Description
This Fall Harvest Apple Orzo Salad combines the heartiness of orzo with the sweet crunch of fresh apples, showcasing the best of autumn flavors. It’s a vibrant addition to any meal, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1–2 crisp tart apples (like Granny Smith or Honeycrisp), chopped
- 2 cups fresh baby spinach
- ½ cup chopped walnuts
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Start by bringing a large pot of salted water to a boil. Add 1 cup of orzo and cook according to package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.
- While the orzo cools, chop 1-2 apples into bite-sized pieces, roughly 1 cup. If you prefer, you can peel them, but the skin adds color and nutrients.
- In a dry skillet over medium heat, toast about ½ cup of chopped walnuts for 3-5 minutes, stirring frequently until they're golden and fragrant.
- In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey (or maple syrup), and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled orzo, chopped apples, 2 cups of fresh spinach, toasted walnuts, and ½ cup of dried cranberries. Drizzle with the dressing and toss gently until everything is well coated.
- Finally, sprinkle ½ cup of crumbled feta cheese over the top and give it a light toss to combine.
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Feel free to substitute orzo with quinoa or farro, and use different nuts or dried fruits based on your preference. This salad can be made a day in advance; just keep the dressing separate until serving.