Strawberry Spinach Mason Jar (Printable)

Colorful mason jar salads with strawberries, spinach, almonds, and balsamic vinaigrette, ideal for quick, healthy lunches.

# 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 strawberries, hulled and sliced
10 - 1/2 small red onion, thinly sliced
11 - 1/2 cup crumbled feta cheese
12 - 1/3 cup sliced almonds, toasted
13 - 1/3 cup cucumber, diced
14 - 1 cup cooked quinoa or farro, optional

# How To:

01 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in olive oil while whisking continuously until emulsified. Set aside.
02 - Pour 2-3 tablespoons of vinaigrette into the bottom of each of four mason jars. Add red onion slices and diced cucumber over the dressing.
03 - Layer cooked quinoa or farro over the vegetables if using. This protective layer prevents greens from absorbing excess moisture.
04 - Arrange sliced strawberries over the grain layer, followed by crumbled feta cheese and toasted almonds.
05 - Crown each jar with a generous handful of baby spinach, packing gently to maximize capacity.
06 - Seal jars tightly and refrigerate until consumption. To serve, shake the jar vigorously or transfer contents to a bowl and toss to distribute dressing evenly.

# Expert Tips:

01 -
  • Your greens actually stay crisp for days because the vinaigrette sits at the bottom, not on the leaves.
  • You can shake it right in the jar or pour it into a bowl—breakfast for champions either way.
  • Four servings means you're done with lunch planning for most of the week.
  • Fresh, colorful, and nobody suspects how easy it actually was to make.
02 -
  • The order of layers is everything—put the spinach at the bottom and you're eating wilted sadness by lunchtime.
  • Toasted nuts really do taste wildly better than raw ones, and it takes five minutes in a dry pan, so just do it.
  • Don't skip the emulsifying step with the vinaigrette or it'll separate and taste greasy—the mustard is your best friend here.
03 -
  • Wash and dry your spinach immediately after you buy it—wet greens turn to slime in about four days, dry ones last almost a week.
  • Slice your strawberries as close to assembly as possible, or they'll leak sweet juice everywhere and your vinaigrette will taste diluted.
  • Make extra vinaigrette and keep it in a bottle in the fridge—it's somehow become my default dressing for everything, from roasted vegetables to bread dipping.
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