Meal Prep Apple Pecan Spinach Salad Jars
These meal prep salad jars combine fresh spinach, crunchy pecans, and juicy apples with a delightful maple vinaigrette for a perfect grab-and-go lunch.
Equipment
- 4 16-ounce mason jars clean and dry
- 1 Whisk
- 1 Cutting board
Ingredients
Salad Ingredients
- 4 cups fresh baby spinach
- 2 medium apples thinly sliced
- 1 cup pecans toasted
Maple Vinaigrette
- 1/4 cup olive oil
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry the spinach. Core and thinly slice the apples. Toast the pecans in a dry skillet over medium heat until fragrant.
- In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour 2 tablespoons of vinaigrette into each jar. Add a layer of apples, followed by spinach, and top with pecans. Seal the jars tightly.
Serving
- When ready to eat, shake the jar to distribute the dressing. Enjoy straight from the jar or transfer to a bowl.
Storage
- Keep the jars refrigerated for up to five days. Ensure they are sealed tightly to maintain freshness.
Notes
Pro Tips: Use fresh, crisp apples to maintain texture. Toast pecans for extra flavor.
Ingredient Substitutions: Swap pecans with walnuts if desired.
How to Serve: Ideal for lunch or a light dinner.
Storage & Freshness: Store in the refrigerator, sealed tightly, for up to five days.
Make-Ahead Tips: Prepare vinaigrette in bulk and store separately for quick assembly.
Ingredient Substitutions: Swap pecans with walnuts if desired.
How to Serve: Ideal for lunch or a light dinner.
Storage & Freshness: Store in the refrigerator, sealed tightly, for up to five days.
Make-Ahead Tips: Prepare vinaigrette in bulk and store separately for quick assembly.