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Kale Orzo Salad with Maple Lime Vinaigrette

Zesty Kale Orzo Salad with Maple Lime Vinaigrette Delight

This Kale Orzo Salad with Maple Lime Vinaigrette is vibrant, nutritious, and perfect for quick meals, combining roasted veggies and a zesty dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Best Recipes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Substitute with your favorite small pasta if preferred.
  • 4 cups Kale Can swap for shredded Brussels sprouts or broccoli florets.
  • 1 medium Honeynut Squash Butternut or kabocha squash are great alternatives.
  • 1/2 cup Pistachios Feel free to use pepitas for a nut-free version.
  • 1 can Chickpeas Substitutes include butter beans or lentils.
  • 1/2 cup Dried Cranberries Chopped dates or pomegranate seeds can be used.
For the Vinaigrette
  • 1/4 cup Maple Syrup Agave syrup can be used as a substitute.
  • 1/2 cup Extra Virgin Olive Oil Use good quality oil for the best flavor.
  • 1 small Shallots A small amount of red onion can be used if needed.
  • 2 tablespoons Lime Freshly juiced for best flavor.
  • 2 tablespoons White Wine Vinegar Apple cider or red wine vinegar are great alternatives.
Optional Add-ons
  • 1/4 cup Parsley Cilantro can also work, depending on your taste.
  • Other Roasted Veggies Experiment based on what's in season.

Equipment

  • oven
  • Baking sheet
  • salad bowl
  • colander
  • Jar or Bowl for Vinaigrette

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and prepare your baking sheets with parchment paper.
  2. Roast the chickpeas and cubed honeynut squash with olive oil, salt, and pepper for 25 minutes.
  3. Roast the kale for the final 7 minutes after the chickpeas and squash have been baking for 18 minutes.
  4. Cook the orzo in boiling salted water until al dente, about 8-10 minutes, then drain and drizzle with olive oil.
  5. Prepare the vinaigrette by combining lime juice, maple syrup, shallots, white wine vinegar, and seasoning.
  6. Combine the roasted kale, chickpeas, squash, orzo, parsley, pistachios, and cranberries in a large salad bowl.
  7. Drizzle the vinaigrette over the salad and toss gently before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 150mgPotassium: 600mgFiber: 10gSugar: 8gVitamin A: 2500IUVitamin C: 50mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Keep the salad undressed until ready to maintain freshness.

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