Picnic Jar Salads Strawberry Goat (Printer View)

A fresh, layered salad with strawberries, goat cheese, nuts, and greens, ready in 15 minutes.

# Components:

→ Salad Base

01 - 4 cups mixed salad greens such as arugula, spinach, or baby kale
02 - 1 cup strawberries, hulled and sliced
03 - 1/2 cup goat cheese, crumbled
04 - 1/3 cup toasted pecans or walnuts, roughly chopped
05 - 1/2 small red onion, thinly sliced
06 - 1/2 cup cucumber, sliced

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon balsamic vinegar
09 - 1 teaspoon honey
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper to taste

# Method steps:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
02 - Layer the salads in four large quart-sized Mason jars, starting with the dressing at the bottom using approximately 1 tablespoon per jar.
03 - Add sliced red onion, cucumber, and strawberries as the next layers in each jar.
04 - Layer crumbled goat cheese and chopped nuts into each jar.
05 - Top each jar with mixed salad greens as the final layer.
06 - Seal jars with lids and refrigerate until ready to serve. When ready to eat, shake the jar to distribute the dressing and enjoy straight from the jar or pour into a bowl.

# Expert Advice:

01 -
  • Everything stays crisp for hours because the dressing sits at the bottom, keeping greens dry until you shake and eat.
  • You can make four at once and grab them throughout the week without thinking twice about lunch.
  • That moment when strawberries meet goat cheese and nuts crack between your teeth is honestly a little magic.
02 -
  • Layer in the exact order given or the greens will wilt before you eat them—dressing first, sturdy vegetables next, delicate greens last is the only way this magic works.
  • Don't skip toasting your nuts; the difference between raw and toasted is the difference between a good salad and one you'll actually crave.
03 -
  • Make your dressing the night before and let it sit—flavors marry overnight and taste noticeably better the next morning.
  • Toast your nuts in a dry skillet for exactly three minutes until they smell nutty and toasted, then pour onto a plate immediately so they don't burn while you're looking away.
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