Light and delicious Beet and Arugula Jar Salad with Strawberries and Goat Cheese. Paired with a tangy simple balsamic vinaigrette. This healthy delicious and convenient salad is packed with arugula, cucumber, beets, quinoa, strawberry, goat cheese, and chia seeds. The perfect quick and easy portable lunch!
What you need for this recipe: roasted beets, cucumber, quinoa, arugula, strawberries, goat cheese, chia seeds, olive oil, balsamic vinegar, honey, salt, and pepper. All ingredients piled high in mason jars or Weck jars.
I wasn’t sure about this whole jar salad craze. I was skeptical, I admit it, but I don’t turn away from a food trend until I’ve tried it. If you’ve been following me for a while you know I was an Instant Pot skeptic, I tried to figure that machine out for 6 months until I finally had a huge win with Instant Pot polenta. Post polenta, I was hooked and an Instant Pot fan!
Jar salads took me exactly 10 minutes to understand and support. Jar salad creator, whoever you are, you are a genius!
Jar salad, or mason jar salad, is a simple concept and a meal prep salad game changer, here’s why:
- You can make salads ahead of time (like 5 days in advance) and the ingredients stay fresh.
- Because of the master layering technique of jar salads your greens never get soggy!
- They are easy, portable and convenient.
- Jar salads are the perfect way to enjoy a variety of fresh produce and good for you wholesome ingredients
I am a HUGE salad lover, and can see myself making a new batch of jar salads each week!
How to Make Jar Salads:
It’s quite simple, but there is a formula:
- Start with the jar that works for you, you can definitely use pint or quart size mason jars (I recommend wide mouth) but my favorite jars are Weck jars. They are the perfect uniform cylindrical shape.
- Add salad dressing to the bottom of the jar
- Place harder, thick, non-absorbant vegetables on top of dressing (carrots, cabbage, large cut cucumbers, etc.) and then layer softer vegetables and then greens on top. If I am using cheese, fruit, or nuts I add that on top of the greens.
How to Eat Mason Jar Salads?
You can absolutely eat directly out of the jar, or pour out into a bowl. Either way simply shake the jar to incorporate the dressing and then dig in!
I could easily eat this salad all week long, peppery arugula paired with sweet earthy beets, crunchy cucumbers, protein-rich quinoa, and creamy goat cheese! I added a small sprinkle of chia seeds on top for an extra boost of good fat and protein.
How Long do Mason Jar Salads Last?
I’ve tested 3 different jar salad recipes so far (stay tuned they will all be posted shortly!) and found that each one lasted 5 full days in the fridge. You can easily make these up on a Sunday evening and you would have lunches prepared for the entire week ahead.
A simple convenient concept that is a total meal plan game changer.
If you make this recipe don’t forget to tag #abraskitchen on Instagram so I can see your creation!
Beet and Arugula Jar Salad with Strawberries and Goat CheesePrint
- 2 cups chopped cucumber
- 1 cup diced roasted beet (I used pre-roasted beets from Trader Joe's)
- 1 cup cooked quinoa
- 2 cups fresh arugula
- 1/2 cup sliced strawberry
- 4 tbsp fresh goat cheese
- 2 tsp chia seeds
Place all ingredients for dressing in a jar and whisk to combine. Divide dressing among 4 weck jars or pint size mason jars.
Layer ingredients: cucumber, beet, quinoa, arugula, strawberry, goat cheese, chia seeds.
When ready to eat, stir together. Will keep in fridge for 5 days
Vegan: Eliminate the goat cheese
Paleo: Eliminate the quinoa, replace with chicken
Pin this to your Salad Board!
More Salad Recipes You Will Love:
Can I Help You Meal Plan?
Enter your email below to download my free - one week - real food (mostly plants) meal plan. Grocery list, recipes, prep schedule, it's all there for you 🙂