Strawberry Spinach Mason Jar Salad (Printable Version)

Colorful layers of spinach, strawberries, almonds, and balsamic vinaigrette in mason jars, perfect for fresh 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 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

# Method:

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 fully emulsified. Set aside.
02 - Distribute 2 to 3 tablespoons of vinaigrette evenly at the bottom of each of four wide-mouth mason jars.
03 - Layer red onion slices, followed by cucumber and cooked quinoa or farro if using. This layering strategy prevents greens from absorbing excess moisture.
04 - Arrange sliced strawberries over the grain layer, then distribute feta cheese and toasted almonds evenly across all jars.
05 - Crown each jar with a generous handful of baby spinach, pressing gently to fit without crushing.
06 - Seal jars tightly with lids and refrigerate until ready to consume. To serve, shake the jar vigorously or empty contents into a bowl and toss to combine with the vinaigrette.

# Expert Hints:

01 -
  • The dressing stays at the bottom, so your greens stay crisp even days later—it's like discovering a cheat code for meal prep.
  • Everything from the sweet strawberries to the tangy vinaigrette tastes intentional and restaurant-worthy, not like punishment health food.
  • You can shake it right in the jar and eat straight from it on busy mornings, no bowl required.
02 -
  • Layer order matters more than you'd think—dressing on the bottom keeps it away from the greens, but drier ingredients in the middle create a buffer zone that's the difference between lunch that looks fresh and lunch that looks defeated.
  • Don't skip toasting the almonds; raw ones taste like nothing, but toasted ones add a nuttiness that makes the whole salad taste more intentional and restaurant-quality.
03 -
  • Make extra vinaigrette and keep it in a jar in the fridge—it lasts weeks and turns a boring salad into something special in seconds.
  • If your greens ever do start to wilt, don't toss them; add them to soups or smoothies instead of wasting them.
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