Spinach and Orzo Salad with Cranberries and Candied Pecans

Spinach and Orzo Salad with Cranberries and Candied Pecans

A fresh, colorful salad combining tender orzo pasta, baby spinach, sweet cranberries, and crunchy candied pecans, tossed in a light tangy dressing. It’s perfect as a side dish, light lunch, or potluck salad.

Ingredients (Serves 4)

For the Salad

• 1 cup orzo pasta

• 3 cups fresh baby spinach

• ⅓ cup dried cranberries

• ½ cup candied pecans (roughly chopped)

• ¼ cup crumbled feta cheese (optional)

• ¼ small red onion (thinly sliced)

• ½ cucumber (diced)

For the Dressing

• 3 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp apple cider vinegar

• 1 tsp honey or maple syrup

• ½ tsp Dijon mustard

• ¼ tsp salt

• ¼ tsp black pepper

Instructions

1. Cook the Orzo

1. Bring a pot of salted water to a boil.

2. Add orzo and cook according to package instructions (usually 7–9 minutes) until tender.

3. Drain and rinse briefly with cool water to stop cooking.

4. Let it cool completely.

2. Prepare the Dressing

In a small bowl or jar whisk together:

• olive oil

• lemon juice

• apple cider vinegar

• honey

• Dijon mustard

• salt and pepper

Mix until well combined.

3. Assemble the Salad

In a large bowl combine:

• cooked and cooled orzo

• baby spinach

• dried cranberries

• candied pecans

• sliced red onion

• diced cucumber

• feta cheese (if using)

4. Toss the Salad

1. Pour the dressing over the salad.

2. Toss gently until everything is evenly coated.

5. Serve

Serve immediately or refrigerate for 20–30 minutes so the flavors blend.

Optional Add-Ins

• Grilled chicken for protein

• Sliced avocado

• Cherry tomatoes

• Goat cheese instead of feta

• Sunflower seeds or pumpkin seeds

Tips

• If serving later, add the candied pecans just before serving to keep them crunchy.

• Use whole wheat orzo for a healthier version.

• A little orange zest in the dressing adds a bright citrus flavor.