Curry Mason Jar Salad November 09 2017, 0 Comments

Recently I had curry cauliflower tacos and thought, "Hey, I should make this into a mason jar salad." Besides being delicious, curry powder has some health benefits, such as preventing heart disease, increasing bone health and protecting the immune system. 

Prep time: 1 hour
Yield: 5 servings
Serving size: 1 16oz mason jar


  • 5 cups of spinach and arugula
  • 1.5 cups of grape tomatoes
  • 1/4 cup of dried cranberries
  • 1/2 cup of dry quinoa
  • 1 large head of cauliflower 
  • 5 oz of olive oil and vinegar 
  • 1/4 cup of cashews
  • 3 tablespoons of olive oil
  • 1 tablespoon of curry powder
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of turmeric
  • Salt and pepper to taste


  1. Roast the curry cauliflower: preheat the oven to 375. Then chop the cauliflower into florets and mix in a bowl with the olive oil, curry powder, garlic powder, turmeric and some salt and pepper. Mix until all the florets are coated and then spread out on a baking sheet and bake for 40-45 minutes. Once they're done cooking, place in a bowl and refrigerate until cool. 
  2. While the cauliflower is roasting, cook the quinoa: bring the 1/2 cup of quinoa and 1 cup of water to a boil and then cover and let sit for 15 minutes or until nice and fluffy.
  3. Add spices to the quinoa: curry, garlic, salt pepper to taste. Refrigerate until cool.
  4. Cut the tomatoes in half.
  5. Layer the ingredients evenly across 5 mason jars in this order: olive oil & vinegar, tomatoes, quinoa, cranberries, cauliflower, greens, cashews. 
  6. Add lids to the jars and store in the fridge upright to enjoy all week long!