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Orzo Kale Salad with Lemon Vinaigrette

Orzo Kale Salad with Lemon Vinaigrette

A refreshing Orzo Kale Salad with Lemon Vinaigrette, perfect for a light meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 350 kcal

Equipment

  • large salad bowl
  • pot
  • whisk

Ingredients
  

Salad 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
 

Cooking Instructions

  • 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 can be enjoyed fresh or as leftovers.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 250mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 2000IUVitamin C: 35mgCalcium: 300mgIron: 2mg
Keyword easy salad, healthy salad, Kale Salad, lemon vinaigrette, orzo salad, vegetarian salad
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