Let’s gather everything you will need to create this vibrant salad. All measurements are precise for four servings:
- 1 cup orzo pasta
- 2 cups baby spinach, chopped
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 2 tablespoons red onion, finely diced
- 2 tablespoons crumbled feta cheese (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Directions
Preparing this Spinach and Orzo Salad is a breeze, and you’ll have it ready in no time. Just follow these simple steps:
- Step 1: Cook the orzo according to package instructions in salted water until al dente. Drain and rinse under cold water to stop the cooking process, then set aside to cool.
- Step 2: In a small bowl, whisk together olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Step 3: In a large bowl, combine the cooled orzo, chopped spinach, dried cranberries, diced red onion, toasted almonds, and feta cheese if using.
- Step 4: Drizzle the prepared dressing over the salad, and toss gently to combine all the ingredients without mashing the orzo.
- Step 5: Serve the salad immediately or chill it for later. Either way, it’s sure to be a hit!
5 FAQ Pairs
1. Can I make the salad in advance?
Yes, this salad can be made a day ahead. Just store it in an airtight container in the fridge. If you want the best texture, add the dressing just before serving.
2. Is this salad gluten-free?
No, regular orzo is made from wheat. If you need a gluten-free option, look for gluten-free orzo made from rice or corn.
3. How can I customize the flavor?
You can add fresh herbs like basil or parsley for more flavor, or substitute cranberries with other dried fruits such as raisins or apricots.
4. What can I pair with this salad?
This salad pairs well with grilled chicken, salmon, or serves as a side with a hearty soup.
5. How should I store the leftovers?
Store any leftovers in the refrigerator in an airtight container. It should last for about 2-3 days.
Conclusion
The Spinach and Orzo Salad with Cranberries and Almonds is more than just a dish; it’s a nutritional powerhouse that packs flavor, texture, and variety into one delightful bowl. It’s the ideal option for those who want to enjoy a meal that is both light and satisfying. Don’t hesitate to make this salad your go-to recipe for gatherings, lunches, and weeknight dinners. Enjoy the seasonal freshness it brings to your table!
