Description
A crisp blend of massaged kale leaves and warm orzo tossed with juicy cherry tomatoes, cool cucumber, and fresh mint, all coated in a sweet-tart maple-lime dressing and crowned with creamy feta.
Ingredients
- 1.5 cups orzo
- 2 cups vegetable broth
- 5 ounces kale, stems removed and chopped
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring vegetable broth to a boil in a saucepan, add orzo, reduce heat to a simmer and cook until al dente, about 8–10 minutes, then drain and rinse under cold water.
- Place chopped kale in a large bowl, add olive oil and a pinch of salt, and massage the leaves until they soften and darken, about 2–3 minutes.
- In a small bowl or jar, whisk together lime juice, maple syrup, Dijon mustard, extra virgin olive oil, salt and pepper until emulsified.
- Add cooked orzo, cherry tomatoes, cucumber, red onion and mint to the massaged kale and toss to combine.
- Pour maple lime vinaigrette over the salad and toss gently until evenly coated.
- Sprinkle crumbled feta cheese over the top just before serving.
Notes
- Kale can be prepared up to a day ahead and stored in an airtight container to save time.
- For added texture, sprinkle toasted pine nuts or slivered almonds over the salad.
- Vinaigrette can be stored in the refrigerator for up to 5 days in a sealed jar.
- This salad holds well for up to 2 days, but is best enjoyed fresh.