Description
This Cranberry and Goat Cheese Orzo Salad is a perfect blend of sweet, tangy, creamy, and crunchy flavors! Tender orzo pasta is tossed with dried cranberries, creamy goat cheese, toasted almonds, and fresh baby spinach, all drizzled with a zesty balsamic and lemon dressing. It’s a quick, 20-minute recipe that works as a side dish, light lunch, or a festive holiday salad.
Ingredients
- 1 cup orzo pasta
- ½ cup dried cranberries
- 3 oz goat cheese, crumbled
- 2 cups baby spinach, chopped
- ¼ cup slivered almonds, toasted
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the Orzo – Boil salted water and cook orzo according to package instructions (about 8-10 minutes). Drain and rinse with cold water to prevent sticking.
- Prepare the Dressing – In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper until smooth.
- Assemble the Salad – In a large mixing bowl, combine cooked orzo, dried cranberries, chopped spinach, crumbled goat cheese, and toasted almonds.
- Dress & Toss – Pour the dressing over the salad and toss gently to coat everything evenly.
- Garnish & Serve – Sprinkle with fresh parsley and enjoy chilled or at room temperature.
Notes
- Make it ahead – Store in an airtight container in the fridge for up to 3 days. Add goat cheese and dressing just before serving.
- Swap the nuts – Walnuts or pecans work great instead of almonds.
- Add protein – Try grilled chicken, shrimp, or chickpeas for a heartier meal.
- Gluten-free option – Substitute orzo with quinoa or gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling orzo)
- Cuisine: Mediterranean-Inspired