Description
Orzo Kale Salad with Lemon Vinaigrette is a vibrant and nutritious dish, perfect for any meal occasion. Combining hearty orzo with fresh kale and spinach, this salad is enhanced by a zesty lemon vinaigrette that adds a delightful burst of flavor.
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
- 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 salted boiling water for 8-12 minutes until al dente. Drain and cool for about 10 minutes.
- In a large salad bowl, mix the chopped spinach and kale with cooled orzo, pumpkin seeds, olives, and shaved parmesan.
- 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 well to coat evenly; adjust seasoning as needed.
- Serve topped with extra pumpkin seeds and shaved parmesan.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg