Description
🍃✨ This Cranberry and Spinach Orzo is a perfect balance of sweet, tangy, and savory flavors, packed with nutrients and textures that make every bite satisfying! ✨🍃
🍽️💛 Easy to make and perfect for meal prep, this vibrant dish is a refreshing side or light main course that stays delicious for days! 💛🍽️
Ingredients
Orzo pasta
Dried cranberries
Baby spinach
Feta cheese
Almonds or pine nuts
Lemon vinaigrette or balsamic dressing
Cucumber (optional)
Red onion (optional)
Tomatoes (optional)
Basil or parsley (optional)
Instructions
1. Bring a pot of salted water to a boil.
2. If desired, toast the orzo in a dry pan for 2-3 minutes until golden brown.
3. Cook the orzo in boiling water for 8-10 minutes until tender.
4. Drain the orzo and rinse with cold water to stop cooking.
5. In a large bowl, combine the cooked orzo with dried cranberries.
6. Add fresh baby spinach and toss gently.
7. Crumble feta cheese over the mixture.
8. Sprinkle toasted nuts like almonds or pine nuts for crunch.
9. If using, add chopped cucumbers, red onions, or tomatoes.
10. Chop fresh basil or parsley and mix into the salad.
11. Prepare a lemon vinaigrette or balsamic dressing.
12. Drizzle the dressing over the salad and toss until evenly coated.
13. Let the salad sit for 10 minutes to allow flavors to blend.
14. Serve immediately or refrigerate for up to 2-3 days.
15. Enjoy as a side dish or light main course.
Notes
Toast the orzo before cooking to bring out a rich, nutty flavor.
Let the salad chill for at least 30 minutes to allow the flavors to blend.
Add the dressing just before serving to keep the spinach fresh and crisp.
- Prep Time: 25
- Cook Time: 10
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean