Spinach Salad in a Jar: Ready When You Are

Why This Recipe Is So Good

This salad is perfect for busy days because it stays fresh and crisp until you're ready to eat. The layers keep ingredients from getting soggy, and it’s easy to customize with your favorite toppings. Plus, it’s a healthy and colorful meal that you can grab on the go.

Step 1

Bring some water and quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer until the quinoa is tender—this usually takes about 15 to 20 minutes. When it’s done, set it aside to cool.

Step 2

While the quinoa is cooling, whisk together the orange juice, vinegar, orange zest, salt, curry powder, and pepper in a small bowl. Slowly pour in the olive oil while whisking constantly to create a nice, smooth dressing.

Step 3

Grab five pint jars and line them up so you can assemble everything easily. Spoon about 1 1/2 tablespoons of the dressing into the bottom of each jar. Next, add 1/2 cup of the cooked quinoa, then sprinkle 2 tablespoons of cherries on top.

Step 4

Add 1 1/2 tablespoons of goat cheese over the cherries, then pile about 1 cup of fresh spinach into each jar. Press down gently to pack everything in and get rid of any air pockets—the jars should be filled right to the top. Finally, sprinkle a tablespoon of walnuts over each salad.

Step 5

Seal the jars and pop them in the fridge until you’re ready to enjoy. They’re perfect for a grab-and-go lunch!

Great Ways To Serve

Enjoy this salad straight from the jar or pour it into a bowl if you prefer. Pair it with grilled chicken or a boiled egg for extra protein. It also goes well with a light soup or a slice of crusty bread for a complete meal.

How To Refrigerate This Dish

Keep the salad jars refrigerated and tightly sealed to maintain freshness. Consume within 3-4 days for the best taste and texture. Avoid adding dressing until you’re ready to eat if you want to keep the ingredients crisp longer.