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Meatless Monday: Mason jar salad with farro, cabbage and apples

Have you tried a layered salad in a jar yet? It’s a fun option with practical portability.

One way to make a few salads in advance without their getting soggy is to make a layered Mason jar salad. This particular Meatless Monday recipe for Mason jar salad with farro, cabbage and apples includes a sweet and tangy poppy seed dressing (as well as dried cranberries and pistachios).

Mason jar salad with farro, cabbage and apples and poppy seed dressing

Not only is this recipe super-portable, but it’s filling and tasty too. When you’re ready to enjoy your salad, simply dump it into a bowl — easy mixing for a non-soggy salad.

Mason jar salad with farro, cabbage and apples and poppy seed dressing

Keep in mind that this type of salad keeps best when you add the dressing to the jar first, followed by the most hearty ingredients (so they don’t absorb the dressing) and ending with the most delicate ones at the top.

Mason jar salad with farro, cabbage and apples and poppy seed dressing recipe

Serves 4


For the dressing

  • 1/3 cup mayonnaise
  • 1/4 cup milk
  • 3 tablespoons white wine vinegar
  • 3 tablespoons honey
  • 1/4 teaspoon dried mustard
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon poppy seeds

For the salad

  • 1 cup farro, cooked according to package directions
  • 6-8 ounces shredded purple cabbage
  • 2 small Granny Smith apples, cut into cubes
  • 1/2 cup dried cranberries
  • 1/4 cup shelled pistachios


For the dressing

  1. In a small bowl, mix together all the ingredients until combined.
  2. Taste, and adjust the seasoning as needed. Refrigerate until ready to use.

For the salad

  1. Arrange 4 pint-size Mason jars near your ingredients. You will divide the ingredients equally among each jar.
  2. Begin assembling by adding the dressing to the jars first. Add 2 to 3 tablespoons of dressing, more or less to taste.
  3. Add the farro next, about 1/4 cup to each jar, followed by the cabbage, apples and cranberries, and top with the pistachios.
  4. Refrigerate upright until ready to serve.
  5. Dump the ingredients from 1 jar into a serving bowl. Toss with your fork, and enjoy.

Layer it on for a great salad.

More Meatless Monday recipes

Cold noodle and bok choy salad with sesame dressing
Avocado and black bean enchiladas
Wheat berry and stone fruit salad with cherry-yogurt dressing

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