Description
For the Salad:
1 cup orzo pasta
3 cups fresh arugula
1/2 cup dried cranberries
1/3 cup crumbled goat cheese
1/4 cup chopped walnuts (optional)
1/4 cup red onion, thinly sliced
For the Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
1/2 tsp Dijon mustard
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine orzo, arugula, cranberries, goat cheese, walnuts, and red onion.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Drizzle dressing over the salad and toss gently to coat.
Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
