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–+ servings

Orzo Kale Salad with Lemon Vinaigrette

5 from 1 vote
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup dry orzo
  • 2 packed cups of spinach, chopped
  • 2 packed cups of kale, chopped
  • 1/2 cup shaved parmesan
  • 1/3 cup pumpkin seeds
  • 1/3 cup marinated olives, sliced

Lemon Vinaigrette

  • 1/4 cup olive oil
  • Juice from 1 lemon, about 3 tbsp
  • 1 tsp lemon zest
  • 1 garlic clove, crushed
  • 1 tsp honey
  • 1 tsp dijon mustard
  • Salt u0026 pepper

Directions

  1. Bring 2 cups of salted water to a boil then add in the orzo. Cook for about 8-12 minutes, then drain the water and set aside to cool for 10 minutes.
  2. To a large salad bowl add in the chopped greens, orzo, pumpkin seeds, olives and parmesan.
  3. Combine the dressing ingredients together in a bowl and whisk together. Pour over the salad and mix everything well. Adjust the salt u0026 pepper if needed
  4. Top with extra pumpkin seeds and shaved parmesan when serving.
  5. Leftovers can stay in the fridge for 3-4 days. You can serve this cold, warm, or at room temperature.