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Kale Orzo Salad with Maple Lime Vinaigrette

Kale Orzo Salad with Maple Lime Vinaigrette for Vibrant Days

Delicious Kale Orzo Salad with Maple Lime Vinaigrette featuring vibrant ingredients and robust flavors.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Substitute with any small pasta shape if desired.
  • 4 cups Kale Can be replaced with shredded brussels sprouts or broccoli.
  • 2 cups Honeynut Squash Swap with butternut squash or sweet potato.
  • 1 each Lime Use both zest and juice, or try orange for variety.
  • 1/2 cup Pistachios Use roasted, unsalted, or swap with pepitas if allergic.
  • 1 cup Chickpeas Rinse and drain well; alternatives include butter beans or lentils.
  • 1/2 cup Dried Cranberries Replace with chopped dates or omit if preferred.
For the Maple Lime Vinaigrette
  • 1/4 cup Maple Syrup Agave syrup can be used instead.
  • 1/3 cup Extra Virgin Olive Oil Choose a high-quality brand for the best taste.
  • 1 each Shallots Can be substituted with a small amount of red onion.
  • 2 tablespoons White Wine Vinegar Apple cider or red wine vinegar are good alternatives.

Equipment

  • baking sheet
  • large pot
  • whisk
  • mixing bowl
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather baking sheets and parchment paper.
  2. Rinse and dry the chickpeas, toss them with olive oil, salt, and pepper. Coat cubed honeynut squash in oil and seasoning. Spread both on lined baking sheet and roast for 25 minutes, stirring halfway through.
  3. Prepare the kale by tearing it into bite-sized pieces, drizzling with olive oil, and sprinkling with salt. Transfer to another baking sheet and roast for 7 minutes until crispy and tender.
  4. Bring a large pot of salted water to a boil. Cook orzo according to package instructions, 8-10 minutes. Drain and drizzle with olive oil.
  5. In a small bowl, whisk together maple syrup, lime juice, lime zest, olive oil, shallots, and white wine vinegar until emulsified.
  6. In a large mixing bowl, combine roasted chickpeas, squash, crispy kale, cooked orzo, parsley, pistachios, and dried cranberries. Drizzle vinaigrette over and toss gently.
  7. Serve immediately or let sit for a few minutes to allow flavors to meld. Enjoy warm or chilled.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 150mgPotassium: 500mgFiber: 10gSugar: 8gVitamin A: 1800IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

This salad can be stored in an airtight container in the fridge for 3-5 days. Best enjoyed fresh.

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