Description
For the Salad:
1 cup orzo pasta
3 cups fresh arugula
1/2 cup dried cranberries
1/3 cup crumbled goat cheese
1/4 cup chopped walnuts (optional)
1/4 cup red onion, thinly sliced
For the Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
1/2 tsp Dijon mustard
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine orzo, arugula, cranberries, goat cheese, walnuts, and red onion.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Drizzle dressing over the salad and toss gently to coat.
Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook according to the package directions (typically 8-10 minutes) until al dente. Drain in a colander and rinse immediately under cold running water to stop the cooking and cool the pasta completely. Let it drain thoroughly.
2. Prepare the Ingredients: While the orzo cooks, thinly slice the red onion. Roughly chop the walnuts if using. Crumble the goat cheese. Measure out the arugula and dried cranberries.
3. Make the Dressing: In a small bowl or jar, combine the olive oil, apple cider vinegar, honey, Dijon mustard, a pinch of salt, and a few cracks of black pepper. Whisk or shake vigorously until the mixture is fully emulsified and smooth.
4. Assemble the Salad: In a large serving bowl, combine the cooled orzo, fresh arugula, dried cranberries, crumbled goat cheese, walnuts, and sliced red onion.
5. Dress and Toss: Drizzle the prepared dressing over the salad. Using salad servers or two large spoons, gently toss everything together until all components are evenly coated with the dressing.
Serving Suggestions
This versatile salad shines as a light main course for lunch or a substantial side dish. For a complete meal, pair it with grilled chicken, salmon, or lemon-herb shrimp. It’s perfect for picnics and potlucks as it travels well. For an elegant presentation, serve it on a large platter lined with extra arugula leaves and garnish with a sprinkle of extra goat cheese and walnuts.
How-to Summary
Cook and cool orzo pasta. Whisk together a simple honey-Dijon vinaigrette. In a large bowl, combine the orzo with arugula, cranberries, goat cheese, walnuts, and red onion. Drizzle with dressing, toss gently, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, store the dressing separately and combine with the salad just before serving to prevent the arugula from wilting.
What can I use instead of goat cheese? Feta cheese is an excellent substitute, offering a similar tangy and crumbly texture.
Is there a substitute for apple cider vinegar? White wine vinegar or fresh lemon juice will work well, providing a different but equally bright acidity.
How can I make this recipe nut-free? Simply omit the walnuts. For added crunch, consider using toasted sunflower or pumpkin seeds.
Can I use a different pasta? Absolutely. Small pastas like ditalini, small shells, or couscous are great alternatives to orzo.
Common Mistakes to Avoid
Avoid adding warm orzo to the salad, as it will wilt the arugula and melt the goat cheese. Ensure the pasta is completely cool. Do not skip rinsing the cooked orzo, as this step is crucial to cooling it and removing excess starch that can cause clumping. Finally, season your dressing adequately; undersalting is a common pitfall that leaves the whole salad tasting flat.
Conclusion
This Orzo Arugula Salad with goat cheese and cranberries is a celebration of textures and flavors, effortlessly combining peppery greens, sweet fruit, tangy cheese, and a vibrant dressing. It’s a quick, reliable recipe that is as suitable for a busy weeknight as it is for entertaining guests. By following the step-by-step guide and tips provided, you can easily master this delightful dish and make it your own.