The humble mason jar is great for more than canning and jellies – it also doubles as a container for meals on-the-go. The latest trend in putting these sturdy glass containers to use is for salads.

The beauty of a Mason Jar Salad is that anything goes! It’s the perfect way to layer all of your favorite veggies and toppings, and it looks darn pretty, too. This recipe combines a few southern staples, like blueberries, pecans, and raspberries. So layer it up and dig into a healthy meal anytime, anywhere.

Blueberry Pecan Mason Jar Salad
Yields 2 salads


  • 1/2 cup snap peas
  • 1/2 cup cucumbers, diced
  • 1/2 cherry tomatoes, halved
  • 1/3 cup red onion, diced
  • 1 cup spring greens (or greens of choice)
  • 1 cup Earth Fare Quinoa, cooked
  • 1/2 cup fresh blueberries
  • 1/3 cup pecans, coarsely chopped
  • 4 tablespoons sunflower seeds
  • 1/3 cup feta cheese, crumbled

For the dressing:

  • 1 cup Earth Fare Extra Virgin Olive Oil
  • 1/2 cup raspberry vinegar
  • 1/3 cup raspberries
  • 1 teaspoon lemon juice
  • 1/2 cup walnuts, coarsely chopped
  • Salt and pepper to taste


  1. Prepare raspberry vinaigrette by placing all dressing ingredients (except walnuts) in a blender and pulsing until blended. Add walnuts and pulse 4 to 5 more times.
  2. Add 3 to 4 tablespoons of vinaigrette to each mason jar, covering the bottom. (You can add more or less dressing, based on your taste.)
  3. Start layering the ingredients into the mason jar, splitting each veggie/ingredient between the two jars. Layering order should be: snap peas, cucumbers, tomatoes, red onion, quinoa, blueberries, pecans, sunflower seeds, feta, and greens.
  4. Close the mason jar and store up to 4 days in the fridge for a ready made meal anytime!
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