Description
Orzo Kale Salad with Lemon Vinaigrette is a vibrant and nutritious dish that combines tender orzo, hearty kale, and fresh spinach, all tossed in a zesty lemon vinaigrette. This refreshing salad is perfect for any meal—be it lunch, dinner, or as a delightful side at gatherings. Its versatility allows you to enjoy it cold, warm, or at room temperature. With the added crunch of pumpkin seeds and savory olives, this salad not only satisfies your taste buds but also provides an array of nutrients. Quick to prepare in just 30 minutes, it’s an excellent choice for busy weeknights or meal prep.
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 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 orzo in boiling salted water for 8–12 minutes until al dente. Drain and cool for 10 minutes.
- In a large bowl, combine chopped spinach and kale with cooled orzo, pumpkin seeds, olives, and parmesan; toss gently.
- Whisk together olive oil, lemon juice, lemon zest, crushed garlic, honey, dijon mustard, salt, and pepper in a separate bowl.
- Pour the dressing over the salad mixture and toss until evenly coated. Adjust seasoning if needed.
- Serve topped with extra pumpkin seeds and parmesan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg