I have to admit, when I first made this Orzo Kale Salad with Lemon Vinaigrette Recipe, I wasn’t sure it would be as flavorful as it looked. But after tossing the orzo with fresh kale, spinach, and that zesty lemon dressing, I was hooked!
This salad is bright, satisfying, and surprisingly filling. I love how it’s versatile enough for a quick lunch or a weeknight dinner. Plus, the crunch from pumpkin seeds and the tangy kick of marinated olives makes every bite exciting.
You can also enjoy a side like Easy Fried Pickle and Ranch Dip Recipe alongside for an extra flavorful snack.
Ingredients
Here’s everything you need to make this fresh and delicious salad. I’ve included some pro tips to make each ingredient shine.
- 1 cup dry orzo – Cook al dente for the best texture; it won’t get mushy once chilled.
- 2 packed cups of chopped spinach – Fresh, not frozen, for the best color and flavor.
- 2 packed cups of chopped kale – I like lacinato kale, but any variety works; remove thick stems for tenderness.
- 1/2 cup shaved parmesan – Grate it fresh for maximum flavor; pre-shredded can be dry.
- 1/3 cup pumpkin seeds – Toast lightly for extra crunch and nutty flavor.
- 1/3 cup marinated olives, sliced – Use your favorite olives; a mix adds complexity.
Lemon Vinaigrette
- 1/4 cup olive oil – Extra virgin gives the best aroma and depth.
- Juice from 1 lemon (about 3 tbsp) – Fresh lemon juice is essential for a bright, tangy flavor.
- 1 tsp lemon zest – Adds a punch of citrus fragrance.
- 1 garlic clove, crushed – Fresh garlic works better than pre-minced for a sharper flavor.
- 1 tsp honey – Balances the acidity of the lemon.
- 1 tsp Dijon mustard – Helps emulsify the vinaigrette and adds a subtle tang.
- Salt & pepper – To taste, always add gradually and adjust.
Note: Serves 4 servings
Variations
I like to switch things up depending on my mood or dietary needs. Here are a few ideas:
- Dairy-free: Replace parmesan with nutritional yeast or omit completely.
- Add more protein: Toss in chickpeas, cannellini beans, or grilled chicken. You might even pair it with a hearty breakfast twist like Sausage and Gravy Breakfast Poutine Recipe for a fun brunch combination.
- Flavor boost: Sprinkle with roasted red peppers, sun-dried tomatoes, or fresh herbs.
- Nuts and seeds: Swap pumpkin seeds for slivered almonds or walnuts for extra texture.
- Lighter dressing: Reduce olive oil and add more lemon juice for a low-calorie option.
Cooking Time
Planning helps! Here’s a quick breakdown of the time commitment:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
I always like to have the right tools ready before cooking. Here’s what I used:
- Large pot – For boiling the orzo.
- Strainer – To drain the pasta once cooked.
- Large salad bowl – For tossing all ingredients together.
- Whisk – To blend the vinaigrette smoothly.
- Cutting board and knife – For chopping kale, spinach, and slicing olives.
How to Make Orzo Kale Salad with Lemon Vinaigrette Recipe
This salad is easy to make and comes together in no time. Here’s my step-by-step approach:
Preparing the Orzo
Bring 2 cups of salted water to a boil, then add the orzo. Cook for 8–12 minutes until al dente. Drain and set aside to cool completely before mixing with the greens. I like to spread it on a plate to cool faster.
Preparing the Greens
While the orzo is cooking, chop the kale and spinach. Make sure to remove thick stems from the kale so it’s tender and easy to eat. Toss them together in your large salad bowl for a vibrant base.
Adding Toppings
Add the cooled orzo to the greens, along with pumpkin seeds, sliced olives, and shaved parmesan. Each ingredient adds texture and flavor, making every bite interesting. I like to keep a little parmesan aside for garnishing at the end.
Making the Lemon Vinaigrette
In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, crushed garlic, honey, Dijon mustard, salt, and pepper. Taste and adjust as needed. I always make a little extra dressing—it keeps well in the fridge for a week.
Tossing the Salad
Pour the vinaigrette over the salad and toss gently but thoroughly. Make sure every leaf and grain is coated. I like to let it sit for 10 minutes before serving so the flavors meld together beautifully.
Serving
Top the salad with extra pumpkin seeds and shaved parmesan for a visually appealing presentation. You can serve it cold, at room temperature, or even slightly warm—it’s flexible and delicious every way.
Additional Tips for Making this Recipe Better
After making this salad a few times, I’ve learned a few tricks that elevate it:
- I always toast the pumpkin seeds lightly for extra crunch.
- Let the salad sit for 10–15 minutes after tossing to allow flavors to meld.
- I sometimes massage the kale with a tiny bit of olive oil to make it more tender.
- Using freshly grated parmesan makes a huge difference in taste.
- Adjust the lemon juice and honey balance depending on your preference for tanginess or sweetness.
How to Serve Orzo Kale Salad with Lemon Vinaigrette
I love presenting this salad in a big, colorful bowl to show off all the textures. Sprinkle a few extra pumpkin seeds and a little lemon zest on top for visual appeal. It pairs beautifully with grilled chicken, salmon, or a light veggie burger. For a more elegant look, serve individual portions on small plates with a drizzle of extra vinaigrette.
Nutritional Information
This salad is not just tasty—it’s also nutritious. Here’s a quick snapshot per serving:
- Calories: 350 kcal
- Protein: 12 g
- Carbohydrates: 38 g
- Fat: 18 g
These values make it a satisfying yet healthy option for lunch or dinner.
Make Ahead and Storage
Planning ahead? This salad stores wonderfully:
- Refrigerating: Keep the salad in an airtight container in the fridge for up to 3–4 days.
- Freezing: I don’t recommend freezing the salad as the greens and vinaigrette don’t hold up well.
- Reheating: Serve cold or at room temperature; you can warm the orzo slightly if desired, but the salad tastes best chilled.
Why You’ll Love This Recipe
Here are a few reasons I keep making this salad:
- Quick and easy: Only 30 minutes from start to finish, perfect for busy nights.
- Versatile: Works as a side dish, main dish, or meal prep lunch.
- Flavor-packed: The tangy lemon vinaigrette balances the hearty orzo and greens perfectly.
- Customizable: Add your favorite protein or nuts for a personalized touch.
- Healthy: Packed with fiber, vitamins, and plant-based protein options.
This Orzo Kale Salad with Lemon Vinaigrette has quickly become one of my favorite go-to recipes. It’s fresh, filling, and flexible enough to fit any mealtime. Every bite is crunchy, tangy, and satisfying—a true crowd-pleaser that I can’t get enough of.
Orzo Kale Salad with Lemon Vinaigrette Recipe
Ingredients
Method
- Bring 2 cups of salted water to a boil, then add the orzo. Cook for 8–12 minutes until al dente. Drain and set aside to cool completely before mixing with the greens. I like to spread it on a plate to cool faster.
- While the orzo is cooking, chop the kale and spinach. Make sure to remove thick stems from the kale so it’s tender and easy to eat. Toss them together in your large salad bowl for a vibrant base.
- Add the cooled orzo to the greens, along with pumpkin seeds, sliced olives, and shaved parmesan. Each ingredient adds texture and flavor, making every bite interesting. I like to keep a little parmesan aside for garnishing at the end.
- In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, crushed garlic, honey, Dijon mustard, salt, and pepper. Taste and adjust as needed. I always make a little extra dressing—it keeps well in the fridge for a week.
- Pour the vinaigrette over the salad and toss gently but thoroughly. Make sure every leaf and grain is coated. I like to let it sit for 10 minutes before serving so the flavors meld together beautifully.
- Top the salad with extra pumpkin seeds and shaved parmesan for a visually appealing presentation. You can serve it cold, at room temperature, or even slightly warm—it’s flexible and delicious every way.
Notes
- I always toast the pumpkin seeds lightly for extra crunch.
- Let the salad sit for 10–15 minutes after tossing to allow flavors to meld.
- I sometimes massage the kale with a tiny bit of olive oil to make it more tender.
- Using freshly grated parmesan makes a huge difference in taste.
- Adjust the lemon juice and honey balance depending on your preference for tanginess or sweetness.
