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| Photo from Barefoot in the Kitchen |
opted to bring a salad. I don't often get to bring salads to Sunday dinner so it's always a treat for me.
We have some gluten free folks that come to Sunday dinner. So I made a version for them by just omitting the orzo. Then the following day I had some leftover spinach and some left over cooked chicken, so I made the same version for me for lunch, and it really was delicious with or without the orzo.
I didn't change anything about the recipe and honestly, I can't think of a single thing I'd do different. The dressing makes enough and then some. I wouldn't recommend dumping the whole thing in at once. I did half then mixed the salad and added just a tad more. That dressing goes a long way.
Spinach Orzo Salad with Cranberries and Goat Cheese
Recipe from Barefoot in the Kitchen
Serves 6
- 1/2 T light olive oil
- 8 ounces orzo pasta
- 4 c fresh baby spinach, roughly chopped
- 1/2 c sliced almonds
- 1/2 c Craisins or dried cranberries
- 2-4 ounces goat cheese, crumbled
- Optional: 2 c cooked chicken, chopped bite-size
Dressing Ingredients
- 1/4 c olive oil, divided
- 3 T white balsamic or champagne vinegar
- 1 T honey
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
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.
Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken - if desired.
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.
Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.
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