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Mason Jar Glory Salad

Updated: Nov 8, 2019

We spent 2 years living in Cape Town, South Africa. And while living there a whole new food-group developed. We called it Glory Salad.

There are many MANY variations. A Glory Salad is the combination of whatever fresh fruit and vegetables you may have sitting around on our countertop. Don’t make to too complicated … simply chop it up and toss it in oil and balsamic vinegar!

One  Summer we began putting these glorious salads into Mason Jars and taking them with us on picnics, to the beach, to work… the trick is to keep the dressing on the bottom  of the jar and lettuce on top. Give it a shake right before you eat it.

The recipe below was developed  by my girls Kirsten Nelson and Hannah Seigrist. It was amazing to have them both live with me during our time in South Africa and  to create with them in our kitchen. Thank you once again Hannah for the pictures!



4 tbsp Olive Oil (1 tbsp in each) plus an additional 1 Tbsp for roasting the Butternut

4 tsp Balsamic Vinegar (1 tbsp in each... you get the idea)

Celtic Sea Salt & Pepper

4 tsp Honey ( 1 tsp in each jar again)

2 cups Butternut Squash, Diced & Roasted

1 cup Feta Cheese

2 cups chopped Strawberries

1-2 Avocados (Depends on how much you want in there!), chopped

1/2 cup Red Onion, diced

2 Chicken Breasts, cooked and diced,

Roughly 2 cups mixed Greens, chopped


Pre-Heat your oven to 375 . Place your chopped butternut squash on a large baking sheet and drizzle with 1 Tbsp olive oil, sprinkle a little salt and then place in the oven for 20 minutes. Stir at least once during that time to ensure even roasting. After 20 mins pull it out and let it cool while you assemble the rest of the salad.

Get out your jars, and begin by measuring the oil, vinegar and honey into each jar.

Next add your chopped chicken. On top of that layer the Butternut, Avocado, Strawberries and Feta cubes. finish with a handful of mixed greens in each jar.

Screw on those lids and you're all set!

These will keep nicely in the fridge for up to 3 days, just MAKE SURE you don't shake them and mix the oil and vinegar in.

These salads are amazing with nice spelt bread, or a quiche maybe. I like to eat mine sitting on the beach watching the kids roll around in the sand.


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