Wheat and Spinach Salad with Lemon Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing spinach salad featuring three quarters whole wheat berries, tossed in a zesty lemon vinaigrette with toasted almonds. This Mediterranean recipe (vegetarian), ready in about 55 minutes, pairs whole wheat berries, water, 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.

Prep: 10 min Cook: 45 min Serves 4 Mediterranean cuisine 290 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve immediately or chill for 15 minutes to meld flavors. This salad pairs well with grilled fish or chicken.

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