Description
Orzo Kale Salad with Lemon Vinaigrette is a vibrant and nutritious dish that balances hearty orzo pasta with fresh, leafy greens. Tossed in a zesty lemon vinaigrette, this salad is perfect for any meal—be it a family dinner, a picnic, or meal prep for the week ahead. With its combination of flavors and textures, it’s both refreshing and satisfying. Enjoy it warm, cold, or at room temperature, making it a versatile addition to your recipe collection.
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
Instructions
- Cook orzo in salted boiling water for 8-12 minutes until tender. Drain and cool.
- In a large bowl, combine cooled orzo, spinach, kale, pumpkin seeds, olives, and parmesan.
- Whisk together dressing ingredients in a separate bowl until well combined.
- Pour dressing over the salad mixture and toss to coat evenly.
- Top with extra pumpkin seeds and parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling/Combining
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg