Jarred Spinach Salad You Can Prepare in Advance

Ingredients

• 5 (16 oz) pint jars
• 2 cups water
• Dressing:
• ¼ teaspoon grated orange zest
• ¼ teaspoon salt
• ¼ teaspoon curry powder
• ¼ cup light olive oil
• 5 cups tightly packed fresh spinach
• 5 tablespoons chopped walnuts

Step 1

Bring some water and quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover it, and let it simmer for about 15 to 20 minutes until the quinoa is nice and tender. Set it aside to cool. While that’s happening, whisk together the orange juice, vinegar, orange zest, salt, curry powder, and pepper in a small bowl. Slowly pour in the olive oil while whisking constantly until everything comes together into a smooth dressing.

Step 2

Line up five pint jars so you can assemble the salad easily. Spoon about a tablespoon and a half of the dressing into the bottom of each jar. Then, add half a cup of the cooked quinoa on top, followed by a couple of tablespoons of cherries. Dollop on some goat cheese—about a tablespoon and a half—then pack in a cup of spinach, pressing down gently to get rid of any air pockets and fill the jar to the top. Finally, sprinkle a tablespoon of walnuts over everything. Seal the jars and pop them in the fridge until you’re ready to enjoy.