Orzo Kale Salad with Lemon Vinaigrette
A refreshing Orzo Kale Salad with Lemon Vinaigrette that's healthy and delicious.
Equipment
- salad bowl
- Sauce Whisk
Ingredients
Main Ingredients
- 1 cup dry orzo
- 2 cups spinach, chopped packed
- 2 cups kale, chopped packed
- ½ cup shaved parmesan
- ⅓ cup pumpkin seeds
- ⅓ cup marinated olives, sliced
Lemon Vinaigrette
- ¼ cup olive oil
- 3 tablespoon juice from 1 lemon about
- 1 teaspoon lemon zest
- 1 clove garlic, crushed
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Salt
- pepper
Instructions
Preparation Steps
- Bring 2 cups of salted water to a boil then add in the orzo. Cook for about 8-12 minutes, then drain the water and set aside to cool for 10 minutes.
- To a large salad bowl add in the chopped greens, orzo, pumpkin seeds, olives and parmesan.
- Combine the dressing ingredients together in a bowl and whisk together. Pour over the salad and mix everything well. Adjust the salt & pepper if needed.
- Top with extra pumpkin seeds and shaved parmesan when serving.
- Leftovers can stay in the fridge for 3-4 days. You can serve this cold, warm, or at room temperature.
Notes
This salad is versatile and can be enjoyed in various ways.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 2500IUVitamin C: 35mgCalcium: 150mgIron: 2mg
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