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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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★★★★★

4.8 from 26 reviews

A vibrant and refreshing Spinach and Orzo Salad featuring tender orzo pasta, fresh baby spinach, sweet dried cranberries, crunchy pistachios, and tangy feta cheese, all tossed in a zesty lemon and honey dressing. Perfect as a light lunch or a colorful side dish.

Ingredients

Scale

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 the water or vegetable broth and salt to a boil in a pot. Add the orzo pasta 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 it 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 cooled orzo, roughly chopped baby spinach, dried cranberries, 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. Gently toss everything together until all components are evenly coated with the dressing.
  5. Chill and Serve: Refrigerate the salad for 20 to 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature for the best taste experience.

Notes

  • Using vegetable broth instead of water to cook orzo adds extra flavor to the salad.
  • Feel free to substitute pistachios with walnuts or almonds if preferred.
  • For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
  • Make sure to rinse the orzo well after cooking to prevent it from becoming mushy.
  • This salad can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: spinach salad, orzo salad, Mediterranean salad, cranberry pistachio salad, feta salad, healthy lunch, vegetarian salad

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