Blood Orange Strawberry Mason Jar Salad
One of my favorite times of year in California is citrus season, especially blood oranges! They are so dazzling to look at when you cut into them, also they have this extra tangy tartness compared to a regular orange. That said, they are perfect addition to salads, juices, fruit bowls, and really anything! Plus they contain a great source of vitamin C, vitamin A, potassium, manganese, and antioxidants.
This recipe was the first batch of the season and I couldn’t be more excited to use them in a new recipe for all of you. I roasted some broccolini and garbanzo beans for extra protein, paired with some healthy fat from avocado, and topped it off with some amazing baby spinach for even more vitamins and minerals. Your taste buds, gut, and body will thank you later.
This recipe is perfect for meal prepping when you have a busy week ahead. I promise you all your coworkers will be jealous of your packed lunch when you whip out one of these big mason jar salads. Colorful and beautiful as it is tasty and delicious. Not to mention that its made with fresh, simple, and healthy ingredients. Enjoy!
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Makes 4 Salads
The Goods:
For the garbanzo beans and broccolini:
1 can garbanzo beans, drained and rinsed
1 bunch broccolini, stems cuts off
1 tsp olive oil
2 tsp paprika
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp black pepper
For the citrus dressing:
3 blood oranges, juiced
2 tbsp olive oil
1 tbsp dijon mustard
1 tbsp white wine vinegar or white balsamic vinegar
1 tsp agave syrup
1/2 tsp salt
1/2 tsp black pepper
For the Salads:
12 strawberries, tops removed and sliced
2 avocados, seed removed and sliced
1 cup lightly salted pumpkin seeds
1 radish, thinly sliced
1/2 cup pumpkin seeds, optional
4-6 handfuls baby spinach or spring mix
The Method:
Preheat oven to 350
Place broccolini and beans onto a large baking sheet pan. Gently toss them in olive oil, paprika, garlic, salt, and pepper until they are lightly coated. Cook for 20-30 minutes depending on how crispy you like them. 20 minutes for a light crisp or 30 for more charred edges. Let cool for 10 minutes afterwards.
As the broccolini and beans cook, add all your citrus dressing ingredients into a mason jar with a lid. Shake for 30 seconds or until everything is fully mixed. Set aside.
If you are making the salads to eat now, grab serving bowls. Start with a large handful or two of baby spinach on the bottom. Top with a few broccolini, then a sprinkle of toasted beans. Then add a generous amount of strawberries slices, pumpkin seeds, radish slices, and avocado slices. Garnish with a drizzle of dressing and enjoy immediately!
If you are meal prepping the salads, grab four 32oz mason jars. First, with a spoon distribute the dressing evenly between each jar to prevent splatting on the sides. Next divide the avocado evenly, which will sit directly in the dressing.
After that, add strawberries, then a few broccolini, then scoop of beans, then scoop of pumpkin seeds, then a few slices of radish, and then fill the remaining space with baby spinach without overly stuffing the jars. This prevents the dressing on the bottom to move upwards into the rest of the ingredients.
Refrigerate jars and the salads will last about 5-7 days. Sooner the better!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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