Description
1 cup orzo pasta
2 cups baby kale, chopped
⅓ cup dried cranberries
¼ cup crumbled goat cheese
¼ cup toasted almonds, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp honey
Salt and black pepper to taste
Directions:
Cook orzo pasta according to package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.
In a large mixing bowl, combine cooked orzo, baby kale, dried cranberries, and toasted almonds.
Drizzle the dressing over the salad and toss until evenly coated.
Gently fold in crumbled goat cheese.
Serve immediately or refrigerate for 15 minutes to let the flavors meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 290 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a boil. Add the orzo and cook for 7-9 minutes, or until al dente, as per your package’s directions. Once cooked, drain it in a colander and immediately rinse it under cold running water to stop the cooking process and cool it down completely. This prevents the pasta from becoming gummy. While the orzo cooks, prepare the dressing. In a small bowl, vigorously whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until the mixture is fully emulsified. Season with salt and black pepper to taste. In a large serving bowl, combine the cooled orzo, chopped baby kale, dried cranberries, and most of the toasted almonds, reserving a few for garnish. Pour the dressing over the salad and toss thoroughly to ensure every ingredient is lightly coated. Finally, gently fold in the crumbled goat cheese to avoid breaking it up too much.
Serving Suggestions
This versatile orzo salad is excellent as a standalone vegetarian lunch or a vibrant side dish. For a light summer meal, serve it on a bed of extra fresh greens. It pairs beautifully with grilled chicken, salmon, or lemon-herb shrimp for added protein. To make it a complete picnic or potluck offering, pack it in a sealed container and keep it cool until serving. Garnish with the reserved toasted almonds and an extra sprinkle of goat cheese just before presenting.
How-to Summary
To summarize: cook and cool the orzo, whisk the dressing, combine all main ingredients in a large bowl, toss with the dressing, and finish by gently folding in the goat cheese. Chill briefly before serving for best flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator, but wait to add the almonds and goat cheese until just before serving to maintain their texture.
What can I use instead of goat cheese?
Feta cheese makes an excellent, tangy substitute. For a dairy-free version, use a vegan feta or omit the cheese entirely.
Is there a substitute for baby kale?
Absolutely. Baby spinach, arugula, or massaged lacinato kale are all great alternatives that hold up well.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The orzo may absorb some dressing, so you might want to refresh it with a small drizzle of oil and vinegar before serving again.
Can I use a different type of pasta?
Small pastas like ditalini, small shells, or couscous work well. Just be sure to adjust the cooking time accordingly and cool the pasta properly.
Common Mistakes to Avoid
Avoid these pitfalls for the best salad: Do not skip rinsing the cooked orzo under cold water, as warm pasta will wilt the kale and melt the cheese. Do not over-mix the salad after adding the goat cheese, or it will break down and muddy the appearance. Ensure your almonds are properly toasted and cooled before adding them to prevent them from becoming soggy. Finally, taste and adjust the dressing seasoning before adding it to the salad; the flavors should be balanced between tangy, sweet, and sharp.
Conclusion
This Orzo Salad with Kale, Cranberries, and Goat Cheese is a celebration of textures and flavors—creamy, crunchy, tangy, and sweet. It’s remarkably simple to prepare yet feels elegant and satisfying. Perfect for busy weeknights, meal prep, or entertaining, this recipe is a guaranteed crowd-pleaser that proves healthy eating can be delicious and effortless. Give it a try and enjoy the vibrant combination of ingredients in every bite.
