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–+ servings
kale salad

White Bean and Orzo Kale Salad

5 from 2 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup dry orzo
  • 2 cups water or vegetable broth
  • 2 tsp olive oil
  • 1 can cannellini beans, drained and rinsed (15 oz)
  • 6 -8 oz chopped kale, about 5-6 cups
  • 1/3 cup grated cheese, like parmesan or asiago
  • 1/3 cup toasted pumpkin seeds
  • 1/3 cup sliced olives (optional)

Lemon Dijon Dressing

  • 1/4 cup olive oil
  • 1 tbsp dijon mustard
  • Juice from 1/2 lemon
  • 1 tsp lemon zest
  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions

  1. Add the oil to a pot over low-medium heat. Add in the uncooked orzo, and stir continuously until the pasta is lightly golden brown, about 2-3 minutes.
  2. Pour in the water, cover the pot and bring to a boil. Reduce the heat to low and let simmer for about bout 15-18 minutes. Once done, drain out any excess liquid.
  3. While that cooks, combine the dressing ingredients together in a bowl and mix well.
  4. Add the kale to a large mixing bowl and pour the dressing over it. Massage the dressing into the kale- I like to use my hands or tongs to incorporate the dressing well- it will help soften the kale making it easier to chew and digest.
  5. Once the orzo is ready, add it to the kale along with the cannellini beans, grated cheese, olives and toasted pumpkin seeds. Toss together to combine and enjoy!
  6. Leftovers will stay fresh in the fridge for 3-4 days.