Creamy balsamic vinaigrette
4 tablespoons Extra Virgin Olive Oil
4 tablespoons Balsamic Vinegar
4 tablespoons Vegan Mayonnaise
2 tablespoons Water
3 cloves Garlic
1½ teaspoon Dijon
1 teaspoon Brown Sugar
1 teaspoon Sea Salt
¼ teaspoon Black Pepper, Ground
Other
4 cups Sliced Curly Kale
1 lb Roasted/ Quartered Red Beets
1 10oz bag PuraVida Fire Roasted Brussels Sprouts
4 each Orange, Segmented (Whichever type is in season)
2 cups Cooked Quinoa
1 cup Creamy Balsamic Vinaigrette
1 cup Crumbled Feta Cheese
1 cup Toasted Pecan Pieces
- First make the dressing, add balsamic, mayo, water, garlic, Dijon, brown sugar, salt, and pepper and turn blender on low. Slowly reign in olive oil until emulsified.
- Preheat air fryer to 400*F. Cook brussels sprouts in air fryer for 6 minutes and allow to come to room temperature.
- Assemble the four mason jar salads. First, put the creamy balsamic vinaigrette in the bottom, then quinoa. Next, brussels sprouts then beets and oranges. Next, put kale then feta and finish with pecans. Put the lid on and store in fridge until ready to enjoy.
*** Can be vegan if you remove feta cheese ***
