Salads in a jar are the easiest way to eat fresh, healthy lunches wherever you are. This one features farro — it’s packed with vitamins, minerals, protein, fiber, and antioxidants! Gluten and grain-free? Cauliflower rice makes a wonderful nutrient-dense substitute. Add some chicken, walnuts, goat cheese, and grapes to the mix, and you’ve got a salad that just might be your new go-to lunch!

Serves: 4

Prep Time: 10 min.

Cook Time: 0 min.

Total Time: 10 min.


  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 cup walnuts
  • 1/2 cup goat cheese
  • 2 cups halved red grapes
  • 2 teaspoons honey
  • 1/4 cup fresh lemon juice (from about 1 large lemon)
  • 4 packed cups spring mix greens
  • 2 cups cooked farro or cauliflower rice
  • 4 cups cooked shredded chicken


1. Set aside 4 32-ounce mason jars with lids.

2. To prepare the vinaigrette, combine the lemon juice, Dijon mustard, honey, salt and black pepper. While whisking, slowly drizzle in the olive oil.

3. To each jar, add 2 tablespoons of the vinaigrette, ½ cup halved grapes, ½ cup cooked farro, 1 cup chicken, 1 packed cup spring mix, and 2 tablespoons each of walnuts and goat cheese. Screw on the lid and place in the refrigerator for 3-4 days.

4. When ready to enjoy, pour onto a plate and toss.

1. You may use whatever jars you have on hand, but we like the taller ones to fit more greens. Regardless of jar size, be sure to assemble in the same order.

2. Prepare farro ahead of time using the pasta method: add uncooked farro to a large pot of boiling water. Cook for 15-20 minutes, or until farro is chewy yet tender. Drain in a colander. Freeze excess farro by cooling on a sheet tray lined with parchment, then placing in the freezer. Once farro begins to harden, pour into a freezer safe bag until ready to use.

3. Rotisserie chicken makes this salad quick and easy!