Description
A simple orzo kale salad with lemon vinaigrette topped with microbial-rennet parmesan, pumpkin seeds, and marinated olives.
Ingredients
Scale
- 1 cup dry orzo
- 2 packed cups spinach, chopped
- 2 packed cups kale, chopped
- 1/2 cup shaved microbial-rennet parmesan
- 1/3 cup pumpkin seeds
- 1/3 cup marinated olives, sliced
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 garlic clove, crushed
- 1 tsp honey
- 1 tsp dijon mustard
- Salt and pepper to taste
Instructions
- Step: Bring 2 cups of salted water to a boil then add in the orzo. Cook for about 8-12 minutes, then drain the water and set aside to cool for 10 minutes.
- Step: To a large salad bowl add in the chopped greens, orzo, pumpkin seeds, olives and parmesan.
- Step: Combine the dressing ingredients together in a bowl and whisk together. Pour over the salad and mix everything well. Adjust the salt & pepper if needed.
- Step: Top with extra pumpkin seeds and shaved parmesan when serving.
Notes
Leftovers can stay in the fridge for 3-4 days. You can serve this cold, warm, or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 426 kcal
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 12 mg