Description
This refreshing Cranberry & Goat Cheese Orzo Salad is a vibrant and flavorful dish that comes together in just 20 minutes. Combining tender orzo pasta with tangy goat cheese, sweet dried cranberries, crunchy nuts, and zesty lemon dressing, this salad is perfect for a quick lunch, a light dinner, or a delightful side. It’s easy to prepare, customizable with nuts, and can be served chilled or at room temperature, making it an irresistible favorite for any season.
Ingredients
Scale
Salad Ingredients
- 1 cup dry orzo
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/3 cup goat cheese, crumbled
- 1/4 cup chopped red onion
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons fresh parsley, chopped
Dressing
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Instructions
- Cook the Orzo: Cook orzo according to package instructions until al dente, usually about 8-10 minutes. Drain thoroughly and allow it to cool slightly to prevent overcooking and stickiness.
- Toss with Olive Oil: Transfer the warm orzo to a large mixing bowl. Drizzle with olive oil and gently toss to coat the pasta and keep it from sticking together.
- Add Fresh Ingredients: Mix in dried cranberries, chopped red onion, and the chopped walnuts or pecans if using. Then add fresh parsley for a burst of herbal freshness.
- Season the Salad: Stir in the lemon juice and apple cider vinegar to give the salad a tangy brightness. Season with salt and freshly ground black pepper to taste, adjusting as needed.
- Fold in Goat Cheese: Gently fold in the crumbled goat cheese just before serving, ensuring the cheese is well distributed but not overly mashed.
- Serve: Serve the orzo salad chilled or at room temperature for a delicious, easy-to-enjoy dish perfect for any occasion.
Notes
- For added texture and flavor, try toasting the nuts lightly before adding them to the salad.
- You can substitute goat cheese with feta if preferred for a slightly tangier taste.
- This salad can be prepared in advance and refrigerated for up to 24 hours; add the goat cheese right before serving to maintain its creaminess.
- Optional: Add a handful of baby spinach or arugula for extra greens and nutrients.
- Adjust acidity by varying the amount of lemon juice and vinegar to your liking.
