Orzo, Kale + Goat Cheese Salad with Raspberry Vinaigrette
Many of us start the new year with a resolution to get healthy and maybe lose a pound or two.
Everyone knows that if this is your resolution and you’re on a diet, then you should be eating salad.
Most salads are light, nutritious, and crunchy—and usually plain, boring, and unsatisfying.
I don’t know about you, but if I only have salad for lunch or dinner, I’m usually left feeling hungry and dreaming about something more exciting to eat next time.
Well have no fear—my Orzo, Kale and Goat Cheese Salad is here!
The orzo is slightly warm and it wilts the kale ever so slightly—making it tender.
And then when you add the crunchy apples, the chewy cranberries, and the juicy oranges, there are so many textures and flavors that you can't help but be excited by this salad!
Top all this with my favorite new raspberry dressing and you will be eating this standing up in the kitchen.
This is not your average salad.
Orzo, Kale + Goat Cheese Salad with Raspberry Vinaigrette
servings: 4 cups of salad with about 1¼ cups Raspberry Vinaigrette; serves 2-4
Raspberry Vinaigrette:
- 1 cup raspberries (frozen or fresh)
- 2 tablespoons sugar
- 2/3 cup balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon kosher salt
- Pinch of ground black pepper
Orzo, Kale + Goat Cheese Salad:
- 1 cup uncooked orzo pasta
- 1 orange, peeled + separated into segments
- 2 cups of kale, destemmed + finely sliced
- ½ cup chopped golden delicious apple
- ¼ cup Raspberry Vinaigrette
- ½ teaspoon kosher salt
- Juice of half a lemon
- ¼ cup crumbled goat cheese (optional)
Raspberry Vinaigrette:
- Mix the raspberries and sugar in a medium bowl, and let the mixture sit until the raspberries become juicy—2-10 minutes (fresh raspberries will take longer than frozen).
- Mash the berries with a spoon and add the remaining ingredients to the bowl, whisking vigorously until all is well combined. Set aside.
- *You can also place all ingredients in a blender and blend until smooth.
Orzo, Kale + Goat Cheese Salad:
- Cook the pasta according to the package instructions. While the pasta cooks, cut each orange segment into 4-6 pieces (this should make about 1 cup).
- Drain the pasta, and then toss it with the kale in a large bowl. Stir this mixture together and then let it sit until the kale is slightly wilted—3-5 minutes.
- Add the remaining ingredients except the goat cheese and toss everything together. Serve warm or at room temperature, topped with goat cheese if desired.
