Strawberry Spinach Mason Jar (Print version)

Colorful strawberry and spinach salad layered with almonds and tangy balsamic for a fresh, easy meal.

# 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 cooked farro, 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 continuously until fully emulsified. Set aside.
02 - Divide vinaigrette evenly among four wide-mouth mason jars, placing 2 to 3 tablespoons at the bottom of each jar to prevent greens from becoming soggy.
03 - Layer red onion slices followed by diced cucumber and cooked quinoa or farro if using. This creates a barrier between the vinaigrette and leafy greens.
04 - Layer sliced strawberries over the grains, then add crumbled feta cheese and toasted almonds.
05 - Crown each jar with a generous handful of baby spinach leaves.
06 - Seal jars tightly with lids and refrigerate until ready to consume. To serve, shake the jar vigorously or transfer contents to a bowl and toss to combine all components evenly.

# Expert Tips:

01 -
  • Grab-and-go breakfast or lunch that actually tastes homemade, not like something you'd apologize for eating at your desk.
  • Stays crisp for days because the greens live at the top, protected from the vinaigrette sitting patiently below.
  • Sweet strawberries and tangy cheese create a flavor combo that feels elegant but requires zero chef skills.
02 -
  • The order of layers genuinely matters because heavy items at the bottom prevent the greens from absorbing dressing and turning into spinach soup by day three.
  • Shake the jar well before eating—that moment when everything tumbles together is when the salad becomes truly alive and the dressing coats every single piece.
03 -
  • Dry your spinach aggressively with a salad spinner or paper towels because even a little moisture speeds up the wilting process and waters down your vinaigrette.
  • Toast your nuts yourself if you have time; five minutes in a dry skillet makes them sing with flavor in a way that store-bought sometimes doesn't quite achieve.
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