Imported from Instagram

Harvest Cranberry Pecan Orzo Salad

Name: Harvest Cranberry Pecan Orzo Salad
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cup dry orzo pasta; water (For boiling the orzo); salt (For the boiling water and dressing, to taste); 1 cup fresh baby spinach (Chopped); 0.75 cup dried cranberries; 0.75 cup pecans (Toasted, then roughly chopped); 1 apple (Diced); 0.5 cup crumbled feta cheese; 0.25 cup fresh parsley (Chopped); 2 green onions (Finely sliced); 0.333 cup olive oil; 2 tbsp apple cider vinegar; 1.5 tbsp honey or maple syrup (Use honey or maple syrup); 1 tbsp lemon juice (The tip also suggests an optional additional squeeze of fresh lemon before serving); 1 tsp Dijon mustard; 0.5 tsp garlic powder; black pepper (To taste)

Recipe by Anti inflammatory recipes @_anti_inflammatory_recipes_ · Instagram

Imported by Lori Jenkins on SeeMeCook

A colorful, cool orzo salad combining sweet dried cranberries and apple with toasted pecans, spinach, feta, and fresh herbs. A tangy honey-mustard dressing brings the ingredients together, while chilling allows the flavors to meld.

6 servings45 minAmerican

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Ingredients

2 cup dry orzo pasta
water (For boiling the orzo)
salt (For the boiling water and dressing, to taste)
1 cup fresh baby spinach (Chopped)
0.75 cup dried cranberries
0.75 cup pecans (Toasted, then roughly chopped)
1 apple (Diced)
0.5 cup crumbled feta cheese
0.25 cup fresh parsley (Chopped)
2 green onions (Finely sliced)
0.333 cup olive oil
2 tbsp apple cider vinegar
1.5 tbsp honey or maple syrup (Use honey or maple syrup)
1 tbsp lemon juice (The tip also suggests an optional additional squeeze of fresh lemon before serving)
1 tsp Dijon mustard
0.5 tsp garlic powder
black pepper (To taste)

Steps

1
Bring a pot of salted water to a boil. Cook the dry orzo according to the package directions until tender.
2
Drain the orzo and rinse it briefly with cold water. Set it aside to cool completely.
3
Place the pecans in a dry skillet over medium heat. Toast for 3–5 minutes, until fragrant, then roughly chop them.
4
In a bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
5
Add the cooled orzo, chopped spinach, dried cranberries, toasted pecans, diced apple, crumbled feta, chopped parsley, and sliced green onions to a large bowl.
6
Pour the dressing over the salad ingredients. Gently toss until everything is evenly coated, making sure the dressing reaches the spinach.
7
Refrigerate the salad for 20–30 minutes before serving for the best flavor.
8
Just before serving, add a little extra feta and toasted pecans on top if desired. Finish with a squeeze of fresh lemon for additional brightness.

Notes

The source does not specify the amount of water or salt for boiling the orzo. Optional extra feta, toasted pecans, and fresh lemon are suggested for serving.