Kale and Orzo Salad with Cranberries and Almonds
Kale and Orzo Salad with Cranberries and Almonds is a refreshing and nutritious dish. Packed with vitamins and flavor, this salad combines the hearty texture of kale with the tender orzo pasta, sweet cranberries, and crunchy almonds. It’s perfect for a light lunch, a side dish, or even a picnic.
Why Make This Recipe
This salad is easy to make and full of healthy ingredients. Kale is a superfood rich in vitamins, while orzo adds a filling element. The sweetness of cranberries pairs nicely with the crunch of almonds, creating a balanced flavor. Moreover, it’s great for meal prep, allowing you to enjoy a delicious homemade salad throughout the week.
How to Make Kale and Orzo Salad with Cranberries and Almonds
Ingredients:
- 1 cup orzo pasta
- 3 cups kale, stems removed and finely chopped
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Directions:
- Cook orzo in salted boiling water until al dente, about 8–10 minutes. Drain and rinse with cold water to cool.
- Place chopped kale in a large bowl and drizzle with olive oil. Massage the kale with your hands for 1–2 minutes to soften.
- Add cooked orzo, cranberries, almonds, and feta to the kale.
- In a small bowl, whisk together lemon juice, honey, salt, and pepper. Pour over the salad and toss to coat.
- Chill for 15 minutes before serving or enjoy at room temperature.
How to Serve Kale and Orzo Salad with Cranberries and Almonds
This salad can be served chilled or at room temperature. It makes a lovely side dish for grilled meats or can be enjoyed as a light main dish. You can also add extra toppings like grilled chicken or chickpeas for more protein.
How to Store Kale and Orzo Salad with Cranberries and Almonds
Store any leftovers in an airtight container in the fridge. The salad will stay fresh for about 3 days. If you notice the kale getting too soft, you can give it a quick toss before eating.
Tips to Make Kale and Orzo Salad with Cranberries and Almonds
- Make sure to rinse the orzo with cold water after cooking to stop the cooking process.
- Toast the almonds in a dry skillet for extra flavor before adding them to the salad.
- For added sweetness, you can increase the amount of honey or maple syrup in the dressing.
Variation
Feel free to change up the ingredients! You can substitute the almonds for walnuts or pecans, and try adding other fruits like apples or oranges for different flavors.
FAQs
1. Can I use other types of pasta instead of orzo?
Yes, you can use any small pasta shape like small shells or ditalini.
2. Is this salad vegan?
You can make it vegan by omitting the feta cheese or substituting with a vegan cheese option.
3. Can I make this salad ahead of time?
Absolutely! You can prepare it a day in advance and keep it in the refrigerator. It tastes even better after the flavors have melded together.
