Wheat and Spinach Salad with Lemon Vinaigrette
A refreshing spinach salad featuring three quarters whole wheat berries, tossed in a zesty lemon vinaigrette with toasted almonds. This mediterranean-inspired mediterranean (vegetarian) ready in about 55 minutes pairs whole wheat berries, water, washed and dried fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup whole wheat berries
- 2 cups water
- 5 cups, washed and dried fresh spinach leaves
- 1/3 cup, sliced toasted almonds
- 3 tbsp, freshly squeezed lemon juice
- 4 tbsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small, minced garlic clove
Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 3/4 cup whole wheat berries, reduce heat to low, cover, and simmer for 40-45 minutes until tender but chewy. Drain any excess water and let cool.
- Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 4 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced small garlic clove until emulsified and bright.
- Step 3: In a large salad bowl, combine 5 cups fresh spinach, cooled wheat berries, and 1/3 cup toasted sliced almonds. Drizzle with the lemon vinaigrette and toss gently until everything is evenly coated.
- Step 4: Serve immediately or chill for 15 minutes to meld flavors. This salad pairs well with grilled fish or chicken.
Frequently asked questions
How long does Wheat and Spinach Salad with Lemon Vinaigrette take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wheat and Spinach Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat berries from drying out.
Can I substitute ingredients in Wheat and Spinach Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wheat and Spinach Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Wheat and Spinach Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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