Layered mason jar salads with spinach, strawberries, almonds, and balsamic dressing, perfect for quick, vibrant 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 Assembly
08 - 4 cups baby spinach, washed and dried
09 - 2 cups fresh 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
# Step-by-Step Guide:
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 - Divide dressing evenly between four wide-mouth mason jars, adding 2 to 3 tablespoons to the bottom of each jar to establish the foundation layer.
03 - Layer red onion slices, followed by diced cucumbers and cooked quinoa or farro if using, to create a protective barrier that prevents greens from absorbing excess moisture.
04 - Distribute sliced strawberries evenly across each jar, then add crumbled feta cheese and toasted almonds in layers.
05 - Finish each jar with a generous handful of baby spinach, compressing gently to ensure all ingredients fit securely.
06 - Tightly seal mason jars with lids and refrigerate until ready to consume. To serve, shake vigorously or transfer contents to a plate and toss until dressing coats all components evenly.
