Description
A vibrant and nutritious Orzo Kale Salad featuring tender orzo pasta, fresh spinach and kale, savory parmesan, crunchy pumpkin seeds, and marinated olives, all tossed in a zesty lemon vinaigrette. Perfect as a light lunch or a flavorful side dish, this salad can be served cold, warm, or at room temperature.
Ingredients
Units
Scale
Salad
- 1 cup dry orzo
- 2 packed cups of spinach, chopped
- 2 packed cups of kale, chopped
- 1/2 cup shaved parmesan
- 1/3 cup pumpkin seeds
- 1/3 cup marinated olives, sliced
Lemon Vinaigrette
- 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 to taste
Instructions
- Cook the Orzo: Bring 2 cups of salted water to a boil in a saucepan. Add the dry orzo and cook for 8-12 minutes until tender. Drain the water and set the orzo aside to cool for 10 minutes.
- Prepare the Salad Base: In a large salad bowl, combine the chopped spinach, chopped kale, cooled orzo, pumpkin seeds, sliced olives, and shaved parmesan cheese.
- Make the Lemon Vinaigrette: In a separate bowl, whisk together olive oil, fresh lemon juice, lemon zest, crushed garlic, honey, Dijon mustard, salt, and pepper until well emulsified.
- Toss the Salad: Pour the lemon vinaigrette over the salad ingredients. Mix thoroughly to ensure everything is evenly coated with the dressing. Adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: When ready to serve, top the salad with extra pumpkin seeds and shaved parmesan for added texture and flavor.
- Storage: Leftovers can be stored in the refrigerator for 3-4 days. The salad can be enjoyed cold, warm, or at room temperature based on your preference.
Notes
- This salad is versatile and can be served at different temperatures: cold, warm, or room temperature.
- Use freshly shaved parmesan for the best flavor and texture.
- Adjust the lemon vinaigrette ingredients to suit your taste; more honey for sweetness or extra lemon for tanginess.
- Keep leftovers refrigerated and consume within 3-4 days for optimal freshness.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of total recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg
