Description
Orzo Kale Salad with Lemon Vinaigrette is a vibrant, refreshing dish that brings together the nutty taste of orzo and the earthy essence of kale and spinach. Tossed in a zesty lemon vinaigrette, this salad is not only delicious but also nutrient-packed, making it an ideal choice for lunch, dinner, or potlucks. Its versatility allows for serving cold, warm, or at room temperature, perfect for meal prep or quick weeknight dinners.
Ingredients
Scale
- 1 cup dry orzo
- 2 packed cups spinach, chopped
- 2 packed cups kale, chopped
- 1/2 cup shaved parmesan
- 1/3 cup pumpkin seeds
- 1/3 cup marinated olives, sliced
- 1/4 cup olive oil
- Juice from 1 lemon, about 3 tbsp
- 1 tsp lemon zest
- 1 garlic clove, crushed
- 1 tsp honey
- 1 tsp dijon mustard
- Salt & pepper
Instructions
- Cook orzo in salted boiling water for 8-12 minutes until tender; drain and cool.
- In a large bowl, mix spinach and kale with cooled orzo, pumpkin seeds, olives, and parmesan.
- Whisk together dressing ingredients in a small bowl until combined.
- Pour dressing over salad; toss to coat evenly.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg