Orzo Kale Salad with Lemon Vinaigrette Recipe

I absolutely love this Orzo Kale Salad with Lemon Vinaigrette Recipe because it s fresh, full of texture, and bright with that zingy lemon dressing. When I first tried it, I was surprised by how the hearty kale and tender orzo pasta made such a perfect pair-it feels substantial enough for lunch but light enough for a side dish at dinner. You ll find this salad works wonderfully for meal prep or a quick, healthy weekday meal that doesn t skimp on flavor.

This salad is one of those recipes that gets better the next day after the flavors have had time to marry. Plus, it s incredibly versatile-you can enjoy it cold straight from the fridge, or bring it to room temperature and the lemon vinaigrette still packs a punch. If you re looking for a nutritious, easy-to-make salad with a delightful crunch and a refreshing citrus twist, this Orzo Kale Salad with Lemon Vinaigrette Recipe is absolutely worth trying.

this …

Ingredients You’ll Need

The beauty of this Orzo Kale Salad with Lemon Vinaigrette Recipe is how simple, wholesome ingredients come together in harmony. Each element complements the others, bringing texture and flavor balance that s easy to shop for and even easier to prep.

• Orzo: This tiny pasta cooks quickly and acts like a soft, chewy base that soaks up the lemony dressing brilliantly.
• Spinach: Adds a tender green contrast to the heartier kale, plus it wilts slightly for a smooth texture.
• Kale: Go for fresh curly kale; give it a good chop so it s easy to eat and blends well with other ingredients.
• Shaved Parmesan: The salty, nutty flavor of Parmesan adds richness and depth to every bite.
• Pumpkin Seeds: These add a satisfying crunch and a subtle nuttiness that pairs beautifully with the greens.
• Marinated Olives: Provides a briny, savory punch that cuts through the salad s brightness.
• Olive Oil: Use high-quality extra virgin olive oil for the best flavor in the vinaigrette.
• Lemon Juice & Zest: Fresh lemon juice and zest create that vibrant, fresh vinegary punch essential for the dressing.
• Garlic Clove: Just a touch of crushed garlic adds a warm, aromatic note without overpowering the salad.
• Honey: Balances acidity with a touch of sweetness, rounding out the vinaigrette perfectly.
• Dijon Mustard: Helps emulsify the dressing while adding a gentle tangy complexity.
• Salt & Pepper: Essential for bringing all the flavors together-adjust to your taste.

Variations

I love making this salad my own by swapping ingredients or adding extras depending on the season or what I have on hand. Feel free to tailor it to your preferences; you might discover a new favorite twist!

• Protein Boost: I sometimes toss in grilled chicken or chickpeas to turn it into a complete meal.
• Nut Alternatives: Swap pumpkin seeds for toasted almonds or walnuts for different crunch and flavor.
• Cheese Variations: Try feta instead of Parmesan for a tangier profile, which changes the whole salad vibe.
• Greens Swap: Substitute kale with Swiss chard or arugula if you want something a little milder or peppery.

How to Make Orzo Kale Salad with Lemon Vinaigrette Recipe

Step 1: Cook the Orzo Perfectly

Start by bringing 2 cups of salted water to a boil – the salt seasons the orzo as it cooks, which is a little trick I discovered helps build flavor early on. Add in your orzo and cook for about 8-12 minutes until it s tender but still slightly firm-remember, you don t want it mushy. Drain and let it cool completely for about 10 minutes, or spread it out on a baking sheet to cool faster and avoid clumping.

Step 2: Prepare Your Greens and Mix Ingredients

While the orzo is cooling, chop your kale and spinach into bite-size pieces. I find that massaging the kale briefly with a tiny pinch of salt helps soften it and makes it less tough-don t skip this step if you prefer a tender texture. Add the greens into a large salad bowl along with the cooled orzo, pumpkin seeds, sliced marinated olives, and shaved Parmesan.

Step 3: Whisk Together the Lemon Vinaigrette

In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, crushed garlic, honey, Dijon mustard, salt, and pepper until the dressing emulsifies and thickens slightly. I like to taste it here and adjust the sweetness or acidity depending on the lemons I have-sometimes mine are very tart, so a little extra honey balances it nicely.

Step 4: Combine and Toss

Pour the lemon vinaigrette over the salad ingredients and toss everything together gently but thoroughly. Make sure every leaf and orzo kernel gets coated in that bright dressing – this is where the salad really comes to life. Season with additional salt and pepper if needed, then top with a final sprinkle of pumpkin seeds and shaved Parmesan before serving.

How to Serve Orzo Kale Salad with Lemon Vinaigrette Recipe

Garnishes

I always sprinkle extra shaved Parmesan and a handful of pumpkin seeds on top for that added pop of flavor and crunch. Sometimes I toss in a few fresh herbs like chopped parsley or mint for a fresh aroma that complements the lemon nicely.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled fish, or even alongside a simple soup. When I make it for a gathering, I like to serve it with warm crusty bread and some marinated artichokes on the side.

Creative Ways to Present

For special occasions, I ve layered this salad into clear glass bowls to show off the beautiful colors, then topped each serving with edible flowers for a stunning presentation. Another fun idea is serving it in individual mason jars for picnics or casual lunches on the go.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and this salad keeps well for 3-4 days. You ll want to give it a quick toss before serving if the dressing has settled. The kale can absorb some dressing overnight, but that just deepens the flavor.

Freezing

Freezing this salad isn t my go-to because the texture of the fresh greens and orzo changes after thawing. I recommend enjoying it fresh or within a few days refrigerated for best quality.

Reheating

This salad is best served cold or at room temperature, but if you prefer, you can warm the orzo gently in the microwave and then toss with the greens and dressing just before eating. Avoid microwaving the whole salad as it wilts the kale too much and mutes the vinaigrette s fresh flavor.

FAQs

Final Thoughts

This Orzo Kale Salad with Lemon Vinaigrette Recipe has become a staple in my kitchen because it strikes the perfect balance between hearty and fresh. I love how easy it is to whip up, yet it feels special enough for guests or a light lunch. If you re craving something nutritious, tasty, and vibrant, I can t recommend this salad enough-grab your ingredients and give it a try, I promise you ll be reaching for seconds!

Orzo Kale Salad with Lemon Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 102 reviews

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A vibrant and nutritious Orzo Kale Salad tossed with fresh spinach, shaved parmesan, pumpkin seeds, and marinated olives, all brought together by a zesty lemon vinaigrette. This versatile salad can be served cold, warm, or at room temperature, making it perfect for any meal or gathering.

---

Ingredients

Units USM Scale 1x2x3x

Salad Ingredients

• 1 cup dry orzo
• 2 packed cups of spinach, chopped
• 2 packed cups of kale, chopped
• 1/2 cup shaved parmesan
• 1/3 cup pumpkin seeds
• 1/3 cup marinated olives, sliced

Lemon Vinaigrette

• 1/4 cup olive oil
• Juice from 1 lemon (about 3 tbsp)
• 1 tsp lemon zest
• 1 garlic clove, crushed
• 1 tsp honey
• 1 tsp dijon mustard
• Salt & pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the Orzo: Bring 2 cups of salted water to a boil in a pot. Add the dry orzo and cook for 8-12 minutes until tender. Drain the water and set the orzo aside to cool for about 10 minutes.
2. Prepare the Salad Base: In a large salad bowl, combine the chopped spinach and kale with the cooled orzo. Add pumpkin seeds, marinated olives, and shaved parmesan cheese.
3. Make the Lemon Vinaigrette: In a separate bowl, whisk together olive oil, lemon juice, lemon zest, crushed garlic, honey, dijon mustard, salt, and pepper until well emulsified.
4. Toss the Salad: Pour the vinaigrette over the salad mixture and toss everything well to combine. Taste and adjust salt and pepper as needed.
5. Serve: Garnish the salad with extra pumpkin seeds and shaved parmesan before serving. Enjoy it cold, warm, or at room temperature.

---

Notes

• Leftovers can be stored in the refrigerator for 3-4 days.
• This salad can be served cold, warm, or at room temperature depending on your preference.
• For added protein, consider tossing in grilled chicken or chickpeas.
• Use fresh lemon juice for the best flavor in the vinaigrette.
• If kale is too tough, consider massaging it with a little olive oil before adding to the salad.

---

Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 320
• Sugar: 3g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 12mg