Description

Orzo Kale Salad with Lemon Vinaigrette is a delightful and nutritious dish that brings together the nutty flavors of orzo pasta, the freshness of kale and spinach, and the zesty kick of a homemade lemon vinaigrette. Perfect for any occasion—be it a light lunch, picnic, or dinner party—this salad is not only visually appealing but also packed with essential nutrients. The crunchy pumpkin seeds and savory olives add texture and flavor, making this dish a satisfying option as either a main course or side. Enjoy this versatile salad cold, warm, or at room temperature, and feel good about serving something wholesome to your loved ones.

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

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Instructions

Cook the orzo in boiling salted water for 8-12 minutes until al dente. Drain and let cool.
In a large bowl, combine chopped spinach and kale with cooled orzo, pumpkin seeds, olives, and shaved parmesan.
In a separate bowl, whisk together olive oil, lemon juice, lemon zest, crushed garlic, honey, dijon mustard, salt, and pepper until smooth.
Pour the dressing over the salad mixture and toss well to coat evenly.
Serve topped with extra pumpkin seeds and parmesan.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 2g
Sodium: 200mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 10g
Cholesterol: 10mg