Roasted Veggie Mason Jar Salad

Roasted Veggie Mason Jar Salad

2 Reviews
From the EatingWell Kitchen

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.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 2 tablespoons Creamy Vegan Cashew Sauce (see associated recipes)
  • 1 cup roasted tofu (see associated recipes)
  • 1 tablespoon pumpkin seeds
  • 1 cup roasted vegetables (see associated recipes)
  • 2 cups mixed greens

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: 4 cups
  • Per serving: 400 calories; 27 g fat(5 g sat); 8 g fiber; 21 g carbohydrates; 27 g protein; 194 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 10,729 IU vitamin A; 105 mg vitamin C; 307 mg calcium; 7 mg iron; 383 mg sodium; 895 mg potassium
  • Nutrition Bonus: Vitamin A (215% daily value), Vitamin C (175% dv), Folate (48% dv), Iron (39% dv), Calcium (31% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 2½ medium-fat protein, 1½ vegetable, ½ starch

Reviews 2

December 20, 2017
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By: Victoria Seaver, M.S., R.D.
I love using a mason jar to pack this salad. Just a quick shake and my work lunch is ready to go!
December 20, 2017
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By: victoria.bruner421
Love this easy packable salad. I just toss in whatever leftover veggies I have. The creamy cashew sauce goes great with everything!
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