JAR DROPPING SALADS - Autumn Edition

Nobody likes a soggy salad. And these jar-dropping numbers are anything but. They'll make meal prepping ACTUALLY exciting, which means lunch in the office will be something to ACTUALLY look forward to.

By building a salad in a jar, you can create height, layering up the ingredients so that every section stays crisp + DELICIOUS. These are our Autumn/winter editions - proving that salads can be enjoyed all year round.

The key 🔑
Dressing at the bottom -> salad gets tipped out -> said salad SUBMERGED IN LUSCIOUS DRESSING

- Each recipe serves 1. The jar sizes are specified below.
- The dressings may thicken in the fridge, so remove at least 15 minutes before serving.

Display Image

Chickpea Sorta-Caesar

This is by no means a traditional Caesar salad, but see it as a lighter, simpler but still just as delicious version to smother plump chickpeas + crispy kale for a more wintery vibe. Leave out the anchovies if you want to keep it veggie, just add a pinch of salt instead. 

Leftover shredded chicken or crispy bacon bits will also be great additions! 

Ingredients - to fit a 570g jar

For the Dressing

2 tbsp greek yogurt or mayo

1 tsp dijon mustard

Juice of 1/2 lemon

1 small garlic clove

Handful of grated parmesan (plus extra for the salad)

3 anchovies


For the Salad

1/3 jar Queen Chickpeas

50 roasted kale

2 cos lettuce leaves, roughly chopped

1 tbsp capers

A handful of croutons (homemade or shop-bought)

Method

1. Add all of the dressing ingredients to a blender and blitz to a smooth, pourable consistency - similar to a yogurt. Pour this dressing into the bottom of your empty jar.

2. Layer the salad by adding in the kale, lettuce, chickpeas, capers, a few shavings of parmesan and top with croutons before closing the lid.

3. Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine.. You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!

Display Image

Roasted Squash, Carlin Pea + Goats Cheese

We roasted our squash in bite-sized chunks with a pinch of roughly chopped rosemary for that extra Autumnal hit.


Ingredients - to fit a 700g jar

For the Dressing

2 tbsp olive oil

1 tbsp white wine vinegar

1 tsp English mustard

1 tsp maple syrup or honey

For the Salad

50g roasted kale

1/2 jar Queen Carlin Peas

A handful of leftover roasted squash or pumpkin

50g soft goats cheese

A handful of dried cranberries

A handful of toasted pumpkin seeds


Method

1. Add all of the dressings ingredients to the empty jar and mix well to form a dressing. Check for seasoning, sweetness + acidity levels, adjusting to your taste.

2.Layer the salad by adding the kale, carlin peas, squash, break in the goats cheese and top with the cranberries and pumpkin seeds before closing the lid.

3.Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine. You may need to swill any leftover dressing in the jar to make sure it all comes out. Then tuck in!

Display Image

Beetroot, Red Bean + Mackerel

This one would be just as great without the mackerel, for a veggie option. Or crumble in some goats cheese or stilton


Ingredients - to fit a 570g jar

For the Dressing

2 tbsp creme fraiche or plain yogurt

1 tsp wholegrain mustard

Juice of 1/2 lemon

1 tbsp fresh dill, roughly chopped


For the Salad

A handful of spinach

100g cooked beetroot, roughly chopped

1/2 celery stick, roughly chopped

1 cooked mackerel fillet

1/3 jar Queen Red Beans - drained + rinsed

A handful of walnuts, roughly chopped


Method

1. Add all of the dressing ingredients to the jar and mix well to combine.

2.Layer the salad by adding the spinach, beetroot, celery, flake in the mackerel, beans and top with walnuts before closing the lid.

3. Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine.. You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!