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Vegan

CBLT Grain Salad

Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.

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Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars.

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Servings
3 salads
Prep Time
20 min
Cook Time
20 min
Duration
40 min

Ingredients

Coconut bacon

  • ¾ cup unsweetened, dried sliced coconut or coconut flakes
  • ¾ tbsp pure maple syrup
  • 1 ½ tsp reduced-sodium tamari
  • ¾ tsp smoked paprika
  • ¼ tsp grapeseed oil

Lemon dijon vinaigrette

  • 3 tbsp extra-virgin olive oil
  • ½ lemon, zested and juiced
  • 1 clove garlic, puréed
  • 2 tsp pure maple syrup
  • 1 tsp Dijon mustard
  • Sea salt and ground black pepper, to taste

Salad

  • 3 cups cooked grain of your choice (such as brown rice, quinoa and millet)
  • 3 cups grated vegetables (such as carrots, zucchini or summer squash, and beets)
  • 3 cups romaine lettuce, torn into bite-size pieces
  • 1 ½ cups cherry tomatoes, halved
  • ½ cup unsalted sunflower sprouts

Equipment

  • 3 1-liter Mason jars with lids

Preparation

  1. Preheat oven to 325°F. To a medium bowl, add all coconut bacon ingredients and toss well. Spread on a large parchment-lined baking sheet. Bake until coconut is crispy and lightly toasted. (NOTE: This can take anywhere from 8 to 18 minutes, depending on the size and thickness of your coconut, so check often to avoid burning.) Set aside.
  2. Meanwhile, in a small bowl, whisk together vinaigrette ingredients.
  3. To 1 Mason jar, add one-third of vinaigrette. Over dressing, layer in 1 cup grains, 1 cup grated veggies, 1 cup lettuce, ½ cup cherry tomatoes and one-third of bacon. Top with a few sunflower sprouts. Tighten lid and repeat with remaining 2 Mason jars. Store in fridge.
  4. When ready to eat, vigorously shake Mason jar to completely coat salad ingredients with vinaigrette.

Nutrition Information

  • Serving Size 1 mason jar salad
  • Calories 565
  • Carbohydrate Content 65 g
  • Cholesterol Content 0 mg
  • Fat Content 31 g
  • Fiber Content 12 g
  • Protein Content 11 g
  • Saturated Fat Content 14 g
  • Sodium Content 314 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g