Description
Zesty orzo kale salad with lemon vinaigrette brings Mediterranean sunshine to your plate, celebrating fresh ingredients and simple elegance. Crisp kale, tender orzo, and tangy dressing create a light, nutritious dish you’ll crave again and again.
Ingredients
Scale
Salad Base:
- 1 cup orzo
- 2 packed cups kale, chopped
- 2 packed cups spinach, chopped
Cheese and Seeds:
- 1/2 cup parmesan cheese, shaved
- 1/3 cup pumpkin seeds
- 1/3 cup olives, marinated and sliced
Vinaigrette:
- 1/4 cup (60 milliliters) olive oil
- 3 tablespoons (45 milliliters) lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, crushed
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil salted water in a medium saucepan and cook orzo for 8-12 minutes until pasta reaches tender consistency, ensuring al dente texture.
- Drain orzo thoroughly and allow to cool for approximately 10 minutes at room temperature, preventing excess moisture in the salad.
- Prepare vegetables by finely chopping kale and spinach into uniform, bite-sized pieces to ensure balanced flavor distribution.
- Select a spacious mixing bowl and combine cooled orzo with prepared kale, spinach, sliced olives, and toasted pumpkin seeds.
- Create lemon vinaigrette by whisking olive oil, fresh lemon juice, lemon zest, minced garlic, honey, Dijon mustard, salt, and pepper in a separate small bowl.
- Drizzle vinaigrette over salad ingredients, gently tossing to ensure every component is evenly coated with dressing.
- Taste and adjust seasoning, adding additional salt and pepper as needed for optimal flavor balance.
- Finish by garnishing with extra pumpkin seeds and delicate shavings of parmesan cheese just before serving to maintain crispness and visual appeal.
Notes
- Rinse orzo under cold water after cooking to stop the cooking process and prevent clumping, ensuring a perfectly separated pasta texture.
- Toast pumpkin seeds briefly in a dry skillet for extra crunch and enhanced nutty flavor before adding to the salad.
- For a protein boost, add grilled chicken, chickpeas, or crumbled feta cheese to transform this into a more substantial meal.
- Make the vinaigrette ahead of time and store in the refrigerator for up to 3 days, allowing flavors to meld and intensify for a more robust dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 371 kcal
- Sugar: 2 g
- Sodium: 245 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 10 mg