Description
Orzo Kale Salad with Lemon Vinaigrette is a nutritious and flavorful dish that combines the vibrant textures of orzo pasta with fresh greens like kale and spinach. This salad is perfect for any occasion, whether it’s a busy weeknight dinner or a delightful addition to your next gathering. Tossed in a bright lemon vinaigrette, this recipe is not just visually appealing but also packed with essential vitamins and minerals. In just 30 minutes, you can prepare a delicious meal that caters to health-conscious eaters and satisfies your taste buds.
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, 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 boiling salted water for 8-12 minutes until al dente. Drain and cool.
- In a large bowl, combine spinach, kale, cooked orzo, pumpkin seeds, olives, and parmesan.
- Whisk together olive oil, lemon juice, zest, garlic, honey, dijon mustard, salt, and pepper in a separate bowl.
- Pour the dressing over the salad mixture and toss well.
- Serve topped with extra pumpkin seeds and parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg