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4
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Beet and Arugula Jar Salad with Strawberries and Goat Cheese
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Lunch, Salad
Cuisine:
American
Servings:
4
jars
Calories:
339
kcal
Author:
Abra Pappa, MS, CNS, LDN
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
Calories:
339
kcal
|
Carbohydrates:
24
g
|
Protein:
5
g
|
Fat:
25
g
|
Saturated Fat:
4
g
|
Cholesterol:
5
mg
|
Sodium:
403
mg
|
Potassium:
269
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
365
IU
|
Vitamin C:
12.4
mg
|
Calcium:
63
mg
|
Iron:
1.6
mg