Farmers Market Mason Jar Salad

This dressing is rich with roasted flavor from charred leeks and poblano, but balanced with the brightness of lemon and vinegar. The carrot tops add a fresh, herbal edge—and a no-waste bonus.

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Prep Time 20

Cook Time 10

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 Dressing
½ cup diced carrots
½ cup halved cherry tomatoes
½ cup diced cobra squash
½ cup diced cucumber
2 tbsp finely diced fresh poblano
½ cup cantaloupe microgreens
½ cup sunflower microgreens
1 tbsp sunflower seeds
1½ tbsp dressing
¼ cup carrots
¼ cup tomatoes
¼ cup squash
¼ cup cucumber
1 tbsp poblano
¼ cup cantaloupe microgreens
¼ cup sunflower microgreens
½ 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.

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