Description
A vibrant and nutritious Orzo Kale Salad tossed with fresh spinach, shaved parmesan, pumpkin seeds, and marinated olives, all brought together with a zesty lemon vinaigrette. This salad is perfect as a light lunch or a side dish and can be enjoyed cold, warm, or at room temperature.
Ingredients
Salad Ingredients
- 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 Dressing
- 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 pot, then add the dry orzo. Cook for 8 to 12 minutes until tender. Drain the orzo and transfer it to a bowl to cool for about 10 minutes.
- Prepare the Salad Base: In a large salad bowl, combine the chopped spinach, chopped kale, cooled orzo, pumpkin seeds, sliced marinated olives, and shaved parmesan cheese. Mix gently to combine.
- Make the Dressing: In a separate small bowl, whisk together the olive oil, 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 mixture and toss everything well to ensure the flavors are evenly distributed. Adjust salt and pepper to taste.
- Serve and Garnish: When ready to serve, top the salad with extra pumpkin seeds and shaved parmesan for added texture and flavor.
- Storage: Store leftovers in the refrigerator for 3-4 days. This salad can be served cold, warm, or at room temperature according to preference.
Notes
- You can substitute kale and spinach with other greens like arugula or mixed baby greens.
- For a vegan version, omit the parmesan or substitute with a plant-based cheese alternative.
- Make sure to drain the orzo well after cooking to prevent the salad from becoming soggy.
- Leftovers taste great even the next day as the flavors meld together.
- If desired, add grilled chicken or chickpeas for additional protein.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
