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Mason Jar Kale Barley Salad with Turmeric Vinaigrette

Sharon Palmer

Tote along this super healthy, easy, and delicious Mason Jar Kaley Barley Salad with Turmeric Vinaigrette to work, trips, or picnics.

Mason jars are perfect for canning and preserving, but these handy glass jars can go far beyond this functional task. Mason jars have been repurposed for household décor, drinking glasses, and yes, portable containers for packing salads, such as this healthy, nutritious meal-in-a-jar, featuring kale, barley, chickpeas, tomatoes, cucumbers, radishes, and a flavorful turmeric vinaigrette.

The steps to layering your Mason jar salad are perhaps the most crucial part of the packing process. First goes the dressing, followed by the vegetables, grains and beans, leafy greens, and crunchy nuts. If you follow this order, the ingredients stay separated just enough to avoid getting soggy. When you’re ready to eat, screw on the lid, give it a good shake, and pour the salad into a bowl, or just eat it straight out of the jar! Follow my How to Make a Mason Jar Salad guide which comes with step-by-step instructions, and a Mix and Match Salad ingredients guide to help you get even more creative with your portable salad fixings.

Don’t forget to check out my Instagram Live Video Program, Sustainable Series: Plant-Based Proteins, to see me make this salad in my own kitchen. 

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Mason Jar Kale Barley Salad with Turmeric Vinaigrette

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 12 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings (1 jar each) 1x
  • Diet: Vegan


Learn how to make a delicious, nutritious, portable Mason Jar Salad filled with chickpeas, barley, cucumbers, tomatoes, radishes, kale, and hemp seeds, with a flavorful turmeric vinaigrette.



Turmeric Vinaigrette:

  • 1 lemon, juiced
  • 1 small turmeric root (about 1-inch), finely shredded
  • 2 tablespoons extra virgin olive oil
  • Pinch sea salt and pepper


  • 1 large tomato, sliced
  • 2 small cucumbers, sliced
  • 4 small radishes, thinly sliced
  • 1 cup barley, cooked, chilled
  • 1 15-ounce can chickpeas, rinsed, drained
  • 4 cups baby kale
  • ¼ cup hemp seeds

You will need:


  1. To make the Turmeric Vinaigrette: Mix lemon juice, shredded turmeric root, olive oil, salt and pepper in a small dish.
  2. Divide the dressing among 4 Mason jars (about 1 ½ tablespoons per jar), and add to the bottom of the jar.
  3. For the next layer, arrange one-fourth of the sliced tomatoes, cucumbers, and radishes in each jar.
  4. Add ¼ cup cooked barley as the next layer.
  5. Add one-fourth (about 1/3 cup) of the chickpeas as the next layer.
  6. Pack in one cup of the kale in each jar.
  7. Sprinkle each jar with 1 tablespoons hemp seeds.
  8. Screw on the lid and refrigerate until serving time.
  • Category: Salad
  • Cuisine: American


  • Serving Size: 1 serving

Keywords: vegan salad, vegan mason jar salad, mason jar salad

Try a few more of my favorite plant-based salad recipes:

Purple Cauliflower Salad with Lemon Vinaigrette
Mandarin, Quinoa, and Kale Bowl
Pomegranate Avocado Quinoa Salad

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