Description
This Spinach and Orzo Salad with Cranberries and Walnuts is a delightful and refreshing dish perfect for a light lunch or as a side. The combination of orzo pasta, fresh baby spinach, dried cranberries, toasted walnuts, and a zesty lemon honey dressing creates a flavorful and nutritious salad.
Ingredients
Units
Scale
For the Salad
- 1 cup dry orzo pasta
- 3 cups fresh baby spinach
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts (lightly toasted)
- 1/4 cup thinly sliced red onion
- 1/3 cup crumbled feta cheese (optional)
For the Lemon Honey Dressing
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Cook the Orzo Bring a pot of salted water to a boil. Add orzo and cook according to package instructions (about 8–10 minutes) until al dente. Drain and rinse briefly under cool water to stop cooking. Let cool completely.
- Step 2: Prepare the Dressing In a small bowl, whisk together olive oil, honey, lemon juice, Dijon mustard, salt, and black pepper until well combined.
- Step 3: Assemble the Salad In a large bowl, combine cooled orzo, baby spinach, dried cranberries, toasted walnuts, and red onion. Pour the lemon honey dressing over the salad. Toss gently until evenly coated. Sprinkle with crumbled feta cheese if using.
- Step 4: Chill and Serve Refrigerate for at least 20–30 minutes to allow flavors to meld. Toss again before serving and adjust seasoning if needed. Serve chilled or at room temperature as a light lunch or a refreshing Mediterranean-inspired side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 10 g
