full (about 2 cups)
2 tbsp chopped walnuts
Make sure lids are airtight and place in fridge for easy lunches all week. When you are ready to eat, simply dump ingredients onto a large bowl or plate, mix with a fork, and enjoy.
Bake your Bacon
Baking bacon in the oven can be an easy and less messy way to cook bacon.
Allow bacon to get to room temp
Bake @ 425° for approx. 12-15 minutes.
Turn bacon @ approx. 6-7 minutes in to baking
Place bacon on paper towel
Add another paper towel on top to blot off excess fat
Serving Size 1 Jar
- Amount Per Serving
- Calories 513
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 7g35%
- Total Carbohydrate 24g8%
- Dietary Fiber 4g16%
- Sugars 15g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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