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Orzo Kale Salad with Lemon Vinaigrette Recipe
Ash Tyrrell

Orzo Kale Salad with Lemon Vinaigrette Recipe

I have to admit, when I first made this Orzo Kale Salad with Lemon Vinaigrette, 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.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.