4 from 1 vote
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!
Beet and Arugula Jar Salad with Strawberries and Goat Cheese
Prep Time
15 mins
Total Time
15 mins
 
Course: Lunch, Salad
Cuisine: American
Servings: 4 jars
Calories: 339 kcal
Author: AbraPappa
Ingredients
  • 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
Balsamic Dressing
Instructions
  1. Place all ingredients for dressing in a jar and whisk to combine. Divide dressing among 4 weck jars or pint size mason jars.

  2. Layer ingredients: cucumber, beet, quinoa, arugula, strawberry, goat cheese, chia seeds.

  3. When ready to eat, stir together. Will keep in fridge for 5 days

Recipe Notes

Vegan: Eliminate the goat cheese

Paleo: Eliminate the quinoa, replace with chicken

Nutrition Facts
Beet and Arugula Jar Salad with Strawberries and Goat Cheese
Amount Per Serving
Calories 339 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4g 20%
Cholesterol 5mg 2%
Sodium 403mg 17%
Potassium 269mg 8%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 13g
Protein 5g 10%
Vitamin A 7.3%
Vitamin C 15%
Calcium 6.3%
Iron 8.8%
* Percent Daily Values are based on a 2000 calorie diet.