Description
Orzo Kale Salad with Lemon Vinaigrette is a vibrant and nutritious dish that combines tender orzo pasta, fresh kale, and spinach, topped with a zesty homemade lemon vinaigrette. This salad is not only quick to prepare—taking just 30 minutes—but also versatile enough to be enjoyed as a light main course or a refreshing side. The addition of crunchy pumpkin seeds and shaved parmesan elevates the flavors, making it a crowd-pleaser at potlucks, picnics, or any meal. Whether served warm, cold, or at room temperature, this salad is sure to satisfy diverse palates while providing essential nutrients.
Ingredients
Scale
- 1 cup dry orzo
- 2 packed cups chopped spinach
- 2 packed cups chopped kale
- 1/2 cup shaved parmesan
- 1/3 cup pumpkin seeds
- 1/3 cup sliced marinated olives
Instructions
- Cook the orzo in salted boiling water for 8–12 minutes until tender. Drain and cool for about 10 minutes.
- In a large bowl, combine chopped kale, spinach, cooked orzo, pumpkin seeds, olives, and parmesan.
- For the dressing, whisk together olive oil, lemon juice, lemon zest, crushed garlic, honey, dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss to coat evenly.
- Serve immediately or store in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg