Picnic Jar Salads Strawberry Goat (Print Version)

Vibrant jar layering of strawberries, goat cheese, nuts, and crisp greens ideal for easy, fresh meals outdoors.

# Components:

→ Salad Base

01 - 4 cups mixed salad greens (arugula, spinach, 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

# Directions:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
02 - Layer salads in four large quart-sized Mason jars, starting with dressing at the bottom (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 over the vegetables and fruit.
05 - Top each jar with mixed salad greens, filling to the rim.
06 - Seal jars with lids and refrigerate until ready to serve. When ready to eat, shake the jar vigorously to distribute dressing and enjoy straight from the jar or transfer to a bowl.

# Expert Advice:

01 -
  • The dressing actually coats every bite because it sits at the bottom, unlike regular salads where greens get soggy and toppings slide around.
  • You can prep four servings on Sunday and have grab-and-go lunches all week without any assembly required.
  • Sweet strawberries and creamy goat cheese feel fancy enough for a date picnic but come together in fifteen minutes flat.
02 -
  • Layer order matters desperately—dressing first, then sturdy vegetables, then cheese and fruit, then greens on top, because any other arrangement results in sad greens sitting in dressing and turning into slime.
  • Don't skip the emulsification step with the mustard because that's what keeps the dressing from separating into a puddle of oil, which completely changes how the salad tastes.
03 -
  • Make the dressing the night before and store it separately so the flavors meld and you're not whisking at the last minute while still trying to pack other things.
  • Toast your own nuts if you have five minutes because the difference between store-bought and freshly toasted is absolutely worth it, especially since everything else comes together so quickly.
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