This strawberry spinach salad takes advantage of the spring’s bounty with a variety of seasonal ingredients including strawberries, roasted asparagus, grilled chicken, crunchy cucumber slices, creamy avocado, red onion, toasted almond slices and a sweet and tangy homemade citrus poppyseed dressing.
Why You’ll Love This Recipe
This salad is the perfect meal prep recipe – just layer all of the ingredients into a mason jar for a healthy, portable lunch!
It’s a quintessential spring salad, featuring seasonal produce like asparagus and strawberries and a citrus dressing!
It’s totally customizable – feel free to make this salad your own!
baby spinach – the greens in this salad. Baby spinach has a mild flavor and texture that works perfectly in this salad. You can easily swap with any greens.
red onions – to add a little zest!
cucumbers – for some added crunch.
asparagus – I love fresh asparagus when it’s in season! Asparagus is a nutrient-dense food, meaning it packs a lot of nutrients and not a lot of calories. 1 cup of asparagus is only 20 calories!
avocado – a great way to add healthy fat and creaminess.
Use different mix-ins – Feel free to switch up your mix-ins for this salad… I often do! Sometimes I change up the veggies based on what I have on hand. Feel free to get creative and make this salad your own.
Add grains – I love adding grains to my salad for some extra volume and nutrients. Toss in cooked quinoa, rice or farro to make this a heartier salad.
Swap out the nuts – Not an almond fan or have a nut allergy? Any type of nut or seed will work well in this salad. For the ultimate treat try adding candied walnuts or candied pecans.
Dairy-free – You can swap the goat cheese for a dairy-free cheese or omit to make this salad dairy-free.
Once you have all your ingredients prepped, this salad comes together in just two steps and in under 15 minutes:
Make dressing – Make dressing by whisking together grapefruit juice, maple syrup, sea salt, pepper, dijon mustard, garlic, poppy seeds and olive oil. Alternatively, you can add all the ingredients to a mason jar, cover and shake until combined.
Prep salads – Take four wide-mouth 32 oz mason jars and layer salad ingredients. Start with 3 Tablespoons of dressing in each jar and then divide remaining salad ingredients into quarters and start layering in this order: onions, cucumbers, strawberries, asparagus, chicken, goat cheese, almonds and spinach.
Serving and Storing
To make it in advance: You can keep this spinach mason jar salad in the fridge until you’re ready to enjoy. Most salads will keep for about 5 days depending on what protein you’re using. I only prefer to go 1-3 days when I’m using something like grilled chicken.
Serving: The fun part comes when you’re ready to eat because you get to shake the jar to distribute the dressing. I don’t know why, but this is my favorite part! Once shaken, pour the salad into a big plate or bowl and enjoy. If for some reason you find yourself without a serving dish you can eat the salad straight from the jar but unless you have an extra-long fork, it’s kind of difficult. I speak from experience, haha!
Prep ingredients by roasting your asparagus, grilling your chicken and chopping all the veggies.
Make dressing by whisking together all ingredients.
Take four wide-mouth 32 oz mason jars and layer salad ingredients. Start with 3 Tablespoons of dressing in each jar and then divide remaining salad ingredients in quarters and start layering in this order: onions, cucumbers, strawberries, asparagus, chicken, goat cheese, almonds and spinach.
When ready to serve, shake each jar and pour into a bowl.