Strawberry Spinach Mason Salads (Printable)

Colorful mason jar salad featuring strawberries, spinach, almonds, and a zesty 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 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)

# How to Make It:

01 - In a small bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the mixture is emulsified and well combined. Set aside.
02 - Divide the prepared vinaigrette evenly among four wide-mouth mason jars (quart or pint size), placing 2 to 3 tablespoons at the bottom of each jar to create a flavorful base layer.
03 - Add thinly sliced red onion over the vinaigrette, followed by diced cucumbers and cooked quinoa or farro if using. This layering technique prevents the delicate spinach from absorbing excess moisture and becoming wilted.
04 - Layer the sliced strawberries over the grains, then distribute the crumbled feta cheese or goat cheese evenly across each jar.
05 - Sprinkle the toasted almonds or pecans over the cheese layer, then crown each jar with a generous handful of fresh baby spinach leaves.
06 - Secure the jar lids tightly and refrigerate until ready to consume. To serve, shake the jar vigorously or transfer contents to a bowl and toss thoroughly to distribute the vinaigrette evenly.

# Expert Tips:

01 -
  • Ready in 15 minutes — no cooking required, just chop, layer, and go.
  • Perfect for meal prep — assemble up to four jars at once and enjoy fresh salads all week.
  • Naturally vegetarian and gluten-free — a wholesome option that suits a wide range of diets.
  • Customizable — add quinoa, farro, grilled chicken, or chickpeas to make it a more substantial meal.
  • Stays fresh — the smart layering technique keeps the greens crisp and the dressing separate until you're ready to eat.
02 -
  • Layer strategically: Always put the dressing at the very bottom and the spinach at the very top to keep everything fresh and prevent sogginess.
  • Use wide-mouth jars: Wide-mouth quart-size mason jars make layering and eating much easier than narrow jars.
  • Toast your nuts: Toasting almonds or pecans in a dry skillet for 2–3 minutes before adding them intensifies their flavor and keeps them crunchier for longer.
  • Dry your greens well: Pat the baby spinach dry or use a salad spinner — excess water dilutes the dressing and speeds up wilting.
  • Make ahead: These salads keep well in the refrigerator for up to 3–4 days when sealed tightly, making them ideal for weekly meal prep.
  • Allergen note: This recipe contains dairy (feta or goat cheese) and tree nuts (almonds, pecans). For a nut-free version, substitute with roasted pumpkin or sunflower seeds. Always verify ingredient labels if you have allergies.
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