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Kale Orzo Salad with Maple Lime Vinaigrette

Kale Orzo Salad with Maple Lime Vinaigrette

  • Author: AlmaHerzog
  • Total Time: PT45M
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This Kale Orzo Salad is a festive combo of roasted veggies, pistachios, dried cranberries and lots of herbs dressed in a maple lime vinaigrette. Easy to prep in advance for meals and pretty enough to entertain with.

Ingredients

Scale
  • 1 honeynut squash, peeled with seeds removed and cubed
  • 1, 15 oz can chickpeas, rinsed and drained
  • 6 large stalks of kale, stems removed and cut into bite size pieces
  • 1 tsp garlic powder
  • 1/2 tsp dry thyme, optional
  • Drizzle of high heat oil
  • 1 cup dry orzo
  • 1/3 cup parsley
  • 1/3 cup pistachios, chopped
  • 1/4 cup dried cranberries
  • 1 small shallot, finely diced
  • 1–2 small cloves garlic, grated
  • Zest and juice from one large lime, about 1 1/2 tablespoons
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp thyme
  • Salt and pepper to taste

Instructions

  1. Step: Preheat the oven to 425F. Dry the chickpeas well using a clean kitchen towel then add onto one large sheet pan along with the cubed squash. Generously drizzle with oil and season with garlic powder, salt and pepper. Toss to evenly coat, spread the mixture out in a single layer and then place in the oven for 25 minutes.
  2. Step: Place your kale on a separate sheet pan, season with a pinch of salt and pepper. After the squash and chickpeas roast, give them a flip and place the tray back in the oven along with the tray of kale to roast for 7 minutes.
  3. Step: While baking, bring a medium pot of water to a boil and salt generously then cook the orzo until al dente according to package instructions. Drain the pasta, place back in the pot. To prevent clumping, drizzle the pasta with a little olive oil and toss to coat.
  4. Step: Combine the dressing ingredients together in a jar or bowl. If using a jar, seal the jar and shake the dressing ingredients until it emulsifies (becomes uniform). If in a bowl, use a whisk to whisk the ingredients together vigorously until it emulsifies.
  5. Step: Now assemble the salad. To a large salad bowl add the kale, orzo, roasted squash and chickpeas, parsley, pistachios, and dry cranberries. Drizzle the dressing overtop and then toss the salad until everything is coated evenly and well distributed. Serve and enjoy!

Notes

Do not rinse the pasta after draining. Just drain the pasta well and if not using right away, add it back to the pot with a drizzle oil and toss to coat to prevent it from clumping together. Make the orzo right before dressing the salad to better absorb the flavors. Try swapping in quinoa, farro, or barley.

  • Prep Time: PT15M
  • Cook Time: PT30M
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 385 kcal
  • Sugar: 9 g
  • Sodium: 320 mg
  • Fat: 16 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 8 g
  • Protein: 11 g
  • Cholesterol: 0 mg

Keywords: kale salad, orzo salad, roasted vegetable salad, vegan salad, maple lime dressing

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Find it online: https://easydashrecipes.com/kale-orzo-salad-with-maple-lime-vinaigrette-106538347431618643/