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The ultimate mason jar salad

Step away from the overpriced, pre-packaged stuff! Stack up a tasty mason jar salad for a fresh and healthy work lunch. 

SERVES 1 // COOKING TIME 1 hour, plus cooling time

For the salad
⅓ cup bulgar wheat
1 sweet potato, cut into 2 cm pieces
2 tbsp olive oil
2 tbsp sriracha
Salt and black pepper
2 kale leaves, shredded
1 tbsp apple cider vinegar
1 spring onion, sliced
1 tbsp sesame seeds
1 baby gem lettuce
65g feta, cubed
For the dressing
3 tbsp olive oil
1 tbsp rice vinegar
1 tbsp sesame seeds, toasted
20g basil, chopped

1. Preheat oven to 180°C.
2. Cook the bulgar wheat according to packet instructions. Once done, allow to cool.
3. Arrange the sweet potato on a baking tray, drizzle with the olive oil and sriracha, and season. Bake for 35-40 minutes, until cooked through and slightly crispy. Leave to cool.
4. Toss the apple cider vinegar through the kale and set aside. Assemble the salad with the bulgar wheat at the bottom.
5. Whisk all the dressing ingredients together, drizzle over and serve.

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