Healthy recipe: Homemade Salad Jars

One of the greatest things about glass jars is their versatility. We use them for nearly everything around the house. Toothbrush holders. Candle holders. And even lunch boxes! In fact we have a whole blog dedicated on ways to reuse them, read it here!

A simple glass jar can be turned in to an amazing lunch box containing a wonderful healthy lunch. It's simple, easy and can be prepared in advance for those days when we eventually get to go back to the office! Or maybe you can take them out on a picnic when the sun starts to shine!

We've included our top 5 favourite Salad Jar recipes for you. We hope you like them as much as we do!

Fresh salad in a glass jar
You can put any salad in a jar!

1. Paul's filling mixed bean salad

This is Paul's (our marketing manager) favourite lunch. It's healthy, nutritious and keeps him full until dinner time finally rolls around.


  • 400g Mixed beans

  • 200g sweetcorn

  • 500g Cherry tomatoes

  • 200g Feta cheese

  • 200g fresh baby leaf spinach

  • 200g Houmous


  1. Drain the tins of mixed beans and sweetcorn to remove any excess water

  2. Chop the block of Feta in to small chunks

  3. Halve the cherry tomatoes

  4. Mix the beans, sweetcorn, tomatoes and Feta together in a bowl

  5. Add a handful of spinach to a jar

  6. Layer 4 or 5 spoonfuls of the bean and cheese mix on top of the spinach

  7. Add a topping of houmous

I tend to put this salad in to a wrap to make it a little more substantial. You can easily take the jar of ingredients and a wrap to work and combine them when you are there. This will stop the wrap getting too soggy! - Paul

Paul uses our 277ml tall jar to store this particular recipe. It's great for taking to work or on picnics as it stores the perfect amount for one serving!

2. Stuart's Caesar Salad

As you should know, if you've read this blog for a while, our owner Stuart used to be a full time chef. We've asked him to provide us with a classic salad recipe that can be used in our range of jars.


  • 1 small coz lettuce

  • 50g Parmesan cheese, in shavings

  • 5 fresh Anchovies

  • 100g bread (for croutons)

  • Fresh rosemary, thyme and garlic for the Croutons

  • Butter for cooking

  • 160g Oven baked chicken

For the dressing

  • 2 tbsp White wine vinegar

  • 2 tbsp Olive oil

  • 4 tbsp Vegetable Oil

  • 1/2 tsp Crushed garlic

  • 2 tsp Parsley

  • 1 tbsp Mayonnaise

  • 2 Chopped Anchovies

  • 20g Blue cheese


  1. Preheat your oven to 180ºC.

  2. Place a few Coz lettuce leaves around the edge of your chosen jar or a serving bowl.

  3. Chop the rest of the lettuce in to small 1 inch pieces and put in a mixing bowl.

  4. Dice the bread in to small chunks and place in an oven tray with a few nobs of butter, some fresh rosemary, thyme and garlic.

  5. Cook in the oven for about 10 minutes or until golden. Stirring every 2 minutes.

  6. Add the parmesan, anchovies, croutons and chicken to the mixing bowl and stir.

  7. To make the Caesar dressing mix/blend the above ingredients. We recommend mixing it in a 250ml Round Sauce Bottle. You can then use it to store any excess!

  8. If you are eating the salad right away pour the sauce over your mix in the mixing bowl and give it another mix. Then garnish with anchovies, parmesan and a drizzle of the dressing.

  9. However if you want to store the salad for later put the salad mix in to jars and keep the salad dressing in the bottle. When you are ready to serve simply pour some salad dressing in to the jar. Add the cap and give it a shake!

  10. The dressing will now be spread through the salad and ready to enjoy.

a colourful salad in a jar
You can make the salad as colourful as you like!

3. Chickpea and Sweet Potato Salad

Sweet potatoes are one the best foods (in our opinion anyway!). So finding a tasty salad recipe which incorporates them is always a win. The chickpeas also add a great source of vitamins, minerals and fibre as well, so this recipe is the perfect healthy lunch or dinner.


  • 2 large sweet potatoes, or 3 small, scrubbed

  • ½ medium red onion

  • 425g chickpeas, rinsed and drained

  • 120ml olive oil

  • 60ml lemon juice

  • 2 tablespoons garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • ¼ teaspoon cinnamon

  • ¼ teaspoon cayenne

  • Salt and Pepper to taste

  • pepper, to taste

  • 85g mixed greens

  • 10g fresh parsley, chopped

  • 10g fresh Coriander, chopped


  1. Preheat the oven to 220ºC.

  2. Cut the sweet potatoes in small cubes and transfer on to one half of a non-stick baking sheet.

  3. Peel and slice the onion and set aside.

  4. Add the chickpeas to the other half of the baking sheet.

  5. In a measuring jug with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.

  6. Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.

  7. Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.

  8. Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through.

  9. Allow to cool for 20 minutes if you are eating straight away or cool completely if you are storing for later in the week.

  10. Separate the greens in to separate large jars and top with the roasted sweet potato, chickpeas and onion.

  11. Top with parsley, coriander and the remaining dressing.

  12. Add the lid to the jars and store them in the fridge. Ready for work.

  13. Or alternatively enjoy slightly warm!

Recipe from

Fresh salad in a kilner jar
Klip top jars make for great containers for large salads