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Orzo Kale Salad with Lemon Vinaigrette

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This bright and refreshing Orzo Kale Salad features hearty greens, savory parmesan, and crunchy pumpkin seeds, all tossed in a zesty lemon vinaigrette. Perfect as a side dish or light main, this salad can be served warm, cold, or at room temperature.

Ingredients

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  • For the Salad:
    • 1 cup dry orzo
    • 2 packed cups spinach, chopped
    • 2 packed cups kale, chopped
    • 1/2 cup shaved parmesan
    • 1/3 cup pumpkin seeds
    • 1/3 cup marinated olives, sliced
  • For the Lemon Vinaigrette:
    • 1/4 cup olive oil
    • Juice from 1 lemon (about 3 tbsp)
    • 1 tsp lemon zest
    • 1 garlic clove, crushed
    • 1 tsp honey
    • 1 tsp Dijon mustard
    • Salt and pepper, to taste

Instructions

  • Cook the Orzo: Bring 2 cups of salted water to a boil in a medium saucepan. Add the orzo and cook for 8–12 minutes, or until tender. Drain the water and let the orzo cool for about 10 minutes.
  • Assemble the Salad: In a large salad bowl, combine the chopped spinach, kale, cooked orzo, pumpkin seeds, sliced olives, and shaved parmesan.
  • Make the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, lemon zest, crushed garlic, honey, Dijon mustard, and a pinch of salt and pepper. Adjust seasoning to taste.
  • Toss and Serve: Pour the lemon vinaigrette over the salad and toss everything well to coat evenly. Adjust salt and pepper if needed. Garnish with extra pumpkin seeds and shaved parmesan before serving.

Notes

  • This salad can be served warm, cold, or at room temperature.
  • If you want to add more protein, consider adding grilled chicken, chickpeas, or tofu.

Nutrition

Find it online: https://easyfoodflash.com/orzo-kale-salad-with-lemon-vinaigrette/