Strawberry Spinach Mason Salad (Printable)

A vibrant jar salad with strawberries, spinach, almonds, and balsamic for quick, fresh lunches.

# What You 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

# 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 until emulsified. Set aside.
02 - Layer the salads in four wide-mouth mason jars (quart or pint size, as preferred). Start with 2 to 3 tablespoons of vinaigrette at the bottom of each jar.
03 - Add the red onion slices next, followed by cucumbers and cooked quinoa or farro if using. This prevents the greens from getting soggy.
04 - Layer the sliced strawberries over the grains, then add the feta cheese and toasted almonds.
05 - Top each jar with a generous handful of baby spinach.
06 - Seal the jars tightly and refrigerate until ready to eat. To serve, shake the jar or pour into a bowl and toss to combine.

# Expert Hints:

01 -
  • The spinach stays impossibly fresh all week because the vinaigrette sits at the bottom, not soaking the greens.
  • You get a different texture in every bite—creamy feta, crunchy almonds, juicy strawberries—without any of it feeling chaotic.
  • Shaking the jar right before eating is oddly satisfying, and it feels like you're making a fresh salad even though you prepped it days ago.
02 -
  • The order of layering is not decorative—it's actually structural, and getting it right is what keeps your salad fresh instead of turning into a soggy mess by day three.
  • Toasting your own nuts makes a genuine difference in both flavor and texture, and it takes maybe five minutes in a dry pan while you're doing other things.
03 -
  • Pat your spinach completely dry before layering or it will release water that dilutes your vinaigrette—a salad spinner is worth its weight in gold for this.
  • Make your vinaigrette in a jar with a tight-fitting lid and shake it daily for the first few days so the flavors stay emulsified and the dressing never separates.
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