This is a famous salad from Erewhon, but I'm making it a little different with what I have and what I love. Normally, this salad features sunflower seeds, but I'm using pistachios instead. This salad is amazing for meal prepping—the kale holds up really well sitting on the dressing for a few days. It's delicious, protein-packed, super easy, and super simple. Vegan Kale and White Bean Salad in Mason Jars Servings: 4 Mason Jars Dietary: Vegan, Gluten-free Ingredients: Dressing:

Tips for stacking your jars: Stacking kale over dressing is safe, and even helps the kale break down easier! It is very strong and can sit in the dressing which should always go at the bottom of the jars. Do NOT add hot food to the jars. Allow bacon/tofu to be completely cooled before adding. The romaine should go above the tomatoes. Avocado can be added to the jars if they are doused in fresh lemon juice, but it is best to add the day of eating. Same goes for

This is another fall inspired salad, and filled with lots of nutrients and lots of yummy flavors! I roasted my Brussels sprouts in my air fryer and they came out perfect. The key to adding the cooked veggies to these salads (if you're meal prepping them) is to let them cool before adding them in! Here's what ya need! Dressing: About 1 & 1/2 tbsp. Balsamic Vinegar 1 tbsp. Maple Syrup The salad; 1/4 c. White Onion 1/2 c. Sliced Carrots 1-2 c. Kale (massaged in oli