|October 19, 2020

Rainbow Mason Jar Salad

By Bulletproof Staff
Reviewed for Scientific Accuracy

Rainbow Mason Jar Salad

Mason jar salad recipe & content provided by Rosie Tran, Kale In The Clouds

Early fall is the best time of year to enjoy seasonal produce. Between juicy late-summer berries and new varieties of squash, this mason jar salad makes the most of what’s in season. Mason jar salads are a beautiful way to meal prep, especially with busy school and work schedules. They pack well, stay fresh for days, and reduce waste. This mason jar salad recipe is the perfect for beginners or veteran mason jar meal preppers.

Related: Keto Lunch Recipes: 50 Packable Foods You Can Take To Work

The key to mason jar salad prep is layering: arrange wet ingredients at the bottom and dryer ingredients, such as greens, on top. I would also highly recommend packing salad dressing in a separate container in order to keep the salad as fresh as possible. With this mason jar salad recipe, you can easily double or triple it and have lunches ready for most of the week.

Depending on your health goals, you may not need animal protein at every meal — and this mason jar salad makes a good meatless option depending on your protein goals. You can still easily add pastured meat to this recipe (layered at the bottom of the jar), or enjoy with other packable proteins like marinated skirt steak or lamb kebabs.

This keto, paleo, and Whole30 mason jar salad recipe combines colorful veggies with a creamy avocado cilantro dressing. Perfect for meal prep!

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Rainbow Mason Jar Salad


Start to Finish: 50 minutes (20 minutes active)


  • 1/2 cup arugula
  • 2 medium radishes, sliced
  • 1/4 medium yellow squash, spiralized
  • 1/4 cup butternut squash, cubed
  • 1/4 cup organic blueberries
  • 1 tablespoon avocado oil

Dressing ingredients:

  • 1/4 medium avocado
  • 2 tablespoons olive oil or Brain Octane Oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon filtered water
  • 1 tablespoon cilantro leaves
  • 1/4 teaspoon Himalayan salt


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a bowl, toss butternut squash cubes with avocado oil. Spread cubes on the baking sheet.
  3. Bake butternut squash for 30 minutes, or until tender.
  4. Prepare dressing: Combine all dressing ingredients in a food processor and blend until smooth.
  5. In a large mason jar (such as the 32 ounce jar pictured here), layer salad ingredients from wettest to driest: radish, roasted butternut squash, yellow squash noodles, arugula, and blueberries.
  6. Serve mason jar salad immediately with dressing, or store for up to one week.

Makes: Serves 1

Nutritional Information (Per Serving):

  • Calories: 516
  • Protein: 2g
  • Carbs: 12g
  • Fiber: 6g
  • Sugar: 6g
  • Net Carbs: 6g
  • Fat: 49g
  • Saturated Fat: 31g
  • Cholesterol: 155mg
  • Potassium: 599mg
  • Iron: 8%
  • Vitamin A: 80%
  • Vitamin C: 45%
  • Calcium: 8%
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