Spinach Orzo Salad with Cranberries and Goat Cheese

Spinach Orzo Salad with Cranberries and Goat Cheese

from barefeetinthekitchen.com
25 min
6 servings

Ingredients

  • 1/2 tablespoon light olive oil
  • 8 ounces orzo pasta
  • 4 cups fresh baby spinach, roughly chopped
  • 1/2 cup sliced almonds
  • 1/2 cup Craisins or dried cranberries
  • 2-4 ounces goat cheese, crumbled
  • Optional: 2 cups cooked chicken, chopped bite-size
  • 1/4 cup olive oil, divided
  • 3 tablespoons white balsamic or champagne vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. 1

    Toast the orzo in 1/2 tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, cover with lid. 7-8 minutes. Drain any liquid, fluff with fork.

  2. 2

    Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken - if desired.

  3. 3

    In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.

  4. 4

    Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.