Description
A fresh and flavorful orzo salad with spinach, cranberries, walnuts, and a tangy lemon honey dressing, perfect as a light meal or side dish.
Ingredients
- 1 cup dry orzo pasta
- 3 cups fresh baby spinach
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts (toasted)
- 1/4 cup red onion, thinly sliced
- 1/3 cup feta cheese (optional)
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook orzo in salted boiling water for 8–10 minutes until al dente, then drain and cool.
- In a small bowl, whisk olive oil, honey, lemon juice, Dijon mustard, salt, and pepper.
- In a large bowl, combine cooled orzo, spinach, cranberries, walnuts, and red onion.
- Pour dressing over salad and toss gently to coat.
- Add feta cheese if using and mix lightly.
- Refrigerate for 20–30 minutes before serving.
- Toss again and adjust seasoning if needed.
Notes
- Toast walnuts for better flavor.
- Serve chilled or at room temperature.
- Skip feta for a dairy-free version.
- Add protein like chicken or chickpeas if desired.
- Refresh with extra lemon juice before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg
