Paleo Roasted Cauliflower Mason Jar Salad
This post is sponsored by Love Beets®, but the opinions are my own.
These healthy mason jar salads will brighten up your work lunch game!
It is officially Spring and these Paleo Roasted Cauliflower Mason Jar Salads are just what you need! Packed with good-for-you ingredients and some fun new flavor combinations, you are going to be the envy of everyone in the lunch room!
My favorite part of these bright and beautiful spring salads is most definitely the honey + vinegar golden beets. Not only are they delicious, but do you guys realize how good beets are for you?! They have a ton of folate (any pregnant mama’s out there!), betaine (for healthy liver function) and silica (supports healthy bones) among so many other wonderful things! I don’t know about you guys, but I will finding ALL the ways to work more beets into my diet!
Now, let’s answer some mason jar salad questions:
How to layer this paleo mason jar salad with chicken:
The key to remember whenever you are layering a mason jar salad or any salad in a jar recipe – place your protein on the bottom (along with your dressing if you desire) and then add those ingredients that are stronger (for example I added almonds after the chicken here because I know they won’t get crushed by anything). Continue working your way through your ingredients until you get to your weakest ingredients (such as lettuce). Just remember: strongest to weakest and you will be just fine.
Can I make this mason jar salad vegan/plant-based:
YES! Instead of the chicken I would suggest subbing chickpeas, which you could roast right alongside the cauliflower!
Can’t wait for you guys to make this one!
Other Healthy Work Lunches:
- Work Lunch Greek Chicken Salad (Whole30/Paleo/Dairy-Free)
- Mediterranean Chicken Quinoa Bowl
- Easy Sausage Spaghetti Squash Bowls
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Ingredients
- 1 cup cauliflower florets
- 1 teaspoon ground cumin
- kosher salt and ground black pepper
- 1 boneless, skinless chicken breast*
- ¼ cup roasted almonds, check ingredients if Paleo
- 1 cup cucumber, use ribbons or simply dice into bite-sized chunks
- 1 cup honey + vinegar golden beets
- 1 cup romaine lettuce
- balsamic dressing
- avocado, diced (optional)
Instructions
- Prep: Preheat oven to 400℉. Line a sheet pan with parchment paper.
- Roast Cauliflower: Place 1 cup cauliflower florets on the parchment-lined sheet pan. Sprinkle with 1 teaspoon ground cumin and a generous sprinkling of kosher salt and ground black pepper. Toss to coat and bake for 10 minutes.
- Prep Grill: Preheat the grill to a medium-high heat (450-500℉) and clean the grill grates.
- Grill Chicken: Season 1 boneless, skinless chicken breast* with salt and pepper. Grill on medium heat for 10-12 minutes, flipping once – internal temp needs to be 165℉. Let it rest for 5-10 minutes and shred.
- Build Salads: In your choice of storage container place chicken on the bottom, then almonds, cucumbers, beets, romaine lettuce and the roasted cauliflower.
Notes
- Grilled Chicken: You can also cook chicken in a cast iron skillet or instant pot. I also batch prep chicken by boiling the whole breast in water for 15-20 minutes or until internal temp of 165 degrees F and then shred it to save for salads.
- Vegan*: feel free to omit chicken if you prefer a vegan salad – chickpeas would be a good substitute and you could roast them with the cauliflower! (note that chickpeas are not considered paleo)
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