Strawberry Spinach Mason Jar (Printable Version)

Vibrant mason jar with strawberries, spinach, almonds, and a balsamic vinaigrette for light, fresh dining.

# Components:

→ Balsamic Vinaigrette

01 - 4 tablespoons balsamic vinegar
02 - 2 teaspoons honey or maple syrup
03 - 1 teaspoon Dijon mustard
04 - 1 small garlic clove, finely minced
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 6 tablespoons extra-virgin olive oil

→ Salad Components

08 - 4 cups baby spinach, washed and dried
09 - 2 cups strawberries, hulled and sliced
10 - 1 cup cooked quinoa or cooked farro, optional
11 - 1/2 small red onion, thinly sliced
12 - 1/2 cup crumbled feta cheese or goat cheese
13 - 1/3 cup sliced almonds or chopped pecans, toasted
14 - 1/3 cup cucumber, diced, optional

# Directions:

01 - In a small bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified. Set aside.
02 - Layer the salads in four wide-mouth mason jars (quart or pint size as preferred). Start with 2 to 3 tablespoons of vinaigrette at the bottom of each jar.
03 - Add the red onion slices next, followed by cucumbers and cooked quinoa or farro if using. This prevents the greens from getting soggy.
04 - Layer the sliced strawberries over the grains, then add the feta cheese and toasted almonds.
05 - Top each jar with a generous handful of baby spinach.
06 - Seal the jars tightly and refrigerate until ready to eat. To serve, shake the jar or pour into a bowl and toss to combine.

# Expert Tips:

01 -
  • These salads actually taste better on day three or four when the flavors get cozy with each other, making them the rare meal-prep that improves with time.
  • You can shake one straight into your mouth from the jar if you're eating at your desk, or pour it into a bowl if you're feeling civilized.
02 -
  • Wet spinach will turn into a soggy regret by day two, so dry it thoroughly after washing or just buy the pre-washed stuff that's already crispy.
  • The layering order is not just for show—dressing on bottom, sturdy vegetables in the middle, greens on top—this is the only way they stay good for more than a day.
03 -
  • Toast your nuts yourself for five minutes—it's the difference between a salad and a salad you'll actually remember eating.
  • Don't hull and slice strawberries until the night before assembly or they'll start leaking their juice and making everything pink and sad.
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