Spinach and Orzo Salad with Cranberries and Sunflower Seeds
Introduction
Spinach and Orzo Salad with Cranberries and Sunflower Seeds is a fresh and tasty dish that combines the nutrients of spinach with the satisfying texture of orzo pasta. It’s colorful, sweet, and crunchy, making it a perfect side dish or a light meal. This salad is easy to prepare and can be enjoyed any time of the year.
Why Make This Recipe
This recipe is great because it is healthy and delicious. Spinach is packed with vitamins and minerals, while orzo pasta adds a filling element to the dish. Dried cranberries bring a hint of sweetness, and sunflower seeds provide a satisfying crunch. Whether you’re having a picnic, hosting a gathering, or just need a quick meal, this salad fits any occasion.
How to Make Spinach and Orzo Salad with Cranberries and Sunflower Seeds
Making this salad is simple and takes just a few steps.
Ingredients:
- 1 cup orzo pasta
- 3 cups baby spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/4 cup roasted sunflower seeds
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Directions:
- Cook orzo according to package directions until it is al dente. Drain and rinse under cold water.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine cooked orzo, chopped spinach, cranberries, sunflower seeds, red onion, and feta (if using).
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately, or chill for 15–30 minutes to let the flavors develop.
How to Serve Spinach and Orzo Salad with Cranberries and Sunflower Seeds
This salad can be served as a side dish or a main course. Pair it with grilled chicken or fish for a complete meal. It’s also great at gatherings, barbecues, or picnics. Just pack it in a container, and it’s ready to go!
How to Store Spinach and Orzo Salad with Cranberries and Sunflower Seeds
If you have leftovers, store them in an airtight container in the fridge. The salad will last for 3 days. If possible, store the dressing separately and add it just before serving for the best flavor.
Tips to Make Spinach and Orzo Salad with Cranberries and Sunflower Seeds
- Cook the orzo right before you mix the salad for the best texture.
- Feel free to add other vegetables, like bell peppers or cucumbers, for extra crunch.
- You can replace feta cheese with goat cheese or leave it out entirely for a vegan option.
Variation
You can customize this salad by adding grilled chicken for a protein boost or swapping dried cranberries with other dried fruits like raisins or apricots for a different flavor.
FAQs
1. Can I make this salad in advance?
Yes, you can prepare the salad a day ahead. Just keep the dressing separate and mix it in right before serving for freshness.
2. Is there a gluten-free version of this salad?
Yes! You can substitute orzo pasta with gluten-free pasta or quinoa for a gluten-free option.
3. How can I make this recipe vegan?
To make the salad vegan, simply leave out the feta cheese and ensure the sweetener used is vegan, like maple syrup.
