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Kid Approved Mason Jar Salad

Kid Approved Mason Jar Salad

mason jar salad-southwest


A southwest mason jar salad? Yes, it’s a salad in a jar and it’s super tasty and totally kid-approved.  Today’s fun-loving vegan chef Dawn Hutchins, founder of VegeCooking, a certified plant-based nutritionist, a busy mom, and an entrepreneur, brings us tips on how to mix up a quick and easy salad in a jar! Great for on-the-go meals, meal prep, and parties too.  Let’s check out how it is done…




VegeCooking Founder, Dawn Hutchins, has extensive knowledge of the power of plant-based cooking and nutrition. She started learning the power of using plants for food and medicine as a child from her grandmother, Stella, who was a master herbalist and practiced a macrobiotic diet. Dawn later earned her certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is certified in nutritional therapy with a focus on epigenetics. She’s been developing healthful, delicious recipes since 2009. 

In 2013 Dawn lost her father, a proponent of a paleo-style diet, at just sixty-seven years of age to undiagnosed heart disease. Just that very morning he had made the decision to retire. Excited about the future, he rode his bike to the pool to swim his daily laps, when he suffered a massive heart attack and could not be revived. He would never have a chance to enjoy the retirement he’d worked so hard for. It was then that she knew she’d made the right decision to transition to a plant-based diet just three years earlier in 2010. She and her family have experienced huge benefits from plant-based eating. She was able to finally reach her ideal weight and heal her depression, and this lifestyle has helped her daughter, Gabby, end chronic ear infections and debilitating eczema. She’s so excited to be able to share her passion and knowledge with you through VegeCooking. There you’ll find free recipes, cookbooks (including Six-or-Less!) and transformative programs, virtual cooking classes, and more to help you and your family reach your plant-based goals.

What else? She’s an animal lover, mom, wife, author, entrepreneur, yoga lover, fitness fanatic, permaculture advocate, and camping enthusiast that considers herself forever a student. She loves learning, taking classes, and always striving to be better.


Dawn Hutchins
Dawn Hutchins and her kids.



Mason jar salad is a great way to meal prep for you busy moms out there, and this particular salad has been kid-tested and approved, so it might just be a favorite for the whole family.  It is so simple to throw together in beautiful healthy layers and topped with a dressing bursting with flavor.  You can make a salad with whatever your favorite ingredients are and throw them in a mason jar, or copy Dawn’s recipe, which has a southwest theme…you do you!


Ingredients mason jar salad
The ingredients for the southwest mason jar salad.


See Also
Meati is so meaty, it's hard to tell it's vegan.

mason jar salad-southwest
The finished southwest salad in a jar!


Dawn and her recipe
Dawn showing off her finished recipe.


Southwest Mason Jar Salad

 A quick and easy salad in a jar! Great for on-the-go meals, meal prep and parties too!
Course Salad
Cuisine American, southwest


  • 1/2 cup cooked quinoa
  • 2 cups chopped fresh kale
  • 2 Tbsp Southwest dressing or dressing of choice or more, to taste
  • 1/2 cup roasted grilled or fresh corn
  • ¼ cup pumpkin seeds raw or toasted!
  • 1/2 cup chopped grape or cherry tomatoes
  • Sea salt, freshly ground pepper, and garlic powder, to taste
  • Optional: 2-4 Tbsp chopped red or white onion (soak in vinegar for 10 minutes, any type you like, if you'd like to cut the bite of the onion)
  • Southwest Dressing: Makes extra!
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil optional
  • 1-2 tsp adobo seasoning, spike seasoning, or any favorite seasoning
  • 1-2 Tbsp agave or coconut nectar
  • 1 1/2 Tbsp whole grain or Dijon mustard


  • For the salad:
  • Layer ingredients in a mason jar, cover.
  • Shake to mix when you're ready to eat.
  • *Store up to four days in the refrigerator.
  • For The Dressing:
  • Blend all ingredients in Magic Bullet or blender, or just whisk or shake in a jar.
Keyword vegan
Tried this recipe?Let us know how it was!



This was a great and tasty, as well as informative episode of #LunchBreakLIVE.  I love the idea of making mason jar salads as meal prep for those busy weeks.  It would be so helpful!  And the salad looks so delicious!  Give it a try and let us know how you liked it.  Take a photo and tag @JaneUnChainedNEWS on Instagram.  If you are interested in more easy vegan recipes to make, be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!


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