Kale Sweet Potato Lentil Mason Jar Salad

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5 from 12 votes

This Mason Jar Salad layers cooked brown lentils and quinoa with roasted sweet potatoes and Brussels sprouts, fresh baby kale, crumbled feta cheese, and thyme. Held together with a red wine vinaigrette, it combines hearty, earthy, and tangy flavors with varied textures. The salad is prepped in jars for convenient storage and easy serving by shaking and pouring into a bowl.

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings: 4

Calories: 543 kcal

Course: Salad

Cuisine: American

Ingredients

2 cups brown lentils cooked
2 cups quinoa 2/3 cup dry quinoa, cooked
1 cup Brussels sprouts chopped
1 cup sweet potato cubed
½ cup feta cheese crumbled
¼ cup thyme fresh
8 cups kale baby
red wine vinaigrette

Instructions

Cup of Yum

Preheat the oven to 375ºF.
Spread chopped sweet potatoes and brussels sprouts on a baking sheet with 2 teaspoons oil, sea salt and pepper. Toss and then roast for about 20 minutes or until tender.
If they aren’t pre-cooked, cook your lentils and quinoa according to package directions.
Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
For the mason jars: Line up 4 32 ounce wide-mouth mason jars. Add 3 Tablespoons of dressing into a large, wide-mouth mason jar, then start layering ingredients in this order: lentils, quinoa, brussels sprouts, sweet potatoes, feta, thyme and kale.
Place lid on jars and keep in the fridge until ready to serve.
When ready to enjoy, shake jar and pour into a serving bowl

Nutrition Information

Serving 1salad with dressing Calories 543kcal (27%) Carbohydrates 52g (17%) Protein 27g (54%) Fat 26g (40%) Fiber 17g (68%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 543

% Daily Value*

Serving	1salad with dressing
Calories	543kcal	27%
Carbohydrates	52g	17%
Protein	27g	54%
Fat	26g	40%
Fiber	17g	68%
Sugar	6g	12%

* Percent Daily Values are based on a 2,000 calorie diet.