Vegetarian
Winter Crunch Mason Jar Salad
Description
With fresh, crunchy winter produce like Brussels sprouts, kale, apples, and pomegranates, protein-rich chickpeas, and a tangy maple Dijon dressing, this Winter Crunch Mason Jar Salad will brighten up your season—and your refrigerator!
Ingredients
- ⅓ cup sliced almonds
- ¼ cup pepitas
- ½ small red onion thinly sliced
- 1 medium apple diced (I love Honeycrisp)
- 8 ounces thinly sliced Tuscan kale
- 6 ounces Brussels sprouts super thinly sliced
- ½ cup pomegranate seeds
- 4 ounces crumbled feta cheese or goat cheese
- 1 can (15-ounces) reduced sodium chickpeas rinsed and drained
- For the Dijon Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Directions
- Toast almonds and pepitas in a 350°F oven for 5 to 10 minutes. Cover the onion with cold water and let sit 10 minutes then drain.
- Whisk together the dressing ingredients: olive oil, apple cider vinegar, mustard, maple syrup, salt, and pepper (or shake all of the ingredients together in a tightly sealed mason jar). Pour into 3 big mason jars (or eyeball it and mix the dressing together at the bottom).
- Stack the rest of the ingredients, starting with the apple and ending with the kale—my order is apples, chickpeas, onions, Brussels sprouts, feta, pomegranate seeds, pepitas and almonds, then kale. Store in the refrigerator for up to 3 days.
