Description
This Orzo Kale Salad with Lemon Vinaigrette is a light and refreshing dish packed with fresh greens, hearty orzo pasta, and a tangy lemon vinaigrette. Perfect for a nutritious lunch, side dish, or even meal prep, this salad is full of textures and flavors that will brighten up any meal. The creamy feta, crunchy almonds, and citrusy dressing make this salad absolutely irresistible!
Ingredients
Scale
For the Salad:
- 1 cup orzo pasta
- 4 cups fresh kale, stemmed and chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced almonds, toasted
- 1/4 cup feta cheese, crumbled (optional)
- Salt and pepper, to taste
For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional for sweetness)
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Orzo:
Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, about 8-10 minutes, until al dente. Drain and set aside to cool. - Prepare the Kale:
While the orzo cooks, prepare the kale. Use your hands to massage the kale for about 1-2 minutes to soften it and reduce bitterness. You can drizzle a little olive oil over the kale for easier massaging if desired. - Toast the Almonds:
In a small skillet over medium heat, toast the sliced almonds for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside. - Make the Lemon Vinaigrette:
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper until fully combined. - Assemble the Salad:
In a large mixing bowl, combine the cooked and cooled orzo, massaged kale, cherry tomatoes, red onion, and feta cheese (if using). Pour the lemon vinaigrette over the salad and toss gently to combine all the ingredients. - Add the Toasted Almonds:
Sprinkle the toasted almonds over the salad for a nice crunch and extra flavor. - Serve:
Serve immediately or refrigerate for up to 2 days. The salad can be served cold or at room temperature.
Notes
- For a vegan version, simply omit the feta cheese or use a dairy-free alternative.
- You can add extra protein by tossing in grilled chicken, chickpeas, or tofu.
- This salad can be made ahead of time; just keep the dressing separate until you’re ready to serve to keep the kale fresh.
- If you prefer a more savory dressing, you can add a small amount of grated Parmesan cheese or nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Dessert, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 300
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg