Description
Orzo Kale Salad with Lemon Vinaigrette is a vibrant and nutritious dish that brings together the nutty essence of orzo pasta, fresh greens, and a zesty lemon dressing. Perfect for lunches, dinners, or as a side at gatherings, this salad is not only visually appealing but also rich in flavor and texture. With an easy-to-follow recipe, you can whip up this delightful salad in just 30 minutes. It’s customizable, making it a fantastic option for meal prep or any occasion. Enjoy it cold, warm, or at room temperature—this salad is sure to impress!
Ingredients
Scale
- 1 cup dry orzo
- 2 cups chopped kale
- 2 cups chopped spinach
- ½ cup shaved parmesan
- ⅓ cup pumpkin seeds
- ⅓ cup sliced marinated olives
- ¼ cup olive oil
- Juice of 1 lemon (about 3 tbsp)
- 1 tsp lemon zest
- 1 crushed garlic clove
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt & pepper
Instructions
- Cook the orzo in boiling salted water for 8-12 minutes until al dente. Drain and cool.
- In a large bowl, combine chopped kale, spinach, cooled orzo, pumpkin seeds, olives, and parmesan.
- Whisk together olive oil, lemon juice and zest, garlic, honey, Dijon mustard, salt & pepper to create the dressing.
- Pour dressing over the salad mixture and toss gently to coat.
- Serve immediately or refrigerate for up to four days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg