15 Delicious Mason Jar Salads Perfect for Work Lunches
Stuck in a lunch rut? These 20 Mason jar salads are perfect for work lunches, offering fresh and tasty options that are easy to prepare and transport. From classic combinations to creative flavors, each recipe is designed to keep your midday meal exciting and satisfying. Say goodbye to boring lunches and hello to a delicious, healthy way to fuel your day!
Greek Yogurt Chicken Salad

The Greek Yogurt Chicken Salad is a light and refreshing twist on the classic chicken salad, making it a fantastic option for work lunches. Creamy Greek yogurt replaces mayonnaise, offering a tangy flavor that pairs perfectly with tender chicken and crunchy vegetables. It’s easy to make and can be prepped in advance, which is perfect for busy weekdays.
This salad is not only delicious but also packed with protein and nutrients. With the addition of fresh herbs and a hint of lemon, each bite is bursting with flavor. Whether you enjoy it on its own, in a wrap, or on whole-grain bread, this chicken salad is sure to satisfy your midday cravings.
Ingredients
- 2 cups cooked chicken, diced
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: sliced grapes or apples for sweetness
Instructions
- In a large bowl, combine the Greek yogurt, Dijon mustard, and lemon juice. Mix well until smooth.
- Add the diced chicken, celery, red onion, and parsley to the bowl. Stir until all ingredients are well coated with the yogurt mixture.
- Season with salt and pepper according to your taste. For a touch of sweetness, fold in sliced grapes or apples, if desired.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled in a mason jar, on a bed of greens, or in a sandwich.
Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a delightful mix of vibrant flavors and crunchy textures that make it a perfect choice for a work lunch. Packed with protein from the chickpeas and fresh veggies, this salad is not only nutritious but also very satisfying. Its bright, tangy dressing brings everything together, making each bite a celebration of the Mediterranean.
Easy to prepare, this salad can be made ahead of time and stored in a mason jar for a quick grab-and-go meal. Plus, it stays fresh for several days, making it great for meal prep. Whether you’re in a rush or want a tasty dish to share, this salad delivers!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Transfer the salad into mason jars, layering as you go, and seal tightly.
- Chill in the fridge for at least an hour before serving to let the flavors meld.
Caprese Salad with Balsamic Glaze


Caprese Salad with Balsamic Glaze is a delightful blend of fresh ingredients that brings a taste of Italy right to your lunch. This salad layers ripe cherry tomatoes, creamy mozzarella balls, and fragrant basil, creating a refreshing meal that’s both simple and flavorful. The balsamic glaze adds a touch of sweetness and tang that perfectly complements the salad’s freshness.
Making this salad is a breeze! Simply layer the ingredients in a mason jar for a convenient, portable lunch option. Not only is it visually appealing, but it’s also a healthy choice filled with vibrant flavors.
Ingredients
- 2 cups cherry tomatoes
- 1 cup mozzarella balls (bocconcini)
- 1 cup fresh basil leaves
- 1/4 cup balsamic glaze
- Salt and pepper to taste
Instructions
- Start by washing the cherry tomatoes and basil leaves. Pat them dry with a towel.
- In a mason jar, layer the ingredients: begin with a layer of cherry tomatoes, followed by mozzarella balls, and then basil leaves.
- Drizzle the balsamic glaze over the top of the layers.
- Season with a bit of salt and pepper.
- Seal the jar and refrigerate until you’re ready to enjoy your salad!
Quinoa and Black Bean Fiesta

Quinoa and Black Bean Fiesta is a vibrant and nutritious salad that combines the hearty textures of quinoa and black beans with the fresh crunch of colorful veggies. This salad is not only filling but also packed with protein and fiber, making it a perfect choice for a work lunch that will keep you energized throughout the day.
With a zesty dressing that brings all the flavors together, this salad is simple to prepare and can be made in advance, making it a convenient option for busy schedules. Just layer the ingredients in a mason jar, and you’ll have a delicious meal ready to go!
Ingredients
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 bell pepper, diced (red or green)
- 1/2 cup chopped red onion
- 1/2 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Layer the salad in mason jars for easy storage, starting with the quinoa mixture at the bottom. Add the black beans, corn, and topped with cherry tomatoes and diced avocado.
- Seal the jars and refrigerate for up to 5 days. Shake before eating for a refreshing lunch!
Asian Noodle Salad with Peanut Dressing

If you’re looking for a quick and tasty lunch option, this Asian Noodle Salad with Peanut Dressing is a fantastic choice. The combination of crunchy veggies, tender noodles, and a creamy peanut dressing creates a delightful mix of flavors that will keep your taste buds happy. Not only is it delicious, but it’s also easy to prepare, making it perfect for busy workdays.
This salad is packed with fresh ingredients, and the peanut dressing adds a nutty and slightly sweet flavor that complements the vegetables beautifully. You can customize it with your favorite veggies and proteins, making it a versatile meal. Whether you’re meal prepping for the week or need something light for lunch, this salad will not disappoint!
Ingredients
- 8 oz rice noodles
- 2 cups mixed salad greens
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts
Peanut Dressing
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1-2 tablespoons water (to thin)
Instructions
- Cook the Noodles: Boil rice noodles according to package instructions, then drain and rinse under cold water.
- Prepare the Dressing: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and water until smooth.
- Assemble the Salad: In a large jar or bowl, layer the salad greens, noodles, bell pepper, carrots, cucumber, onion, cilantro, and peanuts.
- Add Dressing: Drizzle the peanut dressing over the salad just before eating. Toss to combine and enjoy!
Cobb Salad with Avocado Dressing

This Cobb Salad with Avocado Dressing is a delicious way to enjoy a classic salad while keeping things fresh and exciting. Packed with nutrients, flavor, and a creamy dressing, it’s perfect for meal prep or a quick lunch at work. The combination of crunchy veggies, protein-rich eggs, and a tangy avocado dressing makes it not just satisfying but also a treat for your taste buds.
The beauty of this salad lies in its simplicity. Layer your ingredients in a mason jar for easy transport, and shake it up when you’re ready to eat. The dressing not only enhances the flavors but also keeps the salad fresh. You can customize this recipe according to your preferences, making it a versatile choice for any day of the week.
Ingredients
- 2 cups chopped romaine lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumber
- 1/2 cup cooked and crumbled bacon
- 2 hard-boiled eggs, sliced
- 1/4 cup crumbled blue cheese
- 1/4 cup red onion, diced
- 1 avocado
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a blender, combine avocado, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Layer the Salad: In a mason jar, start with the dressing at the bottom. Layer in the romaine lettuce, followed by the diced tomatoes, cucumber, bacon, eggs, blue cheese, and red onion.
- Seal and Store: Close the jar tightly and store it in the fridge until you’re ready to enjoy it.
- Serve: When ready to eat, shake the jar to mix everything together, and enjoy your fresh Cobb Salad!
Spinach and Strawberry Salad

This Spinach and Strawberry Salad is an energizing choice for work lunches. It combines fresh spinach with sweet strawberries, creating a delightful balance of flavors. The crunch of almonds adds a nice texture, making every bite satisfying.
Easy to prepare, this salad is perfect for meal prepping. You can layer the ingredients in a mason jar, which not only keeps them fresh but also makes for a pretty presentation. Enjoy this healthy option that’s both tasty and visually appealing!
Ingredients
- 4 cups fresh spinach
- 1 cup strawberries, sliced
- 1/4 cup almonds, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
Instructions
- Layer the ingredients in a mason jar, starting with the balsamic vinaigrette at the bottom.
- Add the sliced strawberries, followed by the spinach, and top with chopped almonds and feta cheese.
- Seal the jar and store in the refrigerator until ready to eat. Shake well before serving.
Tuna Salad with Chickpeas

This Tuna Salad with Chickpeas is a fantastic option for a quick and nutritious work lunch. It’s packed with protein, making it filling and satisfying. The combination of tender tuna and hearty chickpeas creates a delightful texture, while fresh herbs and a splash of lemon juice add a refreshing zing.
Simple to prepare, this salad can be made in advance and stored in a mason jar, ensuring it’s ready to grab and go. Plus, it’s versatile—feel free to mix in your favorite veggies or adjust the dressing to suit your taste!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (5 oz) tuna, drained
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, diced
- 1/4 cup celery, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a mixing bowl, combine the chickpeas, tuna, red onion, bell pepper, and celery.
- Add the mayonnaise, Dijon mustard, and lemon juice. Mix gently to combine.
- Season with salt and pepper to taste.
- Transfer the salad to a mason jar, layering it for presentation if desired. Garnish with fresh parsley.
- Seal the jar and refrigerate until ready to enjoy!
Roasted Veggie and Hummus Salad

This Roasted Veggie and Hummus Salad is a colorful and nutritious option for your work lunches. Packed with vibrant vegetables and creamy hummus, it’s a delightful mix of flavors and textures that will keep you satisfied throughout the day. This salad is not only healthy but also super easy to prepare, making it perfect for busy weekdays.
The combination of roasted veggies adds a warm, earthy feel, while the hummus provides a silky smooth base that ties everything together. Plus, it can be made ahead of time and stored in a mason jar, which makes it a convenient choice for lunch on the go.
Ingredients
- 1 cup of cooked quinoa
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1 cup cherry tomatoes, halved
- 1 cup of carrots, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup hummus
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced zucchini, bell pepper, carrots, and cherry tomatoes in olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast the veggies in the oven for about 20-25 minutes or until they are tender and slightly caramelized.
- In a mason jar, layer the cooked quinoa at the bottom, followed by a generous layer of hummus.
- Add the roasted vegetables on top and finish with a sprinkle of fresh parsley for garnish.
- Seal the jar and store it in the refrigerator until you’re ready to enjoy your delicious salad!
Lentil and Feta Salad

This Lentil and Feta Salad is a delightful mix of flavors and textures that makes for a perfect work lunch. The earthy taste of lentils pairs beautifully with the creamy feta cheese, while fresh tomatoes add a burst of juiciness. It’s simple to whip up and can be made in advance, making it an ideal choice for busy weekdays.
Not only is this salad satisfying, but it’s also packed with nutrients, ensuring you stay energized throughout the day. Toss everything together in a mason jar, and you’ve got a convenient meal ready to go!
Ingredients
- 1 cup cooked lentils
- 1/2 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked lentils, feta cheese, cherry tomatoes, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Transfer the salad into a mason jar and store in the refrigerator. Enjoy within 3-4 days!
Southwest Pasta Salad

Southwest Pasta Salad is a vibrant and satisfying dish that bursts with flavors reminiscent of a sunny day. Packed with colorful ingredients like black beans, corn, and peppers, this salad offers a delightful crunch and a touch of spice. It’s not only delicious but also super easy to make, making it a fantastic option for work lunches.
This salad is a perfect blend of textures and tastes, with the pasta providing a hearty base while the veggies add freshness. You can whip it up in no time, and it stays good in the fridge for several days, keeping your lunches exciting and healthy. Let’s get cooking!
Ingredients
- 2 cups cooked pasta (any short variety like penne or rotini)
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 red bell pepper, diced
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, black beans, corn, red bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Adjust seasoning if needed and let it chill in the refrigerator for at least 30 minutes before serving.
- Enjoy your Southwest Pasta Salad cold or at room temperature!
Apple and Walnut Salad

This Apple and Walnut Salad is a refreshing choice for a work lunch. It’s packed with crunchy apples, nutty walnuts, and delicious greens, creating a simple yet satisfying meal. The sweet-tart flavor of the apples pairs wonderfully with the earthy walnuts, providing a nice balance in every bite.
Making this salad is easy and quick, perfect for those busy mornings. Just layer the ingredients in a jar and you’re ready to go! It’s a nutritious option that will keep you energized throughout your workday.
Ingredients
- 2 cups fresh spinach or mixed greens
- 1 large apple, sliced
- 1/2 cup walnuts, roughly chopped
- 1/4 cup feta cheese (optional)
- 1/4 cup balsamic vinaigrette
Instructions
- Start by placing the balsamic vinaigrette at the bottom of the jar.
- Add the sliced apples in a single layer on top of the dressing.
- Next, layer the walnuts and feta cheese, if using.
- Top with the fresh spinach or mixed greens.
- Seal the jar and store in the refrigerator until ready to eat. Shake well before serving to mix the dressing.
Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is a delicious and nutritious option for your work lunch. Its earthy flavor from the beets pairs beautifully with the creamy tang of goat cheese, making each bite a delightful experience. Plus, it’s simple to prepare, so you can whip it up in no time!
The crunch from the nuts adds a satisfying texture, while the fresh greens balance everything out. This salad can easily be made ahead and stored in a mason jar, ready to grab when you need a healthy meal on the go.
Ingredients
- 2 medium beets, roasted and diced
- 4 cups fresh arugula or spinach
- 1/2 cup goat cheese, crumbled
- 1/4 cup toasted walnuts or pecans
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes or until tender. Allow them to cool, then peel and dice.
- In a mason jar, layer the ingredients starting with the diced beets at the bottom, followed by the greens, goat cheese, nuts, and finally the dressing on top.
- Seal the jar and shake before enjoying. If you’re making it ahead, keep the dressing separate until you’re ready to eat to maintain freshness.
Buffalo Cauliflower Salad

Buffalo Cauliflower Salad is a fun and spicy twist on your typical salad. This dish features crispy cauliflower tossed in a zesty buffalo sauce, combined with fresh veggies for a crunchy and satisfying meal. It’s perfect for those busy work lunches when you want something that packs a punch without being overly complicated to prepare.
This salad is not only tasty but also healthy, making it a great choice for a midday pick-me-up. With its vibrant colors and bold flavors, this salad will definitely keep you looking forward to lunchtime!
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1/2 cup buffalo sauce
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green onions, chopped
- 1/2 cup ranch dressing
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (230°C).
- Toss the cauliflower florets in buffalo sauce until well coated. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.
- In a large bowl, combine the roasted cauliflower, carrots, celery, cherry tomatoes, and green onions.
- Drizzle with ranch dressing, and season with salt and pepper to taste. Toss gently to combine.
- Serve immediately or pack it in a mason jar for a delicious work lunch!
Curried Chickpea Salad

This Curried Chickpea Salad is a delightful mix of flavors that’s both satisfying and easy to prepare. The warm spices of curry combined with fresh vegetables create a refreshing dish that’s perfect for work lunches. It’s filling yet light, making it a great option for those busy days when you need a quick and nutritious meal.
Assembling this salad is a breeze. Simply layer your ingredients in a mason jar for a portable option that stays fresh. You’ll love the creamy texture of the chickpeas paired with crunchy cucumbers and sweet peppers, all tossed in a tangy dressing. Enjoy it cold or let it sit for a bit to enhance the flavors!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup diced bell peppers (red or yellow)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup plain yogurt
- 2 tablespoons curry powder
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large bowl, combine the chickpeas, cucumber, bell peppers, cherry tomatoes, and red onion.
- In a separate bowl, mix the yogurt, curry powder, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the chickpea mixture and toss until everything is well coated.
- Layer the salad in a mason jar, starting with the chickpea mixture and topping with fresh cilantro if desired.
- Seal the jar and refrigerate for at least 30 minutes before serving to let the flavors meld together.