Description
This Cranberry & Goat Cheese Orzo Salad is a quick, vibrant, and flavorful dish perfect for a light lunch or a refreshing side. Combining tender orzo pasta with tangy goat cheese, sweet dried cranberries, crunchy nuts, and a zesty lemon-vinaigrette, it comes together in just 20 minutes, making it an irresistible favorite for busy days or gatherings.
Ingredients
Scale
Salad Ingredients
- 1 cup dry orzo
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/3 cup goat cheese, crumbled
- 1/4 cup chopped red onion
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons fresh parsley, chopped
Dressing Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Instructions
- Cook the Orzo: Cook orzo according to package instructions until al dente, usually about 8-10 minutes. Drain the orzo well and let it cool slightly to prevent it from becoming sticky.
- Toss with Olive Oil: Transfer the warm orzo to a large bowl and drizzle with olive oil. Toss gently to coat the pasta and keep it from clumping together.
- Add Fresh Ingredients: Mix in the dried cranberries, chopped red onion, and nuts if using. Add fresh parsley to bring a bright, herbaceous note.
- Make the Dressing: Stir in the lemon juice and apple cider vinegar to lightly dress the salad. Season with salt and black pepper according to your taste preference, enhancing the flavors.
- Fold in Goat Cheese: Just before serving, gently fold the crumbled goat cheese into the salad, distributing it evenly without breaking it up too much.
- Serve: Serve the salad chilled or at room temperature for maximum flavor enjoyment and convenience.
Notes
- You can substitute walnuts or pecans with toasted almonds or pine nuts for a different crunch.
- For a vegan version, replace goat cheese with a plant-based cheese alternative.
- This salad keeps well for up to 2 days refrigerated, but add the goat cheese fresh before serving for best texture.
- Adjust acidity by increasing or reducing lemon juice and apple cider vinegar to taste.
- Adding fresh baby spinach or arugula can boost the salad’s nutritional content and add extra color.
