Description
1 cup orzo pasta
2 cups baby kale, chopped
⅓ cup dried cranberries
¼ cup crumbled goat cheese
¼ cup toasted almonds, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp honey
Salt and black pepper to taste
Directions:
Cook orzo pasta according to package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.
In a large mixing bowl, combine cooked orzo, baby kale, dried cranberries, and toasted almonds.
Drizzle the dressing over the salad and toss until evenly coated.
Gently fold in crumbled goat cheese.
Serve immediately or refrigerate for 15 minutes to let the flavors meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 290 per serving Servings: 4 servings
