Spinach and Orzo Salad with Cranberries and Almonds -

Spinach and Orzo Salad with Cranberries and Almonds is a refreshing and nutritious dish that combines the earthy flavors of spinach with the tanginess of cranberries and the crunch of almonds. This salad serves as a perfect side dish for any meal or a healthy, quick lunch option. It’s loaded with vitamins and minerals, making it not only delicious but also a great choice for wellness enthusiasts.

Why You Will Love This Recipe

This Spinach and Orzo Salad is not just a feast for the eyes but also for your palate. The orzo adds a chewy texture, while fresh spinach provides a vibrant color and important nutrients like vitamin K, A, and iron. The dried cranberries give a sweet-tart taste, contrasting perfectly with the nuttiness of almonds. Its ease of preparation and the fact that it’s both filling and healthy makes it a top choice among busy individuals.

Pro Tips for Making Spinach and Orzo Salad with Cranberries and Almonds

Make sure to cook the orzo according to package instructions and rinse it under cold water after draining to keep it from getting sticky.

Feel free to customize this salad by adding protein like grilled chicken or chickpeas for extra sustenance.
To enhance flavors, consider toasting the almonds lightly in a skillet before adding them to the salad.
Add a simple dressing of olive oil, lemon juice, and honey to elevate the taste even further.

Store any leftovers in an airtight container in the refrigerator for up to 3 days, but it’s best enjoyed fresh.

Ingredients

Here’s what you’ll need to prepare this delightful salad:

1 cup uncooked orzo pasta

3 cups baby spinach, roughly chopped
1 cup dried cranberries
1/2 cup sliced almonds

3 tablespoons olive oil
2 tablespoons apple cider vinegar
Salt and pepper to taste

Directions

Follow these simple steps to create your Spinach and Orzo Salad:

Step 1: Cook the orzo according to the package directions. Once cooked, drain and rinse under cold water to cool.
Step 2: In a large mixing bowl, combine the chopped spinach, cooked orzo, dried cranberries, and sliced almonds.

Step 3: In a separate small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing.
Step 4: Pour the dressing over the salad ingredients and toss gently to combine until everything is well coated.
Step 5: Taste and adjust the seasoning if necessary. Serve immediately or chill for 30 minutes before serving.

Frequently Asked Questions

1. Can I add more ingredients to this salad?

Absolutely! This salad is versatile. You can add grilled chicken, chickpeas, or other vegetables like bell peppers or cucumbers.

2. How long does this salad last in the fridge?

It can be stored in an airtight container in the refrigerator for up to 3 days. However, the texture may change, so it’s best enjoyed fresh.

3. Is there a substitute for orzo pasta?

Yes, you can use quinoa, farro, or even whole wheat pasta as a healthier alternative.

4. Can I use fresh cranberries instead of dried?

While fresh cranberries are quite tart and may change the flavor profile, you can definitely use them if you prefer. You might want to add a bit of sweetener to balance the tartness.

5. What dressing pairs well with this salad?

A simple dressing of olive oil and lemon juice works wonderfully. You can also try a balsamic vinaigrette for a different flavor.

Conclusion

This Spinach and Orzo Salad with Cranberries and Almonds is a deliciously healthy dish that is not only easy to make, but also packed with nutrients and flavor. Whether you’re serving it at a gathering or enjoying it as a solo meal, this salad is sure to impress. Try it out, and delight in the balance of flavors and textures!