Description
For the Salad:
1 cup orzo pasta
1/2 cup crumbled goat cheese
1/3 cup dried cranberries
1/4 cup red onion, finely diced
2 cups baby arugula or spinach
1/3 cup candied pecans, chopped
For the Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook orzo according to package instructions until al dente. Drain, rinse under cold water, and set aside.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
In a large mixing bowl, combine cooked orzo, crumbled goat cheese, dried cranberries, red onion, and baby arugula.
Pour the dressing over the salad and toss gently to coat all evenly.
Top with chopped candied pecans just before serving for an added crunch.
Serve chilled or at room temperature and enjoy this flavorful, sweet-savory orzo salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions (typically 8-10 minutes) until al dente. Drain in a colander and rinse immediately under cold running water to stop the cooking process. This ensures your salad isn’t gummy. Let it drain thoroughly.
- Make the Dressing: In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified and smooth.
- Combine Main Ingredients: In a large serving bowl, add the cooled orzo, crumbled goat cheese, dried cranberries, and finely diced red onion. Gently add the baby arugula on top.
- Dress and Toss: Pour the prepared dressing over the salad. Using two large spoons or salad tongs, toss the salad gently but thoroughly until every ingredient is lightly and evenly coated with the dressing.
- Final Touch: Just before serving, sprinkle the chopped candied pecans over the top. This preserves their delightful crunch.
Serving Suggestions
This versatile salad shines in various settings. Serve it as a vibrant, stand-alone vegetarian lunch. It pairs beautifully with grilled chicken, salmon, or shrimp for a more substantial dinner. For a summer gathering or potluck, double the recipe and present it on a large platter garnished with extra fresh herbs like mint or basil. It’s also perfect for meal prep—store the dressed salad and pecans separately, then combine when ready to eat.
How-to Summary
Cook and cool orzo. Whisk dressing ingredients. Combine orzo, cheese, cranberries, onion, and greens in a bowl. Toss with dressing. Top with pecans before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, prepare the components separately. Combine the orzo, cheese, cranberries, and onion with the dressing up to a day ahead. Store the arugula and pecans separately, and fold them in just before serving.
What can I substitute for goat cheese? Feta cheese is an excellent, more tangy substitute. For a creamier element, try fresh mozzarella pearls or even a mild blue cheese.
Is there a nut-free alternative to the candied pecans? Absolutely. For crunch without nuts, try roasted chickpeas, sunflower seeds, or crispy fried onions. You could also simply omit them.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the arugula will wilt and the pecans will soften, but the flavors will still be delicious.
Can I use a different pasta? Certainly. Small pastas like ditalini, small shells, or even couscous or quinoa work well as a base for this salad.
Common Mistakes to Avoid
- Overcooking the Orzo: Mushy pasta will ruin the salad’s texture. Always cook to al dente and rinse with cold water immediately.
- Adding Pecans Too Early: Tossing the candied pecans in with the dressing will cause them to become soggy. Always add them as a final garnish.
- Not Tossing Thoroughly: An unevenly dressed salad is disappointing. Take time to toss gently until every ingredient is coated.
- Using Warm Orzo: Adding warm pasta will melt the goat cheese and wilt the arugula. Ensure the orzo is completely cool.
Conclusion
This orzo salad with goat cheese and cranberries is a perfect harmony of flavors and textures—creamy, tangy, sweet, and crunchy. It’s incredibly simple to prepare yet impressive enough for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a crowd-pleasing dish that’s as nutritious as it is delicious. Give this recipe a try; it’s sure to become a regular in your culinary rotation.
