Monday, March 7, 2016 Orzo, Kale + Goat Cheese Salad with Raspberry Vinaigrette
Many of us start the new year with a resolution to get healthy and maybe lose a pound or two.
Everyone knows that if this is your resolution and you’re on a diet, then you should be eating salad.
Most salads are light, nutritious, and crunchy--and usually plain, boring, and unsatisfying.
I don’t know about you, but if I only have salad for lunch or dinner, I’m usually left feeling hungry and dreaming about something more exciting to eat next time.
Well have no fear--my Orzo, Kale and Goat Cheese Salad is here!
The orzo is slightly warm and it wilts the kale ever so slightly--making it tender.
And then when you add the crunchy apples, the chewy cranberries, and the juicy oranges, there are so many textures and flavors that you can't help but be excited by this salad!
Top all this with my favorite new raspberry dressing and you will be eating this standing up in the kitchen.
This is not your average salad.
Orzo, Kale + Goat Cheese Salad + Raspberry Vinaigrette
Makes 2 large or 4 small servings
Raspberry Vinaigrette
Makes 1¼ cups Vinaigrette
1 cup raspberries (frozen or fresh)
2 tablespoons sugar
2/3 cup balsamic vinegar
¼ cup olive oil
½ teaspoon kosher salt
Pinch of ground black pepper
Orzo, Kale + Goat Cheese Salad
Makes 4 cups of salad
1 cup uncooked orzo pasta
1 orange, peeled + separated into segments
2 cups of kale, destemmed + finely sliced
½ cup chopped golden delicious apple
¼ cup Raspberry Vinaigrette
½ teaspoon kosher salt
Juice of half a lemon
¼ cup crumbled goat cheese (optional)
Raspberry Vinaigrette
1. Mix the raspberries and sugar in a medium bowl, and let the mixture sit until the raspberries become juicy—2-10 minutes (fresh raspberries will take longer than frozen).
2. Mash the berries with a spoon and add the remaining ingredients to the bowl, whisking vigorously until all is well combined. Set aside.
*You can also place all ingredients in a blender and blend until smooth.
Orzo, Kale + Goat Cheese Salad
1. Cook the pasta according to the package instructions. While the pasta cooks, cut each orange segment into 4-6 pieces (this should make about 1 cup).
2. Drain the pasta, and then toss it with the kale in a large bowl. Stir this mixture together and then let it sit until the kale is slightly wilted—3-5 minutes.
3. Add the remaining ingredients except the goat cheese and toss everything together. Serve warm or at room temperature, topped with goat cheese if desired.
You might also like these recipes:
Parmesan Zucchini Crisps
Ramen with Pork, Egg + Snow Peas 
BBQ Chicken Pizza
Creamed Spinach Garlic Bread
Shepherd's Pie Stuffed Baked Potatoes
Reader Comments (1)
Where's the goat cheese? I don't see it in the photos OR the recipe!