Description
Orzo Kale Salad with Lemon Vinaigrette is a vibrant and nutritious dish that perfectly balances nutty orzo, hearty kale, and a zesty lemon dressing. Ideal for any occasion, this versatile salad can be served warm or cold, making it a fantastic choice for meal prep, dinner parties, or as a healthy lunch option. Packed with vitamins from fresh greens and healthy fats from pumpkin seeds, each bite delivers a refreshing explosion of flavor. Vegan-friendly and easy to customize, this salad is sure to become a staple in your culinary repertoire.
Ingredients
Scale
- 1 cup dry orzo
- 2 cups chopped spinach
- 2 cups chopped kale
- 1/2 cup shaved parmesan cheese
- 1/3 cup pumpkin seeds
- 1/3 cup sliced 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
Instructions
- Cook the orzo in boiling salted water for 8-12 minutes until al dente. Drain using a colander and let cool.
- In a large bowl, combine chopped spinach, kale, cooled orzo, pumpkin seeds, olives, and parmesan.
- For the dressing, whisk together olive oil, lemon juice, lemon zest, garlic, honey, Dijon mustard, salt, and pepper in a separate bowl.
- Pour the dressing over the salad mixture and toss gently until everything is well coated.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg