Colorful mason jar layered with spinach, strawberries, almonds, and balsamic vinaigrette for fresh meals.
# 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 diced cucumber, optional
# Steps:
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 - Divide the vinaigrette evenly among four wide-mouth mason jars, placing 2 to 3 tablespoons at the bottom of each jar.
03 - Layer red onion slices over the vinaigrette, followed by diced cucumber and cooked quinoa or farro if using. This technique prevents spinach from absorbing excess moisture.
04 - Layer sliced strawberries over the grains, then distribute crumbled feta cheese and toasted almonds across each jar.
05 - Crown each jar with a generous handful of baby spinach.
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 thoroughly to combine all layers.
