Beet and Arugula Jar Salad with Strawberries and Goat Cheese
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
Servings: 4 jars
Calories: 339kcal
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
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp raw honey
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- 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
Notes
Vegan: Eliminate the goat cheese
Paleo: Eliminate the quinoa, replace with chicken
Nutrition
Serving: 1jar | Calories: 339kcal | Carbohydrates: 24g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 403mg | Potassium: 269mg | Fiber: 3g | Sugar: 13g | Vitamin A: 365IU | Vitamin C: 12.4mg | Calcium: 63mg | Iron: 1.6mg
