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Kale Orzo Salad with Maple Lime Vinaigrette

Delicious Kale Orzo Salad with Maple Lime Vinaigrette Bliss

Enjoy a vibrant Kale Orzo Salad with Maple Lime Vinaigrette, blending nutrition and delicious flavors in a quick and satisfying dish.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo A quick-cooking pasta, ideal for salads; substitute with small pasta shapes, quinoa, or barley if preferred.
  • 4 cups Kale A nutrient-rich leafy green; can be replaced with shredded Brussels sprouts or broccoli.
  • 2 cups Honeynut Squash Offers a sweet flavor; can be swapped with butternut squash or sweet potato.
  • 1 can Chickpeas A protein source; can substitute butter beans, white beans, or lentils.
  • 1/2 cup Dried Cranberries Adds sweetness; can replace with chopped dates or fresh pomegranate.
  • 1/2 cup Pistachios Adds crunch and richness; substitute with pepitas or sunflower seeds for nut allergies.
For the Dressing
  • 1/4 cup Maple Syrup Sweetens the dressing; agave syrup is an alternative.
  • 1/2 cup Extra Virgin Olive Oil Enhances flavor; use good quality oil for best results.
  • 1 Juice Lime Provides zest and juice; fresh is best, but orange can be substituted.
  • 2 tablespoons White Wine Vinegar Offers tanginess; can be substituted with apple cider vinegar.
  • 1 small Shallots Imparts a mild, sweet flavor; substitute with red onion if needed.

Equipment

  • Oven
  • Sheet Pan
  • large pot
  • Mixing Bowl
  • Mason jar

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Drain and pat dry the chickpeas, then cube the honeynut squash into bite-sized pieces. Toss with olive oil, garlic powder, salt, and pepper on a sheet pan and roast for 25 minutes.
  3. After 25 minutes, add kale to another sheet pan, sprinkle with salt and pepper, and roast for an additional 7 minutes until crispy yet tender.
  4. Meanwhile, bring salted water to a boil. Add orzo and cook until al dente (8-10 minutes). Drain and drizzle with olive oil.
  5. In a bowl or mason jar, combine maple syrup, lime juice, olive oil, vinegar, and shallots. Whisk until emulsified.
  6. In a large bowl, combine roasted kale, orzo, chickpeas, honeynut squash, parsley, pistachios, and cranberries. Toss with vinaigrette.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 3500IUVitamin C: 90mgCalcium: 150mgIron: 3mg

Notes

Store in an airtight container for 3-5 days. Keep vinaigrette separate until serving. This salad is best enjoyed fresh, ideally within the first few days after preparation.

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