Go Back
–+ servings
Orzo Kale Salad with Lemon Vinaigrette

Orzo Kale Salad with Lemon Vinaigrette

This Orzo Kale Salad with Lemon Vinaigrette is a refreshing and nutritious dish packed with greens and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 320 kcal

Equipment

  • Pot
  • salad bowl
  • whisk

Ingredients
  

Pasta and Greens

  • 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 lemon about
  • 1 teaspoon lemon zest
  • 1 clove garlic, crushed
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • Salt & pepper to taste

Instructions
 

Preparation

  • 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 served cold, warm, or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 32gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 2000IUVitamin C: 40mgCalcium: 150mgIron: 2mg
Keyword easy salad, healthy salad, kale salad, lunch salad, orzo salad, vegan salad
Tried this recipe?Let us know how it was!