Salad in a jar might be the smartest summer lunch hack there is, and this veggie-loaded version makes the case beautifully. Roasted Little Duos™ join crisp red cabbage, spinach, bell pepper, and red onion in portable Mason jars, all ready for a creamy, citrusy tahini dressing that comes together in minutes. Everything layers in ahead of time and stays fresh until you’re ready to eat, so lunches for the beach, the office, or a day of summer activities are ready to grab from the fridge. When hunger hits, just drizzle in the dressing, give it a shake or a stir, and enjoy.

On-the-Go Tip

This whole recipe is an on-the-go tip, and a few tricks make it even better. Keep the dressing in small separate containers until the moment you eat so everything stays crisp, and pack the jars upright in a cooler bag for beach days, road trips, and busy afternoons between activities. Assembled jars without dressing keep well in the fridge for up to three days, making Sunday prep an easy win for the week.

Kid-Friendly Tip

Jar layering is a genuinely fun job for kids, so set out the prepped vegetables and let them build their own jars in whatever order they like. Younger kids can tear spinach and drop ingredients in, while older kids can help blend the tahini dressing and give it a taste test. Letting kids assemble their own jar gives them ownership over lunch, and they can customize the veggie ratios to match what they actually love to eat.

Prep
45 mins
Cook
30 mins
Serves
2
Ingredients
13
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Equipment

  • Baking pan
  • Parchment paper
  • Large bowl
  • Small food processor or blender
  • 2 Mason jars (about 3 cups each)

Ingredients

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Salad:

  • 2 cups Little Potatoes (this recipe uses Little Duos™, but you can use any variety you like!
  • 2 cups spinach
  • 2 Tbsp fresh parsley, chopped
  • 1 cup red cabbage, sliced or shredded
  • 1/2 cup red onion, thinly sliced
  • 1 red bell pepper, diced

Dressing:

  • 3 Tbsp tahini
  • 1 lemon, juiced
  • 1 Tbsp pure maple syrup
  • 1 clove garlic, crushed
  • 1/4 tsp salt
  • 1 pinch black pepper
  • 2 to 3 Tbsp water
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Instructions

  • Step 1

    Preheat the oven to 350 °F.

  • Step 2

    Cut the Little Potatoes in halves or quarters and spread over a baking pan covered in parchment paper.

  • Step 3

    Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.

  • Step 4

    Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.

  • Step 5

    Prepare the dressing by adding the tahini, lemon juice, maple syrup, garlic, salt, pepper, and water to a small food processor, blender, or bowl. Blend or whisk until smooth, then set aside.

  • Step 6

    Using two Mason jars, layer the spinach, parsley, cabbage, onion, bell pepper, and cooled roasted potatoes as preferred.

  • Step 7

    Divide the dressing into two portions. When ready to eat, drizzle the dressing into the jar and mix, or transfer to a bowl and enjoy.

  • Step 8 - Enjoy your tasty meal with the family