24 Simple Vegetarian Spring Meal Prep Recipes That Work

Spring brings fresh produce and lighter flavors, making it a great time for vegetarian meal prep. These recipes use seasonal veggies like asparagus, peas, and strawberries to create easy, tasty meals that store well in the fridge for busy days. Grab your containers and let’s get prepping with simple ideas that fit your week.

1. Asparagus and Pea Quinoa Salad

This salad combines nutty quinoa with crisp asparagus and sweet peas for a light, protein-packed dish that captures spring’s freshness and holds up well for days. The lemon dressing adds a zesty kick, while herbs bring aromatic depth, making it perfect for lunches or sides. Prep a big batch to enjoy the evolving flavors as it marinates.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas (or frozen)
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh mint, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook quinoa in vegetable broth according to package directions, about 15 minutes, then fluff with a fork and let cool.
2. Blanch asparagus and peas in boiling water for 2-3 minutes until bright green, then drain and rinse in cold water to stop cooking.
3. In a large bowl, mix cooled quinoa with asparagus, peas, feta, and mint.
4. Whisk lemon juice, olive oil, salt, and pepper together, then pour over the salad and toss gently.
5. Divide into containers and store in the fridge for up to 4 days. Shake before eating to redistribute dressing.

How to Serve It

Sprinkle with extra mint leaves for a fresh pop. Add cherry tomatoes halves for color and juiciness. Pair with crusty bread on the side. In spring, serve chilled on a picnic blanket. Top with toasted almonds for crunch. Garnish with lemon zest twists for brightness.

2. Strawberry Spinach Wraps

These wraps layer sweet strawberries with earthy spinach and creamy cheese for a portable meal that bursts with spring berry flavor and stays fresh when prepped ahead. The balsamic glaze ties it together with tangy sweetness, ideal for quick grabs during the week. Make extras for variety by swapping nuts.

Ingredients

• 4 whole wheat tortillas
• 4 cups fresh spinach
• 2 cups strawberries, sliced
• 4 ounces goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil

Instructions

1. Lay out tortillas on a flat surface.
2. Drizzle each with olive oil and balsamic glaze.
3. Layer spinach, strawberries, goat cheese, and walnuts evenly across the center of each tortilla.
4. Roll tightly, then wrap in foil or plastic for storage.
5. Refrigerate for up to 3 days. Slice in half before serving if desired. No baking required; keep cool to maintain crispness.

How to Serve It

Drizzle extra balsamic on top for shine. Add arugula for peppery bite. Serve with a side of yogurt dip. In warmer weather, enjoy outdoors with fresh berries. Scatter chopped basil for herbal aroma. Pair with iced herbal tea.

3. Lemon Artichoke Pasta Salad

Tangy lemon meets briny artichokes in this pasta salad, creating a refreshing spring dish that’s easy to batch and full of Mediterranean vibes for meal prep. Cherry tomatoes add juiciness, while olives provide saltiness, ensuring each bite is balanced. It gets better as flavors meld overnight.

Ingredients

• 8 ounces pasta (penne or fusilli)
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• Juice of 2 lemons
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook pasta in salted boiling water until al dente, about 8-10 minutes, then drain and rinse under cold water.
2. In a large bowl, combine pasta with artichokes, tomatoes, olives, and parsley.
3. Whisk lemon juice, olive oil, salt, and pepper, then pour over the mixture and stir well.
4. Portion into jars or containers.
5. Chill in the fridge for up to 5 days. Stir before eating to refresh. No oven needed; focus on cooling quickly.

How to Serve It

Top with shaved Parmesan for umami. Add pine nuts for nutty texture. Serve over mixed greens. During spring gatherings, plate family-style. Garnish with lemon slices. Mix in feta for creaminess.

4. Radish and Fennel Slaw

Crisp radishes pair with anise-like fennel in this slaw, offering a crunchy, low-carb option that’s light for spring and preps quickly for weekly sides. The dressing keeps it moist without sogginess, and carrots add sweetness. It’s versatile for topping tacos or eating solo.

Ingredients

• 2 fennel bulbs, thinly sliced
• 1 bunch radishes (about 10), thinly sliced
• 2 carrots, shredded
• 2 cups cabbage, shredded
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. In a large bowl, toss fennel, radishes, carrots, and cabbage together.
2. Whisk vinegar, olive oil, honey, salt, and pepper until combined.
3. Pour dressing over vegetables and mix thoroughly.
4. Let sit for 10 minutes to soften slightly.
5. Divide into containers and refrigerate for up to 4 days. Toss again before serving to redistribute flavors. No cooking involved; raw prep preserves crunch.

How to Serve It

Sprinkle with sesame seeds for earthiness. Add chopped cilantro for freshness. Serve as a sandwich filler. In spring, pair with grilled veggies. Top with avocado slices. Enjoy with a squeeze of lime.

5. Spring Vegetable Stir-Fry

This stir-fry highlights asparagus and snap peas for a quick, colorful meal prep that’s loaded with spring veggies and reheats well without losing texture. Soy sauce adds savory depth, while ginger brings warmth. Batch it for easy dinners over rice.

Ingredients

• 1 pound asparagus, cut into 2-inch pieces
• 2 cups snap peas
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced

Instructions

1. Heat oil in a large pan over medium-high heat.
2. Add garlic and ginger, sauté for 1 minute until fragrant.
3. Toss in asparagus, snap peas, carrots, and bell pepper; stir-fry for 5-7 minutes until tender-crisp.
4. Pour in soy sauce and stir to coat.
5. Cool and portion into containers. Store in fridge for up to 4 days. Reheat in microwave for 2 minutes, stirring halfway.

How to Serve It

Garnish with green onions for sharpness. Add tofu cubes for protein. Serve over brown rice. In spring evenings, eat warm. Top with chili flakes for heat. Pair with miso soup.

6. Rhubarb Oat Bars

Tart rhubarb baked into chewy oat bars creates a sweet-tart treat that’s simple for spring meal prep and satisfies as a snack or breakfast. The oat base adds heartiness, and cinnamon warms it up. They store at room temp or fridge for grab-and-go.

Ingredients

• 2 cups oats
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 2 cups rhubarb, chopped
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix oats, flour, brown sugar, cinnamon, and melted butter into a crumbly dough; press half into a greased 8×8 pan.
3. Cook rhubarb with sugar and cornstarch over medium heat for 5 minutes until thickened, then spread over base.
4. Crumble remaining dough on top.
5. Bake for 25-30 minutes until golden. Cool, cut into bars, and store in airtight containers for up to 5 days.

How to Serve It

Dust with powdered sugar for sweetness. Add vanilla yogurt on the side. Serve as dessert squares. During spring brunches, warm slightly. Top with whipped cream. Pair with fresh fruit salad.

7. Leek and Potato Soup

Smooth leeks blend with hearty potatoes in this soup, providing a comforting spring warmer that’s easy to puree and portion for lunches. Herbs add freshness, and it thickens nicely when reheated. Make a big pot for freezing extras.

Ingredients

• 3 leeks, cleaned and sliced
• 4 potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup milk (or plant-based)
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

1. Melt butter in a pot over medium heat, add leeks and sauté for 5 minutes until soft.
2. Add potatoes, thyme, broth, salt, and pepper; bring to boil, then simmer for 20 minutes until potatoes are tender.
3. Blend until smooth, stir in milk.
4. Cool and ladle into jars.
5. Refrigerate for up to 5 days or freeze. Reheat on stove over low heat, stirring often.

How to Serve It

Sprinkle with chopped chives for color. Add croutons for crunch. Serve in mugs for coziness. In cooler spring days, enjoy hot. Swirl in sour cream. Pair with whole grain bread.

8. Arugula Pesto Pasta

Peppery arugula makes a vibrant pesto for this pasta, turning simple noodles into a fresh spring meal prep that’s quick and stores cold or warm. Pine nuts add creaminess, garlic punches it up. It’s great for picnics or office lunches.

Ingredients

• 8 ounces pasta
• 4 cups arugula
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup Parmesan, grated
• 1/3 cup olive oil
• Juice of 1 lemon
• Salt to taste

Instructions

1. Cook pasta according to package, drain, and cool.
2. In a food processor, blend arugula, pine nuts, garlic, Parmesan, lemon juice, and salt while drizzling in olive oil until smooth.
3. Toss pesto with pasta.
4. Portion into containers.
5. Chill for up to 4 days. Add a splash of water when reheating in microwave for 1-2 minutes to loosen sauce.

How to Serve It

Top with cherry tomatoes for acidity. Add grilled zucchini strips. Serve at room temperature. For spring outings, pack in bento boxes. Garnish with basil leaves. Mix in olives for brininess.

9. New Potato Salad

Tender new potatoes star in this salad with a mustard vinaigrette, creating a picnic-ready spring dish that’s light and preps in bulk without mayo for longer storage. Green beans add snap, herbs freshness. It improves with time in the fridge.

Ingredients

• 2 pounds new potatoes, halved
• 1 pound green beans, trimmed
• 1/4 cup Dijon mustard
• 3 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Boil potatoes in salted water for 10-12 minutes until fork-tender, add green beans for last 3 minutes, then drain and cool.
2. Whisk mustard, vinegar, oil, salt, and pepper.
3. Toss with potatoes, beans, and dill.
4. Divide into bowls or jars.
5. Refrigerate for up to 5 days. Serve cold or let come to room temp; no reheating needed.

How to Serve It

Scatter with red onion slices for bite. Add hard-boiled eggs if desired. Serve as a side to sandwiches. In spring barbecues, offer family-style. Top with capers for tang. Pair with lemonade.

10. Spinach and Strawberry Smoothie Packs

Pre-portioned packs of spinach and strawberries make blending smoothies effortless for spring mornings, with natural sweetness and greens for a nutritious start that freezes well. Bananas add creaminess, yogurt protein. Thaw slightly before blending.

Ingredients (for 4 packs)

• 4 cups spinach
• 4 cups strawberries, hulled
• 4 bananas, sliced
• 1 cup yogurt (divided)
• 1 cup almond milk (for blending later)

Instructions

1. Divide spinach, strawberries, bananas, and a dollop of yogurt into 4 freezer bags.
2. Seal and freeze flat for up to 1 month.
3. To make, dump one pack into blender with 1/4 cup almond milk and blend until smooth.
4. No cooking; focus on even portions for consistent smoothies.
5. Store in freezer until ready.

How to Serve It

Add chia seeds for thickness. Pour into mason jars for portability. Serve with a straw. In warm spring weather, enjoy chilled. Top with granola for crunch. Mix in mint for coolness.

11. Fennel and Orange Salad

Sweet oranges contrast with crunchy fennel in this salad, delivering a citrusy spring boost that’s simple to assemble and layers beautifully in jars for meal prep. Pistachios add nuttiness, vinaigrette sharpness. It’s refreshing after a day out.

Ingredients

• 2 fennel bulbs, thinly sliced
• 4 oranges, segmented
• 4 cups arugula
• 1/4 cup pistachios, chopped
• 2 tablespoons orange juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt to taste

Instructions

1. In a bowl, whisk orange juice, olive oil, honey, and salt for dressing.
2. Layer arugula, fennel, oranges, and pistachios in jars.
3. Drizzle dressing over top or store separately.
4. Seal and refrigerate for up to 3 days.
5. Shake to mix before eating; no heat required to keep freshness.

How to Serve It

Garnish with mint sprigs for aroma. Add quinoa for heartiness. Serve as a light lunch. During spring picnics, unpack outdoors. Top with feta crumbles. Pair with herbal infusion.

12. Pea and Mint Risotto

Sweet peas stirred into creamy risotto with mint create a comforting spring dish that’s meal prep-friendly and reheats to perfection without drying out. Arborio rice absorbs flavors well, cheese binds it. Portion for cozy evenings.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup peas
• 1/4 cup mint, chopped
• 1 onion, diced
• 1/2 cup Parmesan, grated
• 2 tablespoons butter
• Salt to taste

Instructions

1. Sauté onion in butter until soft, add rice and stir for 2 minutes.
2. Add broth one ladle at a time, stirring until absorbed, for about 18-20 minutes.
3. Stir in peas, mint, Parmesan, and salt in last 5 minutes.
4. Cool and divide into containers.
5. Refrigerate for up to 4 days. Reheat with a splash of broth on stove over low heat for 5 minutes.

How to Serve It

Top with extra Parmesan shavings. Add lemon zest for brightness. Serve in bowls. For spring dinners, warm gently. Garnish with pea shoots. Pair with white wine.

13. Artichoke and Tomato Flatbread

Simple flatbread loaded with artichokes and tomatoes offers a pizza-like meal prep for spring, baking quickly and storing for easy reheats. Mozzarella melts nicely, basil adds herbiness. Cut into portions for snacks.

Ingredients

• 4 flatbreads or naan
• 1 can (14 ounces) artichokes, chopped
• 2 tomatoes, sliced
• 1 cup mozzarella, shredded
• 1/4 cup basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Brush flatbreads with olive oil, top with artichokes, tomatoes, mozzarella, salt, and pepper.
3. Bake for 10-12 minutes until cheese bubbles and edges crisp.
4. Sprinkle with basil after baking.
5. Cool, wrap individually, and store in fridge for up to 3 days. Reheat in oven at 350°F for 5 minutes.

How to Serve It

Drizzle with balsamic reduction. Add arugula after heating. Serve as appetizers. In spring parties, cut into wedges. Top with red pepper flakes. Pair with salad greens.

14. Ramp and Mushroom Omelet Muffins

Wild ramps and earthy mushrooms baked into muffin tins make portable omelets for spring breakfast prep, full of foraged flavor and protein that freeze well. Eggs bind it lightly, cheese adds melt. Bake a dozen for the week.

Ingredients

• 8 eggs
• 1 cup ramps, chopped (or scallions)
• 1 cup mushrooms, sliced
• 1/2 cup cheddar, shredded
• 1/4 cup milk
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 350°F (175°C), grease a 12-cup muffin tin.
2. Sauté ramps and mushrooms in oil for 3 minutes until soft.
3. Whisk eggs, milk, cheese, salt, and pepper; stir in veggies.
4. Pour into muffin cups.
5. Bake for 15-18 minutes until set. Cool and store in containers for up to 4 days or freeze. Reheat in microwave for 1 minute.

How to Serve It

Top with salsa for spice. Add spinach inside next time. Serve with fruit. For spring brunches, reheat fresh. Garnish with herbs. Pair with coffee.

15. Strawberry Rhubarb Chia Pudding

Chia seeds set with strawberry-rhubarb compote for a pudding that’s tart-sweet and perfect for spring dessert prep, soaking overnight for easy mornings. Coconut milk makes it creamy, nuts add crunch. Layer in jars for visual appeal.

Ingredients (for 4 servings)

• 1/2 cup chia seeds
• 2 cups coconut milk
• 1 cup strawberries, chopped
• 1 cup rhubarb, chopped
• 2 tablespoons maple syrup
• 1/4 cup almonds, chopped

Instructions

1. Cook strawberries, rhubarb, and maple syrup over medium heat for 10 minutes until soft, then cool.
2. Mix chia seeds with coconut milk and let sit 5 minutes, stir.
3. Layer compote and chia mix in jars.
4. Refrigerate overnight or up to 5 days.
5. No baking; stir before serving if separated. Top with almonds.

How to Serve It

Sprinkle with coconut flakes. Add banana slices. Serve chilled. In spring, enjoy as breakfast. Garnish with mint. Mix in yogurt for extra cream.

16. Asparagus Frittata

Baked frittata with asparagus provides a sliceable egg dish for spring meal prep, packed with veggies and cheese for flavor that holds in the fridge. It’s versatile for any meal. Cut wedges for portions.

Ingredients

• 8 eggs
• 1 pound asparagus, chopped
• 1/2 cup feta, crumbled
• 1/4 cup milk
• 1 onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté onion and asparagus in oil for 5 minutes.
3. Whisk eggs, milk, feta, salt, and pepper; pour over veggies in an oven-safe skillet.
4. Bake for 20-25 minutes until set.
5. Cool, slice, and store in containers for up to 4 days. Reheat in oven at 350°F for 10 minutes or microwave.

How to Serve It

Top with tomatoes. Add herbs like dill. Serve with toast. For spring lunches, pack cold. Garnish with microgreens. Pair with fruit.

17. Pea Shoot and Radish Sandwich Spread

Blended pea shoots and radishes make a vibrant spread for sandwiches, adding spring greens to meal prep with a peppery kick that pairs with bread or crackers. Cream cheese base keeps it spreadable. Make a jar for the week.

Ingredients

• 2 cups pea shoots
• 1 bunch radishes, chopped
• 8 ounces cream cheese
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt to taste

Instructions

1. Blend pea shoots, radishes, cream cheese, lemon juice, oil, and salt until smooth.
2. Transfer to a jar.
3. Refrigerate for up to 5 days.
4. No cooking; use fresh ingredients for best texture. Spread on bread when assembling sandwiches.
5. Stir if separated.

How to Serve It

Spread on whole grain bread. Add cucumber slices. Serve as dip with veggies. In spring, use for tea sandwiches. Top with sprouts. Pair with cheese.

18. Leek and Goat Cheese Tart

Buttery tart filled with leeks and goat cheese bakes into a savory spring treat that’s easy to slice for meal prep lunches or dinners. Puff pastry simplifies it, herbs enhance. It reheats crisp.

Ingredients

• 1 sheet puff pastry, thawed
• 3 leeks, sliced
• 4 ounces goat cheese
• 2 eggs
• 1/2 cup cream
• 1 tablespoon thyme
• 2 tablespoons butter
• Salt to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Sauté leeks in butter until soft, about 10 minutes.
3. Roll pastry into a rectangle, place on baking sheet.
4. Whisk eggs, cream, thyme, and salt; stir in leeks and cheese, pour onto pastry.
5. Bake for 20-25 minutes until puffed. Cool, cut, and store for up to 3 days. Reheat at 350°F for 10 minutes.

How to Serve It

Garnish with thyme sprigs. Add salad on side. Serve warm or room temp. For spring events, share slices. Top with honey drizzle. Pair with soup.

19. Strawberry Basil Infused Water Packs

Sliced strawberries and basil create infused water packs for hydrating spring meal prep, adding subtle flavor to plain water that encourages drinking throughout the day. Freeze portions for quick thawing. It’s zero-calorie refreshment.

Ingredients (for 4 packs)

• 2 cups strawberries, sliced
• 1 bunch basil leaves
• 4 lemons, sliced (optional)

Instructions

1. Divide strawberries, basil, and lemon slices into 4 reusable bottles or bags.
2. Freeze if desired, or refrigerate.
3. To use, add water and let infuse for 1 hour.
4. No cooking; refresh herbs as needed. Store packs in fridge for up to 4 days.
5. Shake gently before pouring.

How to Serve It

Add ice cubes for chill. Use sparkling water base. Serve in tall glasses. In spring heat, keep cold. Garnish with extra basil. Mix with cucumber for variety.

20. Fennel Seed Crackers

Homemade crackers with fennel seeds offer a crunchy snack for spring meal prep, baking thin for easy storage and pairing with dips or cheeses. Flour base keeps them simple, seeds add licorice note. Batch double for sharing.

Ingredients

• 2 cups flour
• 1/2 cup water
• 1/4 cup olive oil
• 2 tablespoons fennel seeds
• 1 teaspoon salt

Instructions

1. Preheat oven to 400°F (200°C).
2. Mix flour, salt, and fennel seeds; add oil and water to form dough.
3. Roll thin on floured surface, cut into squares.
4. Bake on parchment for 10-12 minutes until crisp.
5. Cool and store in airtight tin for up to 1 week. No reheat needed; keep dry.

How to Serve It

Pair with hummus. Add cheese slices. Serve as appetizers. For spring snacks, pack in bags. Top with avocado. Enjoy with tea.

21. Morel Mushroom Risotto

Foraged morels bring umami to risotto, making a luxurious spring dish for meal prep that absorbs broth deeply for rich flavor upon reheating. Parmesan creams it, onions base it. Use dried if fresh unavailable.

Ingredients

• 1 cup arborio rice
• 1/2 pound morel mushrooms, cleaned
• 4 cups vegetable broth
• 1 onion, diced
• 1/2 cup Parmesan
• 2 tablespoons butter
• Salt to taste

Instructions

1. Sauté onion and morels in butter for 5 minutes.
2. Add rice, stir 2 minutes, then add broth gradually, stirring for 20 minutes.
3. Stir in Parmesan and salt.
4. Cool and portion.
5. Refrigerate for up to 4 days. Reheat with broth on stove for 5 minutes.

How to Serve It

Garnish with truffle oil. Add asparagus tips. Serve hot. In spring foraging season, highlight fresh. Top with herbs. Pair with greens.

22. Radish Butter Toasts

Compound butter with grated radishes tops toasts for a simple spring prep, adding peppery cream to bread that’s easy to assemble and store components separately. Mix ahead for quick meals. It’s elegant yet basic.

Ingredients

• 1/2 cup butter, softened
• 1 bunch radishes, grated
• 8 slices bread
• Salt to taste
• Fresh chives, chopped

Instructions

1. Mix butter, grated radishes, chives, and salt.
2. Store butter in fridge for up to 1 week.
3. Toast bread as needed.
4. Spread butter on toast.
5. No baking for butter; toast bread at 350°F for 5 minutes if prepping ahead. Pack separately.

How to Serve It

Top with sea salt flakes. Add cucumber. Serve as starters. For spring teas, cut small. Garnish with chives. Pair with eggs.

23. Spring Green Smoothie Bowls

Blended spring greens like spinach and peas form thick bowls for meal prep, freezing bases for quick thawing and topping with fruits. Yogurt thickens, banana sweetens. Customize with add-ins.

Ingredients (for 4 bowls)

• 4 cups spinach
• 2 cups peas
• 4 bananas
• 2 cups yogurt
• 1 cup almond milk
• Toppings: kiwi, coconut, seeds

Instructions

1. Blend spinach, peas, bananas, yogurt, and milk until smooth.
2. Portion into containers and freeze for up to 2 weeks.
3. Thaw overnight in fridge.
4. No heat; stir well after thawing. Add toppings fresh.
5. Serve cold.

How to Serve It

Top with berries for tartness. Add granola. Serve in wide bowls. In spring mornings, eat outside. Garnish with edible flowers. Mix in protein powder.

24. Arugula and Beet Salad Jars

Roasted beets with arugula stack in jars for portable spring salads, earthy sweetness contrasting peppery leaves that stay crisp when dressed last. Walnuts crunch, vinaigrette binds. Shake to eat.

Ingredients (for 4 jars)

• 4 beets, roasted and cubed
• 4 cups arugula
• 1/2 cup walnuts
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Salt to taste

Instructions

1. Roast beets at 400°F for 40 minutes, cool, and cube.
2. Whisk vinegar, oil, and salt for dressing.
3. Layer dressing, beets, walnuts, arugula in jars.
4. Seal and refrigerate for up to 4 days.
5. Shake before eating; no further cooking.

How to Serve It

Add goat cheese crumbles. Serve shaken in bowl. Pair with bread. For spring hikes, take along. Top with onions. Enjoy with water.

Give these recipes a go for your next meal prep session. Save your favorites, share with friends, and mix them into your routine for fresh, easy eating all season long.