Apple Pecan Jar Salad

So, while it may be starting to cool off, it’s still very hot here. That being said as we slide into the end of August I am READY for Fall this year more than I even usually am. Which is saying a lot since Fall is probably my favorite season next to Spring - which we entirely skipped this year somehow and instead just went Winter straight into Summer. Bleh.

This Apple Pecan Jar Salad gives me all the vibes of Fall while also being light, cold, and crisp while we’re in the middle of this heat still. So it’s definitely a win-win situation. Plus, these jar salads are absolutely perfect for having on hand when you want and need a bite for lunch but also don’t have time to whip something up. Make ahead meals for the win!

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I started this salad off with my homemade Balsamic Vinaigrette. It’s then layered with a quinoa apple mixture which is topped off with grilled chicken, feta, and finally your spinach and chopped pecans! Did I mention that there’s cranberries in there too? Yep! Like I said we’re packing as much Fall into this meal as possible.

The vinaigrette is one of my favorite parts. It’s an older recipe that is lightened up by subbing in some water and chia seeds for more oil. Which means you get more bang for your buck here when it comes to saving on calories without skimping on flavor!

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Apple Pecan Jar Salad

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinTotal time: 5 Min

A fun end of Summer start of Fall jarred salad that's full of apples, spinach, chicken, cranberries, and a homemade balsamic dressing!

Ingredients

Balsamic Dressing

• 1/4 C. Balsamic Vinegar
• 2 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp. Water
• 1 Tbsp. Honey
• 1 Tbsp. Dijon Mustard
• 1/2 Tsp. Chia Seeds
• Salt & Pepper to Taste

Apple Pecan Salad

• 2 Apples, Chopped
• 1 Tbsp Lemon Juice
• 1/2 Tsp. Salt
• 1 C. Cooked Quinoa
• 1 C. Celery Stalks, Chopped
• 1/4 C. Dried Cranberries
• 1 C. Grilled Chicken Breast, Cubed
• 1/2 C. Reduced Fat Feta Cheese
• 8 C. Baby Spinach
• 1/2 C. Pecans

Instructions

1. Blend together the 1/4 C. Balsamic Vinegar, 2 Tbsp. Extra Virgin Olive Oil, 2 Tbsp. Water, 1 Tbsp. Honey, 1 Tbsp. Dijon Mustard, 1/2 Tsp. Chia Seeds, and Salt & Pepper to Taste. Set aside.
2. Place the 2 chopped Apples into 1 C. water, 1 Tbsp Lemon Juice, 1/2 Tsp. Salt. Stir combine and allow to set for 10 minutes.
3. After 10 minutes, drain the apples and stir together with the 1 C. Cooked Quinoa, 1 C. Celery Stalks, Chopped, and 1/4 C. Dried Cranberries.
4. Place about 2 Tbsp. of the dressing into the bottom of each salad jar.
5. Divide the quinoa mixture evenly among the jars.
6. Layer each with 1/4 C. of the cubed Grilled Chicken Breast followed by 2 Tbsp. of the Reduced Fat Feta Cheese.
7. Pack 2 C. baby spinach into each jar and top that off with 2 tbsp. of the pecans.
8. Seal with the lid and place in the fridge until ready to enjoy.
9. When it's lunch time, just shake the jar up and enjoy straight from the jar or serve in a bowl!

Nutrition Facts

Calories

424.33

Fat (grams)

21.2

Sat. Fat (grams)

3.64

Carbs (grams)

42.38

Fiber (grams)

7.13

Net carbs

35.23

Sugar (grams)

23.94

Protein (grams)

20.55

Sodium (milligrams)

650.34

Cholesterol (grams)

39.8

Nutritional Claims: High Fiber • Gluten Free • Wheat Free • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free

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