Strawberry Spinach Mason Salads (Printer-friendly)

Colorful jars layered with spinach, strawberries, almonds, and tangy balsamic for easy on-the-go meals.

# What You'll Need:

→ 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 Base

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

# Directions:

01 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in olive oil while whisking until fully emulsified. Set aside.
02 - Pour 2 to 3 tablespoons of vinaigrette into the bottom of each of four wide-mouth mason jars.
03 - Layer red onion slices, followed by diced cucumber and cooked quinoa or farro if using. This layering prevents greens from absorbing excess moisture.
04 - Layer sliced strawberries over the grains, then add crumbled feta cheese and toasted almonds.
05 - Add a generous handful of baby spinach to the top of each jar.
06 - Seal jars tightly with lids and refrigerate. To serve, shake jar vigorously or pour contents into a bowl and toss to combine.

# Expert Advice:

01 -
  • The dressing stays at the bottom, so your greens stay crisp all week instead of wilting into sad lettuce.
  • Sweet strawberries and tangy balsamic create this unexpected flavor combination that keeps you coming back for another bite.
  • These jars look impressive enough to bring to work lunches without feeling like you're eating sad desk food.
02 -
  • The order of layering is everything: dressing first, then sturdy vegetables, then grains, then delicate items, then greens on top, this prevents your spinach from getting waterlogged.
  • Your spinach must be completely dry before jarring, any moisture will cause it to wilt faster and ruin the whole experience.
03 -
  • Toast your own nuts if you have ten minutes, the difference between raw and toasted is like comparing two entirely different ingredients.
  • Make the vinaigrette in a jam jar and store it separately if you're keeping these for a full week, fresher dressing tastes noticeably better on day five.
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