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Apple Harvest Mason Jar Salads

Course Lunch
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 salads
Calories 625kcal
Author The Seasoned Mom


  • For the Cider Vinaigrette Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon onion powder
  • 4 teaspoons Dijon mustard
  • 4 teaspoons maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • For the Salads:
  • 4 cups chopped romaine lettuce  or other greens of choice
  • 8 ounces cooked boneless skinless chicken breasts diced into bite-sized pieces
  • 2 apples diced
  • Juice from ½ of a lemon
  • 1 cup dried cranberries
  • 4 ounces crumbled blue cheese or feta cheese
  • 1 cup pecans coarsely chopped and toasted
  • 4 quart-size mason jars


  • Whisk together dressing ingredients in a small bowl or measuring cup until completely combined.
  • Place a few tablespoons of dressing at the bottom of each jar.
  • Place diced apple in a small bowl and squeeze lemon over the bowl. Toss apple in lemon juice to coat (this will prevent browning).
  • Divide salad ingredients among the jars, layering in the following: chicken, apple, cranberries, cheese, pecans. Twist on the top to seal your salads and refrigerate up to 3 or 4 days.
  • When ready to serve, empty containers of the jar onto a large plate or bowl – the dressing will be on top! Toss to coat, if desired!


Serving: 1large salad | Calories: 625kcal | Carbohydrates: 46.5g | Protein: 22.5g | Fat: 42g | Saturated Fat: 8.7g | Cholesterol: 63.5mg | Sodium: 1024mg | Fiber: 7.3g | Sugar: 34g