Honey Mustard Mason Jar Salads
Lets be real, everyone loves a mason jar rainbow salad. They’re gorgeous to look at, and even more fun to dump out into a bowl! Not only that, but it takes your meal prep to the next level and helps you get hyped for lunch time when your schedule is packed.
This honey mustard mason jar salad is packed with roasted veggies, arugula, cabbage, and the most insane vegan honey mustard dressing. This dressing is also oil-free so it’s perfect for my oil free friends out there or if you’re really looking to clean up your diet.
When making your mason jar salad, be sure to start with dressing on the bottom and greens on top. When you layer it this way, it will stay fresh and delicious for over a week!
This recipe is colorful, flavorful, high in nutrients, and a great meal prep quick meal on the go. It is the perfect example of eating the rainbow.
This recipe is:
Plant-based
Oil free optional
Dairy free
Great meal prep
A budget friendly recipe
Healthy & nutrient dense
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Makes 4 salads
The Goods:
For the roasted veggies:
1 small cauliflower, cut into bite sized florets
2 bell peppers, sliced & seeds removed
1 can garbanzo beans, rinsed and drained
1 fennel, sliced with tops and core removed
1 tbsp olive oil, (optional)
1 tsp salt
1 tsp black pepper
1 tsp granulated garlic
1 tsp coriander
1 tsp paprika
1/2 lemon juiced
For the honey mustard dressing:
1/4 cup dijon mustard
1/4 cup cashew cream
2 tbsp agave syrup
2 tbsp water
1/2 tsp granulated garlic
1/4 tsp salt
1/4 tsp turmeric
For the salad: (Separate equally between all 4 salads)
2 avocados, sliced (1/4 avo in each jar)
1 lemon, squeezed over all avocados
roasted garbanzo beans
roasted fennel slices
roasted bell pepper slices
roasted cauliflower florets
1 cup shredded purple cabbage (1/4 cabbage in each jar)
1/2 cup hemp seeds
1/2 cup vegan goat cheese chunks (optional)
2 cups baby arugula leaves (1/2 cup arugula in each jar)
The Method:
Preheat your oven to 425. Check to see if you have a vegan sour cream or cashew/tofu cream, because you’ll need it later. If you are out and making cashew cream, this is the time to soak your cashews.
Grab a large sheet pan and line it with parchment paper or a silicone mat. Take your prepped fennel, garbanzo beans, bell pepper, cauliflower and line them up together without mixing everything on the sheet pan.
Drizzle olive oil and lemon juice over the veggies, then sprinkle your spices of salt, pepper, granulated garlic, coriander, and paprika next. Gently toss each ingredient to coat the veggies as carefully as possible without mixing all the veggie together.
Bake at 425 for 20-25 minutes or until the veggies are fork tender and are starting to become golden brown and crispy.
If you have to make a cashew/tofu cream, this is the time to make it. Both recipes are in my cookbook “Cook. Heal. Go Vegan!” or the cashew cream is '“here” on the blog.
As the veggies are roasting, grab a 16oz mason jar and add all your dressing ingredients together, and then stir until fully mixed. Set aside. This is your honey mustard dressing! Great as a meal prep by itself. Dressing lasts about 5-7 days refrigerated.
When the veggies are fork tender, remove from the oven and let them cool almost completely. (Tip: If you try to build the jars without letting the veggies cool, they will fog up the inside of the mason jar with condensation which causes them to go soggy much faster and reduce the shelf life by about half.)
After the veggies are cooled, it’s time to build your mason jar salads. Take your dressing and divide it evenly to the bottom of four 32oz mason jars. Next add each 1/2 avocado sliced into each mason jar, but carefully with a spoon. Don’t drop it otherwise it will splatter, rather rest it down in the dressing with the spoon. Take your 1 lemon and squeeze dash of lemon juice into each jar over the avocado. The citrus from the lemon will help the avocado from oxidizing inside the jar.
Divide the roasted garbanzo beans into all four jars over the avocado slices. Then build from here in order of fennel slices, bell pepper slices, cauliflower florets, shredded purple cabbage, hemp seeds, goat cheese, and then lastly top all the jars with baby arugula.
Cap each jar with a lid, and store upright in the fridge for 4-6 days. Enjoy as a meal prep as mid-week lunches or as a last minute snack. To eat, simply pour out the entire jar into a bowl. Gravity is your friend here, and it works in a way that when you pour it out into a bowl, the dressing is over the top of your salad and the greens on the bottom! Mix it up and enjoy!
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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