Description
1 cup orzo pasta
½ cup dried cranberries
⅓ cup crumbled goat cheese
¼ cup chopped walnuts or pecans (optional)
¼ cup red onion, finely diced
2 cups baby spinach, chopped
2 tbsp fresh parsley, chopped
For the Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
½ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the orzo according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked orzo, dried cranberries, crumbled goat cheese, nuts (if using), red onion, baby spinach, and parsley.
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Let sit for 10-15 minutes to allow flavors to meld. Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time. First, bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes, or as directed on the package, until it is al dente. Drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and cools the orzo quickly, preventing it from becoming gummy. Shake the colander well to remove excess water.
While the orzo cooks, prepare your ingredients. Finely dice the red onion and chop the fresh parsley and baby spinach. Crumble the goat cheese and measure out the dried cranberries and nuts. Add all these ingredients to a large mixing bowl. Once the orzo is cooled and well-drained, add it to the bowl with the other ingredients.
For the dressing, combine the olive oil, balsamic vinegar, honey, Dijon mustard, and garlic powder in a small jar with a tight-fitting lid. Season generously with salt and black pepper. Seal the jar and shake vigorously for 30 seconds until the dressing is fully emulsified. Pour the dressing over the salad and toss gently but thoroughly to ensure every component is coated.
Serving Suggestions
This versatile orzo salad is excellent as a standalone light lunch or a vibrant side dish. For a complete meal, serve it alongside grilled chicken, salmon, or lemon-herb shrimp. It’s perfect for picnics and potlucks as it travels well and tastes better as it sits. For a beautiful presentation, serve it on a bed of extra baby spinach or arugula and garnish with a sprinkle of extra goat cheese and nuts just before serving.
How-to Summary
Cook and cool orzo. Combine all salad ingredients in a large bowl. Whisk dressing ingredients in a jar. Pour dressing over salad and toss. Let rest for 10-15 minutes before serving to allow the flavors to meld.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance, store it covered in the refrigerator, and add a small drizzle of olive oil before serving to refresh it.
What can I use instead of goat cheese? Feta cheese is a great substitute for a tangier, saltier flavor. For a dairy-free version, use a vegan feta or simply omit the cheese.
How do I prevent the orzo from clumping together? Rinsing it thoroughly with cold water after draining is key. You can also toss the cooled orzo with a teaspoon of olive oil before adding other ingredients.
Can I use a different type of pasta? Absolutely. Small pastas like ditalini, small shells, or even couscous or quinoa work well with this flavor combination.
Is there a substitute for balsamic vinegar? Red wine vinegar or a combination of lemon juice and a touch of honey makes a suitable, slightly brighter alternative.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy in the salad. Always aim for al dente. Do not skip rinsing the cooked pasta with cold water. Adding the dressing while the orzo is still warm can cause it to absorb too much dressing and become soggy. Finally, do not forget to season the dressing adequately; it needs enough salt to flavor the entire salad.
Conclusion
This Cranberry, Goat Cheese, and Orzo Salad is a celebration of textures and flavors—sweet, tangy, creamy, and crunchy. It comes together in just 20 minutes, making it an ideal choice for busy weeknights or effortless entertaining. By following the step-by-step guide and tips provided, you can master this simple yet impressive dish. Give it a try for your next meal and enjoy the delicious results.
