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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