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Spinach and Orzo Salad with Cranberries and Pistachios Recipe

Spinach and Orzo Salad with Cranberries and Pistachios Recipe
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★★★★★

4.9 from 23 reviews

This vibrant Spinach and Orzo Salad with Cranberries and Pistachios is a delightful combination of tender pasta, fresh greens, tangy cranberries, and crunchy nuts, all tossed in a zesty lemon-honey dressing. Perfect as a light lunch or a flavorful side dish, this salad is nutritious, colorful, and easy to prepare.

Ingredients

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For the Orzo

  • 1 cup dry orzo pasta
  • 2 cups water or vegetable broth
  • 1/2 teaspoon salt

For the Salad

  • 4 cups fresh baby spinach, roughly chopped
  • 1/2 cup dried cranberries
  • 1/3 cup shelled pistachios, roughly chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh parsley

For the Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Cook the Orzo: Bring water or vegetable broth and salt to a boil. Add orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the orzo and rinse under cold water to stop the cooking and cool the pasta down.
  2. Prepare the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
  3. Assemble the Salad: In a large mixing bowl, combine the cooked and cooled orzo with chopped baby spinach, dried cranberries, roughly chopped pistachios, thinly sliced red onion, chopped fresh parsley, and crumbled feta cheese.
  4. Toss with Dressing: Pour the prepared dressing over the salad ingredients and toss gently but thoroughly to evenly coat all components, allowing flavors to meld together.
  5. Chill and Serve: Refrigerate the salad for 20 to 30 minutes before serving to enhance the flavors. Serve chilled or at room temperature as a refreshing side or light main dish.

Notes

  • For a nuttier flavor, toast the pistachios lightly before chopping and adding.
  • You can substitute fresh lemon juice with lime juice for a different citrus note.
  • To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Adjust salt and pepper in the dressing according to your taste preferences.

Nutrition

Keywords: spinach salad, orzo pasta salad, cranberry salad, pistachio salad, feta cheese salad, healthy salad, Mediterranean salad, lemon dressing salad

Find it online: https://maicook.com/spinach-and-orzo-salad-with-cranberries-and-pistachios-recipe-2/