Strawberry Spinach Mason Jars (Print version)

Layered strawberries, spinach, almonds, and balsamic create vibrant, portable meals packed with bright flavors.

# Required ingredients:

→ 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

# How to make it:

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

# Expert Advice:

01 -
  • Meal prep made easy—assemble four salads in just 15 minutes and enjoy fresh lunches all week
  • Portable and mess-free thanks to the genius mason jar layering technique
  • Perfectly balanced flavors: sweet strawberries, tangy balsamic, creamy feta, and crunchy almonds
  • Customizable and flexible—swap grains, greens, nuts, or cheese to suit your taste
  • Vegetarian and naturally gluten-free, with simple vegan and nut-free adaptations
02 -
  • Always place the dressing at the bottom and the greens on top to prevent sogginess
  • Use wide-mouth mason jars for easier layering and eating
  • Toast your nuts beforehand for maximum flavor and crunch
  • Prep all your ingredients on Sunday for grab-and-go lunches all week
  • If the salad seems dry when serving, add an extra drizzle of balsamic vinaigrette or olive oil
  • For extra crunch, add the almonds just before eating instead of layering them in advance
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