Description
Cranberry and goat cheese orzo salad brings Mediterranean flavors dancing across your plate with tangy cheese and sweet-tart berries. Light pasta combines zesty ingredients, creating a refreshing dish perfect for summer gatherings or quick weeknight meals you’ll crave.
Ingredients
Scale
Main Ingredients:
- 1 cup (237 ml) orzo pasta
- 3 ounces (85 grams) goat cheese, crumbled
- 1/2 cup (75 grams) dried cranberries
- 2 cups (60 grams) baby spinach, chopped
- 1/4 cup (30 grams) slivered almonds, toasted
Herbs and Seasonings:
- 2 tablespoons (8 grams) fresh parsley, chopped
- Salt to taste
- Pepper to taste
Dressing Ingredients:
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) balsamic vinegar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) honey
Instructions
- Prepare a pot of generously salted water and cook orzo until it reaches an al dente texture, stirring occasionally to prevent clumping. Drain in a colander and immediately rinse with cool water to halt the cooking process and prevent sticking.
- Create a vibrant vinaigrette by vigorously whisking olive oil, balsamic vinegar, freshly squeezed lemon juice, golden honey, and a pinch of salt and pepper until the mixture becomes smooth and well-integrated.
- In a spacious mixing vessel, combine the cooled orzo with plump dried cranberries, verdant chopped spinach leaves, crumbled tangy goat cheese, and crunchy golden-toasted almonds.
- Drizzle the prepared dressing over the salad components, using a gentle folding motion to ensure each ingredient is delicately coated without breaking the orzo or crushing the delicate spinach.
- As a final flourish, scatter freshly chopped parsley across the surface. Serve the salad either thoroughly chilled or at a comfortable room temperature, allowing the flavors to meld and intensify.
Notes
- Cook orzo perfectly by keeping a close eye on the cooking time to avoid mushy texture, checking package instructions and testing doneness by tasting.
- Rinse orzo with cold water immediately after cooking to stop the cooking process and prevent clumping, ensuring a light and separate pasta texture.
- Toast almonds quickly in a dry skillet to enhance their nutty flavor and add a delightful crunch, watching carefully to prevent burning.
- Make this salad gluten-free by substituting orzo with quinoa or rice, maintaining the same delicious flavor profile and nutritional balance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 315
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg