Kale and Orzo Salad with Cranberries and Almonds
Kale and Orzo Salad with Cranberries and Almonds is a fresh, vibrant dish that brings healthy eating to your table. This salad combines the chewy texture of orzo pasta with the nutritious crunch of kale. The sweetness from the cranberries and the nuttiness from the almonds create a delightful balance of flavors. Whether as a side dish or a light meal, this salad is sure to please everyone!
Why Make This Recipe
This recipe is not just tasty; it’s packed with nutrients. Kale is a superfood full of vitamins and minerals, while orzo adds heartiness to the dish. The cranberries provide a sweet contrast, and the almonds give it a satisfying crunch. Plus, it’s quick to prepare, making it a perfect choice for busy weeknights or meal prep for the week ahead.
How to Make Kale and Orzo Salad with Cranberries and Almonds
Ingredients:
- 1 cup orzo pasta
- 3 cups finely chopped kale (stems removed)
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Directions:
- Cook the orzo according to package instructions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, massage the kale with a pinch of salt for 1–2 minutes until slightly softened.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
- Add the cooked orzo, cranberries, toasted almonds, and feta (if using) to the kale.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill for 30 minutes to let the flavors meld.
How to Serve Kale and Orzo Salad with Cranberries and Almonds
You can serve this salad as a standalone dish, especially during warmer months. It also works well as a side dish for grilled chicken or fish. For a heartier meal, consider adding some protein, like chickpeas or roasted chicken.
How to Store Kale and Orzo Salad with Cranberries and Almonds
Store any leftovers in an airtight container in the refrigerator. The salad can last for up to 3 days. Keep in mind that the kale may lose some crunch over time, but the flavors will still remain delicious.
Tips to Make Kale and Orzo Salad with Cranberries and Almonds
- Toast the almonds for extra flavor and crunch.
- Try adding a splash of apple cider vinegar for an extra tangy taste.
- If you want more veggies, chopped cucumbers or bell peppers can be great additions.
Variation
You can easily change this recipe to suit your tastes. For instance, swap out the cranberries for dried cherries or raisins. You can also substitute the feta cheese with goat cheese for a creamier texture.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad several hours in advance. Just toss everything together right before serving for the freshest flavor.
Can I use different types of greens?
Absolutely! While kale is nutritious, you can use spinach or arugula instead, depending on your preference.
Is this recipe vegan?
Yes, if you skip the feta cheese and the honey or use maple syrup instead, this dish can easily be vegan.
Enjoy making and sharing this delicious Kale and Orzo Salad with Cranberries and Almonds!
