Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
Introduction
Get ready for a refreshing and delicious dish that combines the nutty flavor of orzo pasta with sweet cranberries and creamy goat cheese. The Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette is perfect as a side dish or a light main meal. With a wonderful mix of textures and flavors, this salad is a hit for gatherings, picnics, or a simple weeknight dinner.
Why Make This Recipe
This orzo salad is not only tasty but also very easy to make. It offers a wonderful balance of sweet and savory flavors, while the lemon vinaigrette adds a zesty touch. You can prepare it in advance, which is great for busy weeks. Plus, it’s healthy and packed with nutrients from the fruits, nuts, and fresh herbs.
How to Make Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
To prepare this delightful salad, follow these simple steps.
Ingredients:
- 1 cup orzo pasta
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped toasted walnuts (optional)
- 1/4 cup finely chopped red onion
- Salt and pepper, to taste
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 garlic clove, minced
Directions:
- Cook the orzo according to package instructions.
- Drain and rinse the orzo under cold water, then transfer it to a large bowl.
- Add the dried cranberries, goat cheese, parsley, walnuts (if using), and red onion to the orzo.
- Toss gently to combine all the ingredients.
- In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until well combined.
- Pour the vinaigrette over the salad and toss to coat evenly.
- Chill for at least 15 minutes before serving, allowing the flavors to meld together.
- Serve the salad cold or at room temperature.
How to Serve Goat Cheese & Cranberry Orzo Salad
This salad is versatile! You can serve it as a standalone dish, warm or cold. It goes well with grilled chicken or fish, making it a great side for dinner parties or BBQs.
How to Store Goat Cheese & Cranberry Orzo Salad
To store any leftovers, place the salad in an airtight container and keep it in the refrigerator. It can last up to 3 days. The salad may get a bit soggy over time, so it’s best to enjoy it fresh.
Tips to Make Goat Cheese & Cranberry Orzo Salad
- Cook the orzo al dente: This keeps the pasta firm and prevents it from becoming mushy.
- Use fresh herbs: Adding fresh parsley enhances the flavor and adds a pop of color.
- Adjust the sweetness: If you like a sweeter salad, add more honey or maple syrup to the vinaigrette.
Variation
You can easily modify this salad by adding other ingredients. Some popular options include roasted vegetables, diced apples for extra crunch, or swapping in feta cheese for a different flavor.
FAQs
1. Can I make this salad a day in advance?
Yes, you can prepare this salad the day before. Just keep it chilled in the refrigerator until you’re ready to serve.
2. Can I use a different type of cheese?
Absolutely! If you’re not a fan of goat cheese, feta or mozzarella would work well too.
3. Is this salad gluten-free?
This recipe is not gluten-free since it uses orzo pasta made from wheat. You can choose a gluten-free pasta alternative if needed.
4. What can I substitute for Dijon mustard?
If you don’t have Dijon mustard, you can use yellow mustard or omit it altogether.
Enjoy making this delicious and vibrant Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette!
