Description
For the Salad:
1 cup orzo pasta
1/2 cup crumbled goat cheese
1/3 cup dried cranberries
1/4 cup red onion, finely diced
2 cups baby arugula or spinach
1/3 cup candied pecans, chopped
For the Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook orzo according to package instructions until al dente. Drain, rinse under cold water, and set aside.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
In a large mixing bowl, combine cooked orzo, crumbled goat cheese, dried cranberries, red onion, and baby arugula.
Pour the dressing over the salad and toss gently to coat all evenly.
Top with chopped candied pecans just before serving for an added crunch.
Serve chilled or at room temperature and enjoy this flavorful, sweet-savory orzo salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 380 per serving Servings: 4 servings
