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Orzo Kale Salad with Lemon Vinaigrette

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A vibrant and refreshing Orzo Kale Salad featuring nutrient-packed greens and a zesty lemon vinaigrette.

Ingredients

Scale
  • 1 cup dry orzo
  • 2 packed cups of spinach, chopped
  • 2 packed cups of 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 to taste

Instructions

  1. Cook the Orzo: In a medium saucepan, bring about 4 cups of salted water to a rolling boil. Add dry orzo and cook until al dente (8-10 minutes). Drain and rinse under cold water.
  2. Prep the Greens: Rinse and dry the spinach and kale. Remove kale stems and chop leaves. Toss chopped kale with a sprinkle of salt.
  3. Make the Lemon Vinaigrette: In a bowl or jar, combine olive oil, lemon juice, lemon zest, crushed garlic, honey, and Dijon mustard. Whisk until combined.
  4. Mix it All Together: In a large bowl, combine cooked orzo, chopped spinach, softened kale, shaved parmesan, pumpkin seeds, and marinated olives. Drizzle with vinaigrette and toss gently.
  5. Let it Chill (Optional): For better flavor, chill the salad in the fridge for about 30 minutes.
  6. Serve: Plate up the salad and add extra parmesan and pumpkin seeds if desired.

Notes

Feel free to swap in different greens or add grilled chicken for extra protein. This salad can be made a day ahead.

Nutrition

Keywords: orzo salad, kale salad, lemon vinaigrette, healthy salad, vegetarian recipe

Find it online: https://sprinklespoon.com/orzo-kale-salad-lemon-vinaigrette/