Cranberry Orzo Spinach Salad is a wonderful blend of sweet, tangy, and savory flavors with the freshness of spinach and the chewiness of cranberries. Here's how you can make it:
Ingredients: – 1 cup orzo pasta – 2 cups fresh baby spinach leave – 1/2 cup dried cranberrie – 1/4 cup chopped walnuts or pecans (optional, for extra crunch) – 1/4 cup crumbled feta cheese (optional, for added creaminess and tanginess)
– 3 tablespoons extra virgin olive oil – 2 tablespoons balsamic vinegar – 1 tablespoon honey or maple syrup – 1 teaspoon Dijon mustard – Salt and pepper to taste
Cook the orzo pasta according to the package instructions until al dente. Drain and rinse the cooked orzo under cold water to stop the cooking process. Let it cool completely.
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing. Adjust the seasoning to taste.
In a large mixing bowl, combine the cooked and cooled orzo pasta, fresh baby spinach leaves, dried cranberries, and chopped nuts (if using).
Pour the dressing over the salad ingredients in the bowl and toss gently to coat everything evenly.
If using crumbled feta cheese, sprinkle it over the salad just before serving and toss lightly to incorporate.