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. Source:, December 2017

Katie Webster


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.



To make ahead: Refrigerate for up to 5 days.

Nutrition Facts

400 calories; 26.8 g total fat; 4.6 g saturated fat; 383 mg sodium. 895 mg potassium; 21.2 g carbohydrates; 7.9 g fiber; 5 g sugar; 27.3 g protein; 10729 IU vitamin a iu; 105 mg vitamin c; 194 mcg folate; 307 mg calcium; 7 mg iron; 139 mg magnesium;

Reviews (2)

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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