Fresh mason jar salad featuring strawberries, spinach, almonds, and tangy balsamic dressing.
# 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 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 the mixture is emulsified. Set aside.
02 - Pour 2 to 3 tablespoons of vinaigrette into the bottom of each of four wide-mouth mason jars.
03 - Layer red onion slices, followed by diced cucumbers and cooked quinoa or farro if using. These components prevent the greens from becoming soggy.
04 - Distribute sliced strawberries evenly over the grains, then top with crumbled feta cheese and toasted almonds.
05 - Add a generous handful of baby spinach to the top of each jar.
06 - Seal the jars tightly with their lids and refrigerate until ready to consume. To serve, shake the jar vigorously or empty contents into a bowl and toss to combine.
