Warm Einkorn Spinach Salad
This Warm Einkorn Spinach Salad is hearty and flavorful. Packed with tender einkorn wheat berries, sautéed spinach, and tangy marinated artichokes, this vegetarian dish is easy to make and beautiful to serve alongside your favorite protein.
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Why This Recipe is so good
It’s made with nutrient dense einkorn wheat berries. This ancient grain is nutrient dense and makes this salad extra hearty. Einkorn has an earthy and sweet flavor. This wheat berry can be milled to make freshly milled flour recipes or you can simply cook the berries and enjoy them like farro or barley. Use it in soups or grain salads like this recipe!
Grain salads are great for meal prep. Whether you are vegetarian or not this warm einkorn spinach salad is perfect to enjoy as a light lunch or make it more filling by serving it with your favorite protein like tofu, crumbled feta, or baked salmon. This einkorn berry salad can be stored in the fridge for a few days or frozen in advance then reheated as needed.
Einkorn Salad Ingredients
- Einkorn wheat berries – The base of this salad, but can be swapped for farro if needed. It’s nutty and chewy and soaks up the flavors of this warm salad. Here is the brand I like to buy.
- Spinach – Fresh sautéed spinach and einkorn is like a match made in heaven.
- Marinated artichokes – Tangy and savory and so good in this grain salad.
- Salad dressing – It’s freshly squeezed lemon juice, olive oil, minced garlic, salt and black pepper.
How to Make Warm Einkorn Spinach Salad
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to cook einkorn berries
Einkorn wheat berries aren’t going to soak up a ton of water as it cooks like barley or rice. Rinse the wheat berries in a strainer then transfer to a medium sauce pot with water. Bring the pot to a boil then reduce the heat to a low simmer then cover. Cook until the einkorn berries are tender, about 25 – 30 minutes. Drain any excess water then set aside.
Make the salad
Start by sauteeing the spinach in a large skillet with 1 tablespoon of butter and a sprinkle of salt, until there isn’t any more water in the skillet about 5 – 7 minutes, stirring frequently.
In a large mixing bowl whisk together minced garlic, freshly squeezed lemon juice, olive oil, roughly chopped marinated artichoke hearts, salt and black pepper.
To the dressing add the drained and cooked einkorn wheat berries and sauteed spinach. Stir to combine then taste and adjust seasoning as needed. I added a bit more lemon juice.
Tips and Tricks
Raw garlic: If you don’t like the taste of raw garlic, cook it with the spinach.
Einkorn wheat berries: If you are having trouble finding einkorn wheat berries feel free to swap it out for farro or barley.
Protein: Add a protein to make this warm einkorn salad into a meal and more filling. Add crumbled feta, mozzarella pearls, blackened salmon from this Blackened Salmon Caesar Salad Recipe, Oven Baked Salmon Bites or baked tofu.
Looking For More Recipes?
- Freshly Milled Flour Brownies with Sprinkles
- Freshly Milled Flour Cinnamon Rolls
- Butterfly Pea Flower Lemonade
- Chick-Fil-a Copycat Kale Crunch Salad
- Farro Salad with Feta
- Mediterranean Chickpea Salad
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Warm Einkorn Spinach Salad
Equipment
- Medium pot
- Large skillet
- Fine mesh strainer
- Large mixing bowl
- Chef knife
- Garlic press
Ingredients
- 1 cup einkorn berries
- 1 ¾ cups water
- 1 tablespoon butter or olive oil
- 10 ounces fresh spinach
- 5 cloves garlic minced
- 3 tablespoons freshly squeezed lemon juice about 1 large lemon
- ¾ teaspoon salt or to taste
- 1 teaspoon ground black pepper
- 3 tablespoons extra virgin Olive oil
- ½ cup Marinated artichoke hearts drained and roughly chopped
Instructions
- Rinse and drain einkorn wheat berries using a fine mesh strainer then add to a medium-sized pot with water. Bring to a boil over medium heat, then reduce the heat to simmer. Cover then cook for 25 – 30 minutes or until tender. Drain einkorn then set aside, keep covered.
- While the einkorn berries are cooking, saute spinach in a large skillet with butter or olive oil and pinch of salt until cooked down and most of the water has cooked out. Remove from the heat.
- In a large mixing bowl whisk together minced garlic, lemon juice, salt and black pepper, olive oil and marinated artichokes. Add cooked and drained einkorn berries and spinach. Stir to combine then taste and adjust seasoning as needed. I added a bit more lemon juice. Serve warm.
