Description
This Spinach and Orzo Salad with Pomegranate and Almonds is a refreshing and flavorful Mediterranean-style salad that combines orzo pasta with fresh baby spinach, crunchy almonds, sweet pomegranate seeds, and tangy feta cheese, all tossed in a zesty lemon honey dressing. Perfect for a light lunch or as a side dish for dinner.
Ingredients
Units
Scale
For the Salad
- 1 cup dry orzo pasta
- 4 cups fresh baby spinach, chopped
- 1/2 cup pomegranate seeds
- 1/3 cup sliced almonds, lightly toasted
- 1/4 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 1/2 cup cucumber, diced
For the Lemon Honey Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Add orzo and cook according to package instructions (about 7–9 minutes) until tender. Drain and rinse under cold water to stop cooking. Set aside to cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until smooth.
- Assemble the Salad: In a large mixing bowl, combine cooked orzo, chopped spinach, pomegranate seeds, toasted almonds, crumbled feta, red onion, and cucumber.
- Toss the Salad: Pour the lemon honey dressing over the salad and toss gently until everything is evenly coated.
- Serve: Serve immediately or chill for 20–30 minutes for a refreshing, Mediterranean-style salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 5 mg