Berry season is upon us and what better way to use up this delicious fruit than in a salad! This strawberry fields mason jar salad is light and refreshing, and can be assembled in no time.
When picked at their peak, strawberries are incredibly juicy and sweet, not to mention full of antioxidants. Strawberry season runs from January to November depending on where they are grown, giving you plenty of time to take advantage of one of nature’s sweetest fruits.
Spinach and strawberries are a classic salad combo, but we’re kicking it up a notch by turning it into a mason jar salad! Mason jar salads are a meal prep staple and can be made up to five days in advance. Check out this post on how to build the ultimate mason jar salad to get the inside scoop on the secret to keeping these salads as fresh as the day they were made.
In this recipe for strawberry fields mason jar salads, cannellini beans are added for protein and fiber. Feel free to make it your own by adding grilled chicken, or swapping the beans for canned tuna. For a boost of healthy fats, add ½ of a small avocado to the top of the jar the day you plan to eat your salad, cutting the avocado into pieces to add to the plate when serving.
Strawberry Fields Mason Jar Salad
Creamy Balsamic Dressing:
To make the dressing, add all of the ingredients to a small bowl and whisk to combine.
To assemble each mason jar salad, divide the dressing among four 32 oz. mason jars. From bottom to top, layer: cannellini beans, strawberries, basil, pecans and top with spinach.
Screw on the lid and store in the refrigerator for up to 5 days. When ready to eat, transfer to a plate and enjoy.
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