Mediterranean Cranberry Orzo Salad with Spinach and Almonds
This Mediterranean Cranberry Orzo Salad is a refreshing and colorful dish that perfectly balances sweet, savory, and nutty flavors. The chewy dried cranberries pair beautifully with tender orzo pasta, fresh baby spinach, and crunchy toasted almonds. A zesty lemon-olive oil vinaigrette ties everything together, making it a light yet satisfying salad. Ideal for potlucks, light lunches, or as a side to grilled meats or fish, this salad is as nutritious as it is delicious!
Time Required:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6
Ingredients:
For the Salad:
1 cup dry orzo pasta
2 cups fresh baby spinach, roughly chopped
1/2 cup dried cranberries
1/3 cup sliced almonds, toasted
1/4 cup red onion, finely diced
1/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley (optional)
For the Lemon Vinaigrette:
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest
1 tsp Dijon mustard
1 small clove garlic, finely minced or grated
1/2 tsp honey (or maple syrup for vegan option)
Salt and pepper, to taste
Instructions:
Cook the Orzo:
In a medium pot, bring salted water to a boil. Add orzo and cook according to package directions (about 8–10 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Toast the Almonds:
In a dry skillet over medium heat, toast the sliced almonds until golden and fragrant (2–3 minutes). Stir frequently to avoid burning. Set aside to cool.
Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
Assemble the Salad:
In a large bowl, combine the cooked orzo, spinach, cranberries, red onion, toasted almonds, and feta. Pour the dressing over the salad and toss well to combine.
Chill & Serve:
Let the salad rest for 10–15 minutes in the fridge (optional) to allow the flavors to meld. Serve chilled or at room temperature.
Tips:
Cool the orzo completely before mixing to prevent wilting the spinach.
Make it ahead: Great for meal prep—store in an airtight container in the fridge for up to 3 days.
Toast nuts fresh: Toasted almonds add a deeper flavor and extra crunch—don’t skip this step!
Adjust sweetness: Add more cranberries for a sweeter profile or more lemon juice for a tangier punch.
Go vegan: Omit feta or use vegan feta substitute.
Variations:
Add protein: Toss in grilled chicken, shrimp, or chickpeas for a complete meal.
Use kale or arugula: Swap spinach with chopped kale (massaged with olive oil) or peppery arugula.
Swap the grain: Try it with couscous, quinoa, or farro instead of orzo.
Add Mediterranean extras: Olives, sun-dried tomatoes, or chopped cucumber give extra Mediterranean flair.
Use different nuts: Substitute almonds with walnuts, pistachios, or pine nuts.
Q&A:
Q: Can I use frozen spinach instead of fresh?
A: Fresh spinach is recommended for texture, but if using frozen, thaw and squeeze out excess water before adding.
Q: What if I don’t have Dijon mustard?
A: Use a mild yellow mustard or a dash of vinegar instead.
Q: Can I make it dairy-free?
A: Yes! Just skip the feta or replace with a dairy-free alternative.
Q: Is this served hot or cold?
A: Best served chilled or at room temperature.
Nutrition (Per Serving – Approximate):
Calories: 320
Protein: 7g
Fat: 18g
Carbs: 34g
Fiber: 3g
Sugar: 8g
Sodium: 230mg
(Values will vary depending on exact ingredients and portion sizes.)
Conclusion:
The Mediterranean Cranberry Orzo Salad is the perfect balance of bright, fresh, and hearty. Whether you’re planning a picnic, prepping lunch for the week, or looking for a standout side dish, this salad delivers bold flavor and nourishing ingredients. It’s easy to customize and even easier to love—wholesome, colorful, and irresistibly good!