Food in jars…it’s just so much fun. After making my Taco Salad Jars a few weeks ago, I got inspired to pack all kinds of salads into jars. Even on days when I’m home all day working in my office, it still brightens my day to eat lunch out of a jar.
Salad jars are kind of like the healthy, earth-friendly version of TV dinners…only there’s no BPA-laden containers or toxic microwaving involved and the end result is a whole lot more delicious!
This Apple Super Salad is packed with super healthy ingredients, making it a nutritious light lunch, snack, or even a unique breakfast. I’ve enjoyed a version of this salad for all three of those meals, sometimes swapping in chopped ripe nectarine or Black Mission figs for the apple.
So what makes this salad super healthy?
- Spinach: Do you really need me to tell you how fabulous spinach is for us? I don’t think so. Sometimes I’ll use kale instead of spinach, but I’m really trying to branch out and embrace other dark leafy greens besides kale. (I’m Hallie and I’m a kale addict.)
- Red cabbage: Packed with antioxidants and cancer-fighting compounds, red cabbage gives the salad a big nutrient punch and some delightful crunch, too.
- Parsley: Herbs like parsley are incredibly alkalizing and oxygenating to the body, so even a tablespoon here or there makes a difference. Every little bit counts. I love throwing it in salads, soups, and yes, even smoothies.
- Cinnamon: In a salad? Why not? I’m a big fan of cinnamon in just about everything, but it adds a bit of spicy flavor to this salad and complements the apples so nicely that I think I’m growing to love it even more if that’s possible. (I’m Hallie and I’m also a cinnamon addict.)
We’re coming into apple season and I couldn’t be happier. They are one of my favorite fruits. They make such a regular appearance in my diet that a day just doesn’t feel normal until I eat an apple in some way,shape, or form. This super salad in a jar may just be my new favorite way to enjoy them…although I do dearly love the Apple Carrot Quinoa Ball recipe in my new cookie book, too. (I’ve eaten my way through several batches of them and still haven’t grown tired of them yet.)
As for a dressing for this super salad, I opted for a light tahini and lemon dressing that offers just enough creaminess to contrast all of the crunch in the salad. If you’d like to swap out the tahini for another nut or seed butter, feel free. It took me a while to come around to tahini’s bold and slightly bitter flavor, but now I love it just about as much as I love apples.
Apple Super Salad (in a Jar)
1/2 large or 1 small apple (such as Gala, Fuji, or Pink Lady), finely chopped
1/2 cup finely chopped spinach (or kale)
1/4 cup finely chopped red cabbage
1 small carrot, peeled and grated
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon chopped walnuts or pumpkin seeds
2 teaspoons tahini
1 teaspoon fresh lemon juice
1 teaspoon Grade B maple syrup or honey (or to taste)
Pinch of sea salt
Pinch of ground cinnamon
In a medium bowl, combine the apple, spinach, cabbage, carrot, parsley, and walnuts. In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and cinnamon. Add a splash of water if necessary to thin the dressing out a bit. Pour the dressing over the salad and toss to coat.
Serve right away or transfer to a jar with a tight-fitting lid and refrigerate until ready to serve.
Start baking super healthy today!
$18.99 | Paperback | 132 pages
Pure Living Press, 2012