Meal Prep Mason Jar Salads for the Week: 5 Days of Fresh Lunches Ready to Go
These mason jar salads take about 40 minutes on Sunday and give you five fresh, crispy lunches for the whole week. Layering is everything here and once you get the method down, it just becomes part of your routine.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Add the Dressing First
Spoon 1 tablespoon of your chosen dressing into the bottom of each mason jar. This is the most important step. The dressing must go in first so the greens stay far away from it until you are ready to eat.
Layer the Hearty Vegetables
Divide the chickpeas evenly among the five jars on top of the dressing. Then add a layer of cherry tomatoes, followed by diced cucumber and red bell pepper. These vegetables can sit in or near the dressing without any issue.
Add the Grains and Softer Fillings
Spoon the cooled cooked quinoa into each jar next, then add the shredded carrots and thinly sliced red onion. Make sure your quinoa is fully cooled before it goes in, otherwise the steam will start wilting your greens from the inside.
Add Cheese and Seeds
Sprinkle a tablespoon or two of crumbled feta into each jar. If you are adding seeds and want them to stay crunchy, tuck them in here rather than on top of the greens.
Top with Greens and Seal
Pack the dried chopped romaine or kale firmly into the top of each jar. Season lightly with a pinch of salt and pepper if you like, then seal the lid tightly. Store in the fridge immediately.
Serve
When you are ready to eat, shake the jar gently then tip everything into a wide bowl. The dressing will coat all the ingredients as they fall. Toss once or twice with a fork and eat straight away.
Frequently asked questions
Can I use regular salad containers instead of mason jars?
You can, but the seal on mason jars is genuinely better and keeps things fresher longer. A good airtight container works fine for two or three days, but for a full five-day prep the jar really does make a difference.
Does the dressing at the bottom not make the chickpeas too sour by day five?
A little more marinated, yes, but honestly it makes the chickpeas taste better. They absorb the dressing and become almost like a dressed bean salad layer at the bottom. Most people actually prefer it.
What size jar do I need?
A 32-ounce wide-mouth mason jar is the right size for a proper filling lunch. A 16-ounce jar makes more of a snack-sized portion, which is fine if you are pairing it with soup or something else.
Can I prep the dressing separately instead of putting it in the jar?
Absolutely. Some people prefer to keep the dressing in a small container on the side and dress the salad just before eating. It is a bit more to carry but it gives you total control over how much you use.
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