This refreshing salad is perfect for busy days when you want something healthy and hassle-free. With simple ingredients and easy prep, it’s a great make-ahead option that stays crisp and delicious.
Start by bringing 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.
Next, 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.
- Drain the jarred spinach well to avoid a soggy salad.
- Add dressing just before serving to keep the greens fresh.
- Include crunchy toppings like nuts or seeds for added texture.
This salad is quick to make and perfect for busy days. Using jarred spinach saves time without sacrificing flavor. It can be prepared ahead, making meal planning easier and stress-free.
Serve this salad as a light side dish alongside grilled chicken or fish. It also pairs well with crusty bread or a soft cheese for a simple, satisfying meal.
Store the salad and dressing separately in airtight containers. Keep refrigerated and consume within two days for the best taste and freshness.
