This Mason jar grain salad is the perfect grab-and-go lunch.

White beans add some plant-based protein to help you stay satisfied throughout the afternoon.

Divide the mixture among 4 (1-quart) Mason jars (about 2 tablespoons each).

an image of the ingredients to make the Mason Jar Farro Salad

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

Top each with 1 cup baby arugula; add 1 tablespoon each mint and sunflower seeds.

Divide feta evenly among jars (about 2 tablespoons each).

Cover the jars and refrigerate.

an image of the farro spread on a baking sheet

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

To make ahead

Cover and refrigerate jars for up to 4 days.

Shake to distribute vinaigrette before serving.

Other whole grains to try are wheat berries, quinoa, brown rice and wild rice.

an image of the dressing being whisked together

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

All of these whole grains would work well in this salad.

Recipe developed by Tricia Manzanero Stuedeman

EatingWell.com, December 2024

an image of the salads being assembled in the jars

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

an image of the Mason Jar Farro Salads

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley