Orzo Kale Salad with Lemon Vinaigrette
A refreshing Orzo Kale Salad with Lemon Vinaigrette, packed with nutritious ingredients and great for any meal.
Equipment
- large salad bowl
Ingredients
Ingredients
- 1 cup dry orzo
- 2 cups spinach packed and chopped
- 2 cups kale packed and chopped
- ½ cup shaved parmesan
- ⅓ cup pumpkin seeds
- ⅓ cup marinated olives sliced
- ¼ cup olive oil for vinaigrette
- 3 tablespoon lemon juice about from 1 lemon
- 1 teaspoon lemon zest
- 1 clove garlic crushed
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- salt to taste
- pepper to taste
Instructions
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
Enjoy this salad as a healthy meal prep option or a delicious side dish.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 350mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2.5mg
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