Description
A zesty Mediterranean salad combining tender orzo, nutrient-rich kale, savory olives, and a bright lemon vinaigrette. The nutty pumpkin seeds and sharp parmesan add robust flavor, while the dressing’s acidity balances the greens. Serve warm, cold, or at room temperature for a versatile side or light meal.
Ingredients
1 cup dry orzo pasta
2 packed cups chopped spinach
2 packed cups chopped kale
1/2 cup shaved parmesan
1/3 cup pumpkin seeds
1/3 cup marinated olives, sliced
1/4 cup olive oil
3 tbsp lemon juice
1 tsp lemon zest
1 garlic clove, crushed
1 tsp honey
1 tsp Dijon mustard
Salt & pepper to taste
Instructions
Bring 2 cups of salted water to a boil in a saucepan
Add dry orzo and cook 8-12 minutes until al dente
Drain and rinse under cold water, then let cool for 10 minutes
In a large bowl, combine spinach, kale (ribs removed), and cooled orzo
In a small bowl, whisk olive oil, lemon juice, zest, garlic, honey, Dijon mustard, salt, and pepper to make the dressing
Pour dressing over salad, toss to coat
Top with parmesan, pumpkin seeds, and marinated olives
Marry the vinaigrette into the greens for 15 minutes before serving
Notes
Use vegetarian parmesan if needed for dietary preferences
Toast pumpkin seeds in a skillet for 3-5 minutes before adding
Freshly squeezed lemons yield best flavor
Salad храниз baik for up to 3 days in the refrigerator
Can serve at any temperature
- Prep Time: 10
- Cook Time: 10
- Category: Side Dishes
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup salad serving
- Calories: 225
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg