Description
1 cup orzo pasta
½ cup dried cranberries
⅓ cup crumbled goat cheese
¼ cup chopped walnuts or pecans (optional)
¼ cup red onion, finely diced
2 cups baby spinach, chopped
2 tbsp fresh parsley, chopped
For the Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
½ tsp garlic powder
Salt and black pepper, to taste
Directions:
Cook the orzo according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked orzo, dried cranberries, crumbled goat cheese, nuts (if using), red onion, baby spinach, and parsley.
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Let sit for 10-15 minutes to allow flavors to meld. Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
