Description

Orzo Kale Salad with Lemon Vinaigrette is a vibrant and nutritious dish that brings together the earthy flavors of kale and spinach with the hearty texture of orzo pasta. Tossed in a zesty lemon vinaigrette, this salad is perfect for lunch, dinner, or as a side at gatherings. It’s not only visually appealing but also packed with vitamins and minerals, making it a wholesome choice for any meal. Whether served warm, cold, or at room temperature, this easy-to-make salad is sure to satisfy your taste buds while keeping your meal light and refreshing.

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 sliced marinated olives
1/4 cup olive oil
juice from 1 lemon (about 3 tbsp)
zest of 1 lemon
1 crushed garlic clove
1 tsp honey
1 tsp Dijon mustard
salt & pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the orzo in salted boiling water for about 8-12 minutes. Drain and cool for 10 minutes.
In a large bowl, combine cooled orzo, chopped kale, spinach, pumpkin seeds, olives, and parmesan.
In a separate bowl, whisk together olive oil, lemon juice and zest, garlic, honey, Dijon mustard, salt, and pepper until blended.
Pour the dressing over the salad mixture and toss to coat evenly.
Serve immediately or refrigerate for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 12 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: 17g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 10g
Cholesterol: 10mg