This vegan mason jar salad is easy to pack up and take for lunch. Layering the creamy cashew sauce into the bottom of the jar ensures that your big, bold power salad won't become wilted by the time you're ready to eat.

Katie Webster
Source:, December 2017


Recipe Summary

5 mins
5 mins


Ingredient Checklist


Instructions Checklist
  • Layer into a 4-cup jar, in this order: sauce, tofu, pumpkin seeds, veggies and greens. Close tightly and refrigerate for up to 5 days.


Nutrition Facts

400 calories; protein 27.3g 55% DV; carbohydrates 21.2g 7% DV; exchange other carbs 1.5; dietary fiber 7.9g 32% DV; sugars 5.4g; fat 26.8g 41% DV; saturated fat 4.6g 23% DV; vitamin a iu 10729.3IU 215% DV; vitamin c 105mg 175% DV; folate 193.6mcg 48% DV; calcium 306.6mg 31% DV; iron 7.3mg 41% DV; magnesium 138.6mg 50% DV; potassium 895.4mg 25% DV; sodium 383.4mg 15% DV; thiamin 0.3mg 25% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love using a mason jar to pack this salad. Just a quick shake and my work lunch is ready to go! Read More
Rating: 5 stars
Love this easy packable salad. I just toss in whatever leftover veggies I have. The creamy cashew sauce goes great with everything! Read More