Mason Jar Kale, Quinoa and Apple Salad

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 salads 1x


for the vinaigrette:

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/3 teaspoon black ground pepper
  • 1/3 cup extra virgin olive oil

for the salad:

  • 1 large (or 2 small) heads of kale, ribs removed and coarsely chopped
  • 5 stalks celery, chopped
  • 2 medium apples, cored and chopped
  • 2 cups cooked quinoa
  • 1/2 cup shredded white cheddar cheese
  • 1/41/2 cup pecans
  • 4– quart sized mason jars


  1. Make the vinaigrette: combine all the ingredients except for the olive oil; mix to combine. Whisk in the olive oil until dressing is emulsified.
  2. Divide the dressing evenly between the 4 jars. You should have about 3-4 tablespoons of dressing per jar.
  3. Next, add the the rest of the salad ingredients in this order: divide the celery evenly between the jars, followed by the chopped apples. Add 1/2 cup of cooked quinoa to each jar. Add 2 tablespoons of the cheese next. Then divide the kale evenly among the jars. Lastly, sprinkle a few pecans on top of each jar.
  4. Use a tight fitting lid and seal the jars. Store jars in fridge for up to 1 week. When ready to serve, give the jar a small shake and then empty contents into a large bowl. Toss to evenly combine vinaigrette with salad. Enjoy!!