Raspberry, Spinach Spelt Salad

Preparation Time:     15 minutes (plus soak time)

Cooking Time:           40-60 minutes




3 Tablespoons olive oil

2 cloves garlic, thinly sliced

Juice and zest of 1 lemon

¼ teaspoon salt

¼ teaspoon ground black pepper

3 cups baby spinach leaves

1 cup dry spelt (3 cups cooked)

½ cup chopped feta

1 ½ cup raspberries

¼ cup red onion, thinly sliced

¼ cup mint leaves, finely chopped




  1. For best results soak spelt overnight, then drain. Bring 3 cups water to a boil. Add spelt; cover, reduce heat and simmer until grains are chewy, about 40-60 minutes (65-80 minutes if grains were not soaked). Drain excess liquid
  2. In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and remaining oil to a bowl.
  3. Add 3 tablespoons lemon juice, 2 teaspoons lemon zest, salt and pepper; whisk to combine.
  4. Add spinach and toss lightly.
  5. Add orzo, cheese, onion, raspberries, and mint. Toss to combine.



Nutrition Facts

Serving Size:  1 cup

Servings per Recipe: 8


Amount per serving:

Calories:                                   139

Fat Calories:                                72


Total Fat:                                     8 g

Saturated Fat:                           2 g

Cholesterol:                              8 mg

Sodium:                                184 mg

Total Carbohydrate:                24 g

Dietary Fiber:                           5 g

Protein:                                        6 g

Calcium:                                 69 mg