Description
Orzo Kale Salad with Lemon Vinaigrette is a vibrant and nutritious dish that’s perfect for any occasion. This delightful salad features tender orzo pasta tossed with nutrient-rich kale, fresh spinach, savory parmesan, and crunchy pumpkin seeds, all enhanced with a zesty homemade lemon vinaigrette. In just 30 minutes, you can create a refreshing meal that works as a main course or a delightful side. Perfect for meal prep, this salad stays fresh for days, making it an excellent choice for busy weekdays or elegant dinner parties.
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 lemon zest
- 1 garlic clove, crushed
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Cook the orzo in boiling salted water for about 8-12 minutes until al dente. Drain and cool.
- In a large bowl, combine chopped spinach, kale, cooled orzo, pumpkin seeds, olives, and parmesan.
- Whisk together olive oil, lemon juice, lemon zest, garlic, honey, and Dijon mustard in a separate bowl until smooth.
- Pour the dressing over the salad mixture and toss gently to combine. Season with salt and pepper to taste.
- Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 10mg