Description
This Spinach and Orzo Salad with Cranberries and Almonds is light, vibrant, and bursting with flavor! Tender orzo pasta is tossed with baby spinach, sweet dried cranberries, crunchy toasted almonds, and creamy feta—all brought together with a zesty homemade vinaigrette. Perfect as a refreshing side or a light vegetarian lunch! ????✨
Ingredients
Salad:
- 1 cup uncooked orzo pasta
- 3 cups baby spinach, roughly chopped
- ½ cup dried cranberries
- ⅓ cup sliced almonds, toasted
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped red onion (optional)
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
Cook orzo according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool it down.
In a large bowl, combine the cooled orzo with chopped spinach, dried cranberries, toasted almonds, feta, and red onion.
In a small jar or bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.
Pour the dressing over the salad and toss gently to coat.
Chill the salad in the fridge for 15–30 minutes to let flavors meld.
Serve cold or at room temperature. Enjoy as a side or light main!
Equipment
Notes
Add grilled chicken or chickpeas to make it a more filling meal.
Swap feta for goat cheese for a tangy twist.
Not a fan of cranberries? Try chopped dried apricots or cherries!
For extra crunch, toss in some pumpkin seeds or sunflower seeds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-bake, Boiled
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 8g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 8mg