Imagine a salad that's not just a side dish, but a flavor explosion that will make your taste buds dance with joy! Our Kale Orzo Salad with Maple Lime Vinaigrette is more than just a healthy meal - it's a culinary adventure that combines the earthy richness of kale, the delicate texture of orzo, and a tantalizing dressing that will have you craving more. Whether you're a health-conscious foodie or someone looking to spice up your lunch routine, this Mediterranean-inspired recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Kale, chopped
- Orzo pasta
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, finely chopped
- Maple syrup
- Lime juice
- Olive oil
- Feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients for the Kale Orzo Salad. Ensure you have kale, orzo pasta, cherry tomatoes, cucumber, red onion, maple syrup, lime juice, olive oil, feta cheese, salt, and pepper ready.
- In a medium-sized pot, bring water to a boil. Add a pinch of salt to the boiling water and then add the orzo pasta. Cook according to package instructions, usually about 8-10 minutes, until the orzo is al dente. Once cooked, drain the orzo in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
- While the orzo is cooking, prepare the vegetables. Take the chopped kale and place it in a large mixing bowl. If the kale is tough, you can massage it gently with your hands for a minute to soften it.
- Add the halved cherry tomatoes, diced cucumber, and finely chopped red onion to the bowl with the kale. Toss the vegetables together to combine them evenly.
- In a separate small bowl, prepare the maple lime vinaigrette. Whisk together the maple syrup, lime juice, and olive oil until well combined. Season with salt and pepper to taste. Adjust the sweetness and acidity according to your preference.
- Once the orzo has cooled, add it to the bowl with the vegetables. Pour the maple lime vinaigrette over the salad and toss gently to combine all the ingredients. Ensure that the dressing coats the kale and orzo evenly.
- Finally, sprinkle the crumbled feta cheese over the salad and give it one last gentle toss to incorporate the cheese without breaking it up too much.
- Serve the Kale Orzo Salad immediately or refrigerate for 10-15 minutes to allow the flavors to meld. Enjoy your refreshing Mediterranean-inspired dish!
Tips
- Massage your kale: Gently massaging the chopped kale helps break down its tough fibers, making it more tender and easier to eat.
- Cook orzo al dente: Be careful not to overcook the pasta - it should have a slight bite to maintain the best texture.
- Chill for enhanced flavor: Let the salad rest in the refrigerator for 10-15 minutes before serving to allow the vinaigrette to fully infuse the ingredients.
- Customize your salad: Feel free to add protein like grilled chicken or chickpeas to make it a complete meal.
- Fresh ingredients matter: Use the freshest vegetables and high-quality olive oil for the best possible taste.
- Vinaigrette balance: Adjust the maple syrup and lime juice to suit your personal taste preferences.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
