Farmers Market Mason Jar Salad
with Charred Leek & Poblano Dressing
A smoky, vibrant salad inspired by local finds and microgreen magic
Every week, I hit the farmers market with an open mind—and this time, it was the microgreens that stopped me in my tracks. Harlow Custom Microgreens had the most beautiful sunflower and cantaloupe microgreens I’ve ever seen. Fresh, delicate, and alive with flavor, they practically begged to be turned into something special.
Inspired, I gathered what else was fresh: carrots with lush green tops, young leeks, cobra squash, cherry tomatoes, cucumbers, and poblano peppers. With that, this Farmers Market Mason Jar Salad came together—a layered, colorful, nutrient-dense creation finished with a smoky Charred Leek & Poblano Dressing that uses every last bit of the carrot bunch.
This isn’t just a salad. It’s a celebration of seasonal eating, sustainable choices, and local love.
What’s in the Jar
This salad is perfectly layered to keep everything crisp and fresh until you’re ready to shake and eat. I diced the squash, carrots, and cucumber for easier mixing and bite-sized texture, and tucked in a little fresh poblano for a garden-fresh kick.
From Bottom to Top:
Charred Leek & Poblano Dressing
Smoky, herby, and bright with lemon and vinegar
Carrots – diced
Sweet and crunchy, a solid base to catch the dressing
Cherry Tomatoes – halved
Juicy and vibrant, a burst of freshness in every bite
Cobra Squash – diced
Tender with a subtle flavor that balances the acidity
Cucumber – diced
Cool, crisp, and refreshing
Fresh Poblano Pepper – finely diced
Adds just a hint of heat and garden freshness
Cantaloupe Microgreens
Slightly sweet, delicate, and vibrant
Sunflower Microgreens
Earthy and nutty, packed with nutrients
Sunflower Seeds
Toasted crunch on top for the perfect finish
The Dressing: Smoky, Bright & Herb-Packed
The dressing brings everything together. It’s smoky from the roasted poblano, savory from charred leeks, and herbaceous with a punch of citrus and vinegar. The carrot tops—those often discarded greens—add freshness and a touch of bitterness that rounds it all out.
Why You’ll Love It
This salad is more than just pretty layers—it’s packed with nutrients, flavor, and intention:
Carrots = vitamin A + crunch
Leeks = prebiotics for gut health
Cucumber & Tomatoes = hydration + antioxidants
Poblano Peppers & Garlic = anti-inflammatory and immune support
Microgreens = concentrated nutrients in every bite
Carrot Tops = full of potassium, vitamin C, and flavor
And thanks to Harlow Custom Microgreens, the greens are anything but an afterthought. They’re the highlight.
Final Thoughts
This salad is proof that good food doesn’t have to be fussy. It starts with what’s fresh, adds a bit of intention, and ends up something nourishing, flavorful, and beautiful. If you’re ever near a local vendor like Harlow Custom Microgreens, don’t skip their stand—their greens truly made this salad come to life.
Let me know if you make it, and don’t forget to tag @garisgalley so I can see your beautiful jars.
Farmers Market Mason Jar Salad
Ingredients
Charred Leek & Poblano Dressing with Carrot Tops
- 1 roasted poblano pepper, peeled and deseeded
- 1/2 cup charred leeks, chopped
- 1/3 cup olive oil
- 1 Lemon the zest and juice
- 1 tbsp rice wine vinegar
- ! tbsp Dijon mustard
- 1 clove garlic, minced
- 3 tbsp finely chopped carrot tops
- 1 tbsp honey or maple syrup
- 1/2 tsp Kosher salt
- 1/4 tsp fresh cracked pepper
- 3 tbsp Greek yogurt
Instructions
Dressing
- Char the leeks in a hot skillet with a touch of oil until deeply golden and soft.Roast the poblano over an open flame or under a broiler until blistered; peel and deseed.Blend everything together until smooth. Taste and adjust to your liking.
Assembly Tips
- Layer your salad from heaviest to lightest to prevent sogginess and keep microgreens fresh. I diced the carrots, squash, and cucumber for easy eating, and tucked the fresh poblano just under the greens for a subtle garden-fresh kick.
Ingredients for 4 Quart Jars (or 8 Pint Jars)
- For Each Quart Jar (32 oz):For Each Pint Jar (16 oz):2–3 tbsp Charred Leek & Poblano Dressing½ cup diced carrots½ cup halved cherry tomatoes½ cup diced cobra squash½ cup diced cucumber2 tbsp finely diced fresh poblano½ cup cantaloupe microgreens½ cup sunflower microgreens1 tbsp sunflower seeds1½ tbsp dressing¼ cup carrots¼ cup tomatoes¼ cup squash¼ cup cucumber1 tbsp poblano¼ cup cantaloupe microgreens¼ cup sunflower microgreens½ tbsp sunflower seeds
Make-Ahead Friendly
- Store upright with dressing on the bottom and microgreens on top.Use wide-mouth jars for easy filling and eating.Add chickpeas, quinoa, or grilled protein if you want to bulk it up.Keeps well in the fridge for 3–4 days.