Well, the quiet routine of summer is coming to an end, which means it’s time to level up my lunch game for the office. I love jar salads, but it’s taken me a long time to get the order of the layers right when I’m making a batch (they can last 5 days in the fridge if you build them well!).
And once you do? They’re like little rainbows stacked in glass: colorful, crisp, and waiting to be pried our of the jar and on to a pretty plate (trust me, keep a cute plate in your office for such occasions).
Basic Order of Ingredients
- Dressing on the bottom (2–3 Tbsp).
- Hearty veggies (beets, chickpeas, roasted sweet potatoes, carrots, peppers).
- Crunchy bits (onion, cucumber, nuts, seeds, dried fruit).
- Grains or protein if using (quinoa, chicken, turkey, chickpeas, pasta – I love mini spinach/cheese tortellini).
- Cheese (goat, feta, or parmesan — or pack separately if you like).
- Soft veggies (tomatoes, olives, etc.)
- Greens last, to keep crisp.
Dressing
- 3 parts oil
- 1 part vinegar
- Extras (see below, but think (honey, mustard, herbs, citrus)
- Salt & Pepper to taste
After having an amazing beet salad on one of our recent trips, I knew that had to be my version this week. I grabbed a jar of beets at my favorite farm stand as a little time saver. The earthy sweetness with creamy goat cheese was perfection. (actually someone came into my office while I was eating one and asked where I’d bought it. Maybe I’ll make a couple extra jars and offer to sell them on my hall!)
The great news? Jar salads are endlessly customizable. Here are a few blends I love:
Maple Ginger Beet
- Dressing: honey ginger balsamic + maple syrup
- Beets, pecans, goat or feta cheese, mesclun greens
Mediterranean
- Dressing: olive oil + red wine vinegar + oregano
- Cucumber, tomato, olives, chickpeas, feta, spinach
Southwest
- Dressing: lime + olive oil + cumin + honey
- Black beans, corn, peppers, cheddar, romaine
Harvest Bowl
- Dressing: apple cider vinaigrette
- Roasted sweet potato, apple slices, pumpkin seeds, goat cheese, kale
I don’t know about you, but I love being able to just toss a jar in my lunch bag in the morning without a second thought (because I’m not a morning person and I’m not organized!). They’re cheaper, healthier, and much more fun than most grab-and-go lunches.
What’s your favorite lunchbox go-to? (I do need a break from salads now and then!)
Eat well friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there. Take a look and subscribe!
Michelle Cooks 
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