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Cranberry & Goat Cheese Orzo Salad: 20-Minute Irresistible Favorite Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

A quick and delicious Cranberry & Goat Cheese Orzo Salad that combines tangy goat cheese, sweet dried cranberries, and crunchy nuts with tender orzo pasta, dressed in a zesty lemon and apple cider vinegar dressing. Perfect for a light lunch or a vibrant side dish, ready in just 20 minutes.


Ingredients

Scale

Salad Ingredients

  • 1 cup dry orzo
  • 1 tablespoon olive oil
  • 1/2 cup dried cranberries
  • 1/3 cup goat cheese, crumbled
  • 1/4 cup chopped red onion
  • 1/4 cup chopped walnuts or pecans (optional)
  • 2 tablespoons fresh parsley, chopped

Dressing

  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper, to taste


Instructions

  1. Cook the Orzo: Cook the dry orzo according to the package instructions. Once cooked, drain it thoroughly and let it cool slightly to prevent it from becoming mushy in the salad.
  2. Toss with Olive Oil: Transfer the warm orzo to a large mixing bowl. Drizzle with olive oil and toss gently to coat the pasta, which helps prevent sticking and adds flavor.
  3. Add the Mix-ins: Add the dried cranberries, chopped red onion, and nuts (walnuts or pecans if using) along with the fresh chopped parsley to the orzo bowl.
  4. Dress the Salad: Pour in the lemon juice and apple cider vinegar. Season with salt and freshly ground black pepper to taste. Stir everything together gently yet thoroughly to combine the flavors.
  5. Fold in Goat Cheese: Just before serving, gently fold in the crumbled goat cheese to keep its creamy texture intact and maintain the salad’s visual appeal.
  6. Serve: This salad can be served chilled or at room temperature, making it a versatile dish for any occasion.

Notes

  • You can substitute walnuts or pecans with your favorite nuts, such as almonds or pine nuts.
  • For a dairy-free option, omit the goat cheese or substitute with vegan cheese.
  • Make sure to not overcook the orzo to keep the salad texture pleasant.
  • This salad keeps well refrigerated for up to two days, making it great for meal prep.
  • Add a handful of baby spinach or arugula for extra greens and nutrients if desired.