Winter Mason Jar Salad

This Winter Mason Jar Salad makes for a healthy, convenient work lunch that's packed with nutrient-dense ingredients.

Making a delicious and easy work lunch doesn’t have to be a challenge! These winter Mason jar salads combine a base of Brussels sprouts and arugula microgreens with protein-packed pork belly bacon, plus an array of antioxidant-rich vegetables.

Brussels sprouts offer a range of health benefits, like supporting eye health, preventing DNA damage, and lowering blood pressure and the risk of many other health problems. Not to mention, arugula microgreens are an excellent source of vitamin C and vitamin A.

To prepare, layer the ingredients in a jar, starting with salad toppings and fruits at the bottom, followed by veggies and protein, and finishing with the salad greens. Store the jar in the fridge until you’re ready to eat. You can enjoy it cold straight from the jar, or warm it in the microwave for a cozy salad on a chilly day.

TIPS:

Shave your own Brussels sprouts at home! Our recommended technique is to use a mandolin to shave each whole Brussels sprout. Make sure to use the safety guard to avoid injury. If your mandolin doesn’t have a safety guard, you can hold the sprout in place with a fork while shaving.
Toss the chopped sweet potatoes in a light coating of nutritional yeast prior to baking in the oven to give them a “cheesy” flavor.
Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.

Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!

The Paleo Diet Newsletter

Details

Recipe by: Isabella Mead
Serves: 3 mason jar salads
Meal: Lunch

Serves: 3 mason jar salads
Cook Time: 44 minutes
Total Time: 54 minutes

Print this Recipe

Ingredients

5 1/2 tbsp olive oil, divided
6 strips of pork belly bacon
1 cups butternut squash, cubed
2 tbsp onion powder
2 cups Brussels sprouts, shaved
6 tbsp crushed almonds (AIP - omit or sub)
6 tbsp pomegranate seeds (Most people on AIP can consume)
1 cups or 1 tray of arugula microgreens
3 tbsp balsamic vinegar

Directions

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
Heat 2 tablespoons olive oil in a saucepan over medium heat. Once warm, add pork belly bacon and cook until crispy, about 7 minutes on each side.
Place bacon onto a paper towel-lined plate to remove excess grease. Dice into tiny pieces and set aside.
Place butternut squash on lined baking sheet and toss with onion powder and ½ tablespoon olive oil. Roast in the oven for 20 minutes.
Heat pan used for bacon over low-medium heat. Add 1 tablespoon olive oil to deglaze it and scrape off any bits left on the pan. Add 2 tablespoons olive oil and Brussels sprouts to pan. Allow to cook until browned but not burnt, about 10 minutes.
Remove butternut squash from oven and allow to cool for 10 minutes before assembling the mason jar.
Layer the mason jar starting at the bottom with almonds, pomegranate seeds, butternut squash, pork belly, arugula microgreens, and shaved Brussels sprouts. When ready to serve, add 1 tablespoon balsamic vinegar, seal the jar, and shake to combine.