Spinach Orzo Salad with Cranberries and Goat Cheese

Spinach Orzo Salad with Cranberries and Goat Cheese

Recipes  Healthy Cooking  Main Dish  Quick and Easy  Salad  Vegetarian 

Description

You'll love how easy and quickly this salad can be prepared. You'll especially love how delicious the pasta salad is with spinach, cranberries, got cheese, and almonds tossed with a sweet, tangy dressing.

Ingredients

1/2 T. light olive oil
8 oz. orzo pasta
4 c. water
4 c. fresh baby spinach, roughly chopped
1/2 c. sliced almonds
1/2 c. Craisins or dried cranberries
2-4 oz. goat cheese or specialty honey goat cheese, crumbled (or feta)
optional: 2 c. cooked chicken, chopped

Dressing:
1/4 c. olive oil, divided
3 T. white balsamic or champagne vinegar
1 T. honey
1/2 t. kosher salt
1/4 t. freshly ground black pepper

Directions



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Salad:
Toast the orzo in the olive oil over medium heat, about 5 minutes, until golden brown. Add the water; bring to a boil; reduce to a simmer; cover for 7-8 minutes. Drain excess liquid; fluff with a fork.

Place the spinach in a large bowl; add the cooked orzo, cranberries, and almonds. Add cooked chicken, if desired.

Dressing:
In a small bowl, combine the olive oil, vinegar, honey, salt, and pepper; whisk to combine.

Pour the dressing over the salad; toss to coat.

Serve immediately, topped with goat cheese; toss.

6 servings.

Store in the refrigerator for up to 2 days.

Prep Time

Cook Time