Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette is a delightful dish that brings a burst of flavors together. The combination of creamy goat cheese and sweet dried cranberries makes this salad a tasty option for lunch or dinner. The refreshing lemon vinaigrette adds a zesty touch that ties everything together beautifully.
Why Make This Recipe
Making this salad is a fantastic choice because it’s easy, healthy, and packed with nutrients. The orzo pasta cooks quickly, and the other ingredients come together with minimal effort. Plus, the salad is a great way to impress guests or enjoy a satisfying meal at home. It’s perfect for potlucks, picnics, or even as a side dish for your favorite main course.
How to Make Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
Ingredients:
- 1 cup dry orzo pasta
- 1/4 cup dried cranberries
- 2 oz goat cheese, crumbled
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped toasted walnuts or pecans (optional)
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Directions:
- Cook the orzo according to the package instructions. Once done, drain it and rinse under cool water to stop the cooking process.
- In a small bowl, whisk together all the ingredients for the lemon vinaigrette: olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), salt, and black pepper.
- In a large bowl, combine the cooked orzo, dried cranberries, crumbled goat cheese, chopped parsley, and toasted nuts if you are using them.
- Pour the vinaigrette over the salad and toss everything to combine well.
- Adjust the seasoning to taste. Chill the salad for about 15–20 minutes before serving for the best flavor.
How to Serve Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
Serve this salad chilled or at room temperature. It makes a great main dish for lunch or a side dish for dinner. You can also serve it alongside grilled chicken or fish for a more substantial meal. Garnish with extra goat cheese or fresh parsley for a nice touch.
How to Store Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
To store leftovers, keep the salad in an airtight container in the refrigerator. It will stay fresh for up to three days. However, it’s best to store the salad without the vinaigrette if you plan to keep it longer, and add the dressing just before serving.
Tips to Make Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
- Make sure to rinse the orzo with cool water after cooking to keep it from getting sticky.
- Feel free to mix in other ingredients like spinach or arugula for added greens.
- Use fresh herbs like basil or mint for a different flavor profile.
Variation
You can switch out the goat cheese for feta or even skip the cheese entirely for a vegan option. You could also add some grilled chicken or chickpeas for extra protein.
FAQs
1. Can I use another type of pasta instead of orzo?
Yes, you can substitute orzo with other small pasta shapes like couscous or mini shells.
2. How long does this salad last in the fridge?
The salad stays fresh for about 3 days when stored in an airtight container.
3. Can I prepare this salad ahead of time?
Absolutely! You can make it a day in advance. Just keep it in the fridge and dress it right before serving for the best taste.
