Farro Poppy Seed Mason Jar Salad

Farro Poppy Seed Mason Jar Salads are an easy and healthy meal prep. A greek yogurt based poppy seed dressing is topped with farro, roasted butternut squash, pomegranate, kale, Brussels sprouts, and pumpkin seeds. This Salad in a Jar recipe is perfect for easy weekday lunches!

Ingredients for this Mason Jar Salad Recipe:

• Farro
• Butternut Squash
• Pomegranate Arils
• Shredded Kale
• Sliced or Shredded Brussels Sprouts
• Pumpkin Seeds
• Greek Yogurt Poppy Seed Dressing: Greek Yogurt, Apple Cider Vinegar, Honey, Olive Oil, Poppy Seeds, Salt and Pepper

How to Layer a Mason Jar Salad:

Properly layering the salad ingredients is KEY to having the salads last for days in the fridge without anything getting soggy.

1. Dressing – This always goes in the bottom so you can separate it from ingredients to keep things nice and crisp.
2. Proteins – This recipe is vegetarian, but you could add something like chicken or chickpeas to this layer.
3. Grains – We’re using farro in this recipe, but you could substitute quinoa or brown rice.
4. Vegetables/Fruits – Any veggies that aren’t leafy greens. Next we add the roasted squash and the pomegranate arils.
5. Leafy Greens – These always go last so they are the furthest away from the dressing. For this salad in a jar we’re shredded Brussels sprouts and shredded kale.

Check out this Quick Video!

Time Saving Tip! You can use store-bought Poppy Seed Dressing

Although this Poppy Seed Dressing recipe is super easy to mix up, you can absolutely use a store-bought dressing if you’d like.

Just add 2-3 tablespoons of the dressing for each jar.

Do I have to use mason jars?

I like to use mason jars for a few reasons..

• They easily keep the dressing and other ingredients separated allowing the salads to last several days in the fridge
• Glass = no staining or keeping smells like plastic does
• And dishwasher safe for easy cleaning

You can use a different container, but you may need to put the dressing in its own individual container and the ingredients may not stay as crisp and fresh.

How long can these jar salads last for meal prep?

In the mason jars, the salads keep for 4-5 days in the fridge.

By the 5th day, the veggies may lose some of their crispness, but will still taste great and be perfectly fine to eat.

I typically make 4 salads on a Sunday to eat for lunch Monday-Thursday.

What about ingredient substitutions?

You can omit any ingredient you like! Go ahead and add more of something or add a different veggie, protein, or grain.

As long as you follow the layering ‘rules’ stated above (ie keeping wet separated from dry), it will still be great.

What size of mason jar?

This recipes uses large quart sized mason jars or 32oz mason jars. They are big and make large, very filling salads. I prefer to use the wide mouth version for easier filling.

You could use pint (16oz) sized jars and make 8 salads instead of 4. This is good option if you want the salads to be the side, instead of the main course.

Where can I buy mason jars?

You can find mason jars at many stores! Most grocery stores will carry them, at a store like Target or Walmart, even hardware stores.

Or of course you can find them online!

Is this mason jar salad recipe vegan?

It is not as the dressing is dairy-based, but you could substitute a creamy vegan dressing of choice.

Looking for other healthy mason jar salad ideas?

• Thai Quinoa Mason Jar Salads
• Lemon Chickpea Quinoa Mason Jar Salads
• Greek Chickpea Jar Salads

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