Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette is a delightful dish that combines fresh ingredients with a tangy dressing. This salad is perfect for lunch, dinner, or even as a side at picnics and potlucks. The blend of creamy goat cheese, sweet cranberries, and zesty lemon makes for a refreshing meal that everyone will love.
Why Make This Recipe
This orzo salad is quick and easy to prepare, making it an excellent choice for busy weeknights. It’s not only flavorful but also packed with nutrients from the vegetables and herbs. Plus, the bright colors from the ingredients make it a beautiful dish to serve. Whether you’re feeding a family or hosting friends, this salad will surely impress!
How to Make Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
Ingredients:
- 1 cup dry orzo pasta
- 1/3 cup crumbled goat cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped cucumber
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh parsley or mint
- Salt and pepper, to taste
- 3 tablespoons olive oil
- Juice and zest of 1 lemon
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
Directions:
- Cook orzo according to package instructions. Drain and rinse with cool water, then allow it to cool completely.
- In a small bowl, whisk together the olive oil, lemon juice and zest, honey, Dijon mustard, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooked orzo, cranberries, cucumber, red onion, parsley or mint, and goat cheese.
- Pour the lemon vinaigrette over the salad and toss gently to coat.
- Chill for 10-15 minutes before serving or enjoy at room temperature.
How to Serve Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
This salad can be served on its own as a light meal or as a side dish alongside grilled chicken or fish. For extra presentation, you can serve it in a large bowl or on individual plates, garnished with a sprinkle of fresh herbs.
How to Store Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
If you have leftovers, store the salad in an airtight container in the fridge. It is best eaten within a few days but can last up to 3-4 days. Note that the orzo may absorb some of the dressing, so feel free to add a splash of olive oil or lemon juice before serving it again.
Tips to Make Goat Cheese & Cranberry Orzo Salad with Lemon Vinaigrette
- Make sure to rinse the orzo after cooking to stop the cooking process and keep it from becoming mushy.
- You can substitute feta cheese if you prefer a different flavor.
- For added crunch, consider adding nuts like walnuts or pecans.
Variation
For a heartier salad, try adding grilled chicken or chickpeas. You can also experiment with different ingredients like bell peppers, spinach, or other types of cheese.
FAQs
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are much tartier than dried cranberries. You can use them, but consider adding a bit more sweetener to the vinaigrette.
Q: Is this salad gluten-free?
A: No, the orzo pasta is made from wheat. However, you can use gluten-free orzo or another gluten-free pasta for a gluten-free version.
Q: How can I make this salad vegan?
A: To make this salad vegan, use a vegan cheese substitute and replace honey with maple syrup or agave nectar.
