Pazazz in a Pint
January 12, 2026
A heart healthy salad that’s full of protein, antioxidants, vitamins, fiber and Pazazz! In a pint jar! Your ticker and tastebuds will thank you!
Recipe created by Joan Donatelle, FoodE Expert at Lunds & Byerlys St. Louis Park.
SERVINGS
4
PREP TIME
10 min
COOK TIME
N/A
Ingredients
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115-ounce can chickpeas, drained and rinsed
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2cups cooked wild rice
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1large Pazazz apple, cored and chopped (about 2 cups)
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4cups Revol Mighty Spring mixed greens
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18.8-ounce package Love Beets, sliced
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4tablespoons pepitas
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4tablespoons dried cranberries
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4tablespoon pickled red onions
For the vinaigrette:
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2tablespoons apple cider vinegar
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1tablespoon tahini
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1tablespoon maple syrup
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1/2teaspoon cinnamon
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pinch salt
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pinch freshly ground black pepper
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4tablespoons extra virgin olive oil
Directions
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1
Make the vinaigrette: In a small mixing bowl, combine vinegar, tahini, maple syrup, cinnamon, salt and pepper. Slowly drizzle in the olive oil and whisk to emulsify.
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2
Divide a generous tablespoon of vinaigrette into 4 pint jars.
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3
Next, divide the chickpeas, about ⅓ cup in each jar. Continue layering the ingredients in order, into each jar, ½ cup of wild rice, ½ cup Pazazz apples, 1 cup greens, 1 sliced small beet, 1 tablespoon pepitas, 1 tablespoon cranberries and 1 tablespoon pickled onions. Squish down with the back of a spoon as you layer to get all the layers in.
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4
Cover, label and refrigerate. You have four lunches ready to go! Want to serve your family this salad for dinner? Forgo the jars and make right into salad bowls.
Note: For even more protein, add 2 ounces of pulled chicken and 1 ounce of feta cheese to each serving.