Salad In A Jar: Hello Berry + Hearty Couscous + Merry Mediterra

I grew up eating a side salad with our meals almost every night and I liked it very simple – lettuce, carrots, cucumber and feta cheese and I would have it dry without dressing (gasp!). My aunt, who lives here in Waxhaw, came to visit us in South Africa one year and brought us one of those DIY ranch dressing packets and I was hooked, I finally had ‘saucy’ salads. I still liked ranch when I became a vegan so I was very grateful to find out that Daiya made a vegan homestyle ranch! I have since then branched out (a theme since becoming vegan) to trying balsamic vinegar + oil, balsamic fig dressing, and vegan thousand island dressing. I also eat things like sunflower seeds, hemp seeds and cranberries in my salads which are so tasty and nutritious. You should try them! What are your favorite salad toppings?

I had so much fun photographing these salad jars, aren’t the colors so beautiful?! And there is something about the layers of food that appeals to my organizational Type A personality.

I decided to make three different salads at one time (and made a couscous salad with any leftovers) but I would recommend tripling the recipe of one salad to make three jars of the same salad. It’s quite a bit of work to make the three different ones but totally worth it if you are up for it! I wrote that they can be refrigerated for 3-4 days just because that’s the amount of days that I left them in the fridge to try them, but my mom does five at a time (so the last one has been there for 5 days) and says they are fine!

I made images of the ingredients in order so you don’t even need to measure anything if you don’t want to, you can just throw all of the ingredients in the jar however you like. The recipe is below in case that’s more your style. Be sure to check out the “chickpea nibbles” and “cinnamon sweet potato bites.”

Feel free to Pin these, or save them and tag @rebellekitchen if you use them on social media.

1) Salad In A Jar: Hello Berry

2) Salad In A Jar: Hearty Couscous

3) Salad In A Jar: Merry Mediterra

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Salad in a Jar: Hello Berry

Course Appetizer, Main Course

Prep Time 15 minutes

Total Time 15 minutes

Servings 1 small Bell jar

Author Rebelle Kitchen

Ingredients

1. 1 tsp olive oil

2. 1 ½ TBSP Balsamic Fig Dressing from The Fresh Market

3. 5 strawberries sliced

4. ⅓ cup cucumber diced

5. ⅓ cup carrots peeled

6. ⅓ cup blueberries

7. 1 TBSP hemp seeds hemp hearts

8. ¼ cup cranberries

9. ¼ cup sliced almonds

10. handful spring mix or lettuce/spinach etc.

11. pinch microgreens

Instructions

1. 
   

Add the ingredients into the jar in the order they are written (wet ingredients at the bottom). Start with the olive oil and end with the microgreens on the top.

1. 
   

Press them down if you need more space for the greens at the top. Store in the refrigerator for up to three days. Enjoy!

Print Pin

Salad In A Jar: Hearty Couscous

Course Salad

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 1 small Bell jar

Author Rebelle Kitchen

Ingredients

Couscous

1. ½ cup couscous

2. ½ cup vegetable broth

3. 2 TBSP water

4. 1 tsp vegan butter I use Earth Balance

5. pinch salt

Salad

1. 1 tsp olive oil

2. 1 TBSP Homestyle Ranch Daiya

3. 1 TBS Vegan Mayonaise Hellmann's

4. ⅓ cup black beans drained and rinsed

5. 1 campari tomato sliced

6. ¼ cup cucumber diced

7. ⅓ cup sweet potato cubes sprinkled with cinnamon

8. ½ cup couscous cooked

9. ¼ cup organic corn drained and rinsed

10. 1 TBSP hemp seeds hemp hearts

11. ¼ cup cashew halves

12. pinch salt and pepper

13. handful spring mix/lettuce/spinach

14. pinch microgreens

Instructions

For the sweet potato

1. 
   

Preheat the oven to 425℉. Peel and cut up the sweet potato into cubes. Drizzle some coconut or olive oil over them and sprinkle with cinnamon. Bake in the oven at 425℉ for about 20-25 minutes or until tender.

For the couscous

1. 
   

In a small pot, bring the vegetable broth, water, vegan butter, and salt to boil. Add the couscous, stir, and remove from heat. Let it sit for 5 minutes before fluffing with a fork.

For the salad

1. 
   

Add the ingredients into the jar in the order they are written (wet ingredients at the bottom). Start with the olive oil and end with the microgreens on the top. Store in the fridge for up to 3-4 days.

Print Pin

Salad in a Jar: Merry Mediterra

Course Salad

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 1 small Bell jar

Author Rebelle Kitchen

Ingredients

1. 1 tsp balsamic vinegar

2. 1 ½ TBSP olive oil

3. 1 tsp Just Thousand vegan dressing

4. 2 small campari tomates diced

5. 4.5oz baked tofu (½ block or 99g)

6. ¼ cup olives sliced

7. ¼ cup cucumber diced

8. ¼ cup chickpea nibbles spiced

9. 1 TBSP hemp seeds hemp hearts

10. handful spring mix/lettuce/spinach

11. pinch microgreens

Instructions

For the chickpea nibbles

1. 
   

Preheat the oven to 425℉. Drain, rinse and pat dry the chickpeas before putting them on an oven pan. Drizzle with olive oil and spices of your choice. I use Italian, garam masala (just a little because my baby was going to eat them too) garlic salt, all spice and everyday seasoning. I may have gone overboard but they were very tasty.

1. 
   

Bake for about 20-25 minutes or until brown and crispy on the outside. Set aside and add ¼ cup of the chickpea nibbles to the salad jar after the cucumber.

For the salad

1. 
   

Add the ingredients into the jar in the order they are written (wet ingredients at the bottom). Start with the olive oil and end with the microgreens on the top.

1. 
   

Can be refrigerated for 3-4 days.

Who doesn’t love something they can make ahead of time and just take out of the fridge, pop into a bowl and enjoy!? I can’t decided which one I liked better, they were all tasty!

Let me know which one is your favorite! @rebellekitchen

Which salad would you make first?

What are your favorite salad toppings?

#salad #VeganRecipes #mealprep #Saladinajar #belljars #HealthyMeals #vegansalad