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Orzo Kale Salad with Lemon Vinaigrette

Orzo Kale Salad with Lemon Vinaigrette: A Bright, Tasty Boost

This Orzo Kale Salad with Lemon Vinaigrette is packed with nutritious ingredients and provides a quick, delicious option for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Dry Orzo Substitute with quinoa or couscous for gluten-free option.
  • 2 cups Spinach, Chopped Any variety of leafy greens can be used.
  • 2 cups Kale, Chopped Use lacinato kale for a more tender option.
  • 1/2 cup Shaved Parmesan Replace with nutritional yeast for vegan alternative.
  • 1/4 cup Pumpkin Seeds Swap with sunflower seeds or nuts of choice.
  • 1/2 cup Marinated Olives, Sliced Any type of olives can be used.
For the Vinaigrette
  • 1/3 cup Olive Oil Substitute with avocado oil for different flavor.
  • 3 tbsp Lemon Juice Fresh juice is recommended.
  • 1 tsp Lemon Zest Use orange zest for different citrus note.
  • 1 clove Garlic, Crushed Can be omitted for a milder taste.
  • 1 tbsp Honey Maple syrup serves as a vegan alternative.
  • 1 tbsp Dijon Mustard Substitute with whole grain mustard for texture.
  • Salt & Pepper Essential seasonings; adjust to taste.

Equipment

  • Pot
  • mixing bowl
  • Colander
  • whisk
  • Tongs

Method
 

Cooking Instructions
  1. Begin by bringing a pot of salted water to a boil. Add the dry orzo and cook for 8 to 12 minutes until al dente. Drain and rinse under cold water.
  2. In a large mixing bowl, combine the chopped spinach and kale. Add the chilled orzo, pumpkin seeds, sliced olives, and shaved Parmesan. Toss together.
  3. In a separate bowl, whisk together olive oil, lemon juice, lemon zest, crushed garlic, honey, and Dijon mustard. Season with salt and pepper.
  4. Pour the vinaigrette over the salad ingredients and toss gently until evenly coated.
  5. Transfer to a serving platter and garnish with additional pumpkin seeds and Parmesan. Enjoy immediately or refrigerate for up to 3-4 days.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Allow orzo to cool completely before mixing to prevent wilting greens. Adjust vinaigrette ingredients to taste. Can be prepared in advance for flavors to meld.

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