Description

Orzo Kale Salad with Lemon Vinaigrette is a refreshing and vibrant dish that combines the chewy texture of orzo pasta with nutrient-rich kale and spinach. Tossed in a zesty lemon vinaigrette, this salad bursts with flavor and provides a delightful crunch from pumpkin seeds and olives. Perfect for lunch, dinner, or picnics, it’s versatile enough to be served cold or at room temperature. With its wholesome ingredients and simple preparation, this salad is not only delicious but also an excellent addition to your healthy meal rotation.

Ingredients

Scale

1 cup dry orzo
2 cups chopped spinach
2 cups chopped kale
1/2 cup shaved parmesan
1/3 cup pumpkin seeds
1/3 cup marinated olives
1/4 cup olive oil
Juice from 1 lemon (about 3 tbsp)
1 tsp honey
1 tsp Dijon mustard
Salt and pepper to taste

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Instructions

Cook the orzo in salted boiling water for 8-12 minutes until al dente. Drain and cool for 10 minutes.
In a large bowl, mix the cooked orzo, chopped greens, pumpkin seeds, olives, and parmesan.
In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, honey, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the salad mixture and toss until well combined.
Serve immediately or chill for about 30 minutes for enhanced flavors.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 290
Sugar: 3g
Sodium: 310mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 7g
Cholesterol: 10mg