Description
For the Salad:
1 cup orzo pasta
½ cup dried cranberries
½ cup crumbled feta cheese
2 cups baby spinach, chopped
¼ cup red onion, finely diced
⅓ cup toasted walnuts or pecans
1 tbsp fresh parsley, chopped (optional)
For the Honey Citrus Dressing:
¼ cup olive oil
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
Directions:
Cook the orzo according to package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.
In a large bowl, combine the cooked orzo, dried cranberries, feta cheese, chopped spinach, red onion, and toasted walnuts.
Pour the honey citrus dressing over the salad and toss gently to coat.
Garnish with fresh parsley if desired.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
