Description
For the Salad:
1 cup orzo pasta
½ cup dried cranberries
½ cup crumbled feta cheese
2 cups baby spinach, chopped
¼ cup red onion, finely diced
⅓ cup toasted walnuts or pecans
1 tbsp fresh parsley, chopped (optional)
For the Honey Citrus Dressing:
¼ cup olive oil
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
Directions:
Cook the orzo according to package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.
In a large bowl, combine the cooked orzo, dried cranberries, feta cheese, chopped spinach, red onion, and toasted walnuts.
Pour the honey citrus dressing over the salad and toss gently to coat.
Garnish with fresh parsley if desired.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 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 until al dente. Immediately drain and rinse thoroughly under cold water to stop the cooking process and cool the pasta completely. While the orzo cooks, prepare your dressing. In a small bowl or jar, vigorously whisk or shake the olive oil, orange juice, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper until the mixture is fully emulsified. Next, toast your nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Allow them to cool. In your large serving bowl, combine the cooled orzo, dried cranberries, crumbled feta, chopped spinach, diced red onion, and cooled toasted nuts. Pour the dressing over the top and toss gently but thoroughly to ensure every ingredient is coated. Let the salad rest before serving for the best flavor.
Serving Suggestions
This versatile orzo salad shines in various settings. For a light lunch, serve it over a bed of extra fresh spinach or arugula. It makes an excellent side dish for grilled proteins like lemon-herb chicken, salmon, or shrimp. For a vegetarian main course, add a can of rinsed chickpeas or white beans for extra protein. To pack for a picnic or potluck, transport the dressing separately and toss just before serving to keep the spinach crisp and the orzo from absorbing all the dressing.
How-to Summary
Cook and cool orzo. Whisk dressing ingredients until smooth. Toast and cool nuts. Combine all salad ingredients in a large bowl. Toss with dressing. Let flavors meld for 30 minutes in the fridge before serving for optimal taste.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to a day in advance. For best results, add the spinach and nuts just before serving to maintain texture.
What can I substitute for feta cheese? Goat cheese crumbles or dairy-free alternatives like vegan feta work well. For a different twist, try cubed fresh mozzarella.
Is there a substitute for the nuts due to allergies? Absolutely. Toasted sunflower seeds or pumpkin seeds provide a similar crunchy texture without common allergens.
Can I use a different pasta? Yes. Small pastas like ditalini, small shells, or couscous are excellent substitutes for orzo.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the dressing, so you may wish to refresh it with a squeeze of fresh citrus juice before serving again.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy in the salad. Always rinse it with cold water to halt cooking. Do not skip toasting the nuts; this step is crucial for deepening their flavor and adding crunch. Ensure your dressing is well-emulsified before adding; a quick re-whisk is recommended. Finally, do not dress the salad hours in advance if you’ve included the spinach, as it will wilt. For make-ahead meals, keep the components separate.
Conclusion
This Cranberry Walnut Orzo Salad with Honey Citrus Dressing is a celebration of vibrant flavors and textures. It’s effortlessly elegant yet simple to prepare, making it a reliable recipe for both quick weeknight dinners and special occasions. The balance of sweet cranberries, tangy feta, crunchy nuts, and bright dressing guarantees a crowd-pleasing dish. We encourage you to make it your own with the suggested substitutions and enjoy this delicious, versatile salad.
