When I first served this Cranberry Spinach Orzo at a family gathering, I didn’t expect it to steal the spotlight. After just one bite, everyone was already clamoring for the recipe well before dessert was served! I’m so grateful for these simple moments—where humble ingredients come together and make magic.
If you’re looking for a vibrant, fresh, and slightly tangy side dish (or even a light main!), this recipe is your next go-to. Let me show you why this one deserves a place at your table.
And hey—if this sounds like your kind of dish, don’t forget to subscribe below! I’ll send the full recipe straight to your inbox, plus plenty more fresh ideas you’ll love.
Overview of Cranberry Spinach Orzo with Toasted Walnuts & Feta
This vibrant Cranberry Spinach Orzo salad combines sweet, tangy, nutty, and creamy flavors for a deliciously balanced and nourishing pasta dish. It’s the kind of dish that works as well on a casual lunch plate as it does on a holiday spread.
Reasons to love this recipe
- Quick to make: Ready in under 30 minutes!
- Minimal ingredients: But maximum flavor.
- Customizable: Easily adapt to what’s in your pantry.
- Crowd-pleaser: Balanced flavors that work for all ages.
- Meal-prep friendly: Make ahead and enjoy chilled!
What does it taste like?
Imagine the soft, tender bite of orzo wrapped in olive oil and fresh lemon juice. Then, surprise! A bright burst of cranberry, a flavorful feta crumble, and the satisfying crunch of toasted walnuts. The spinach gently wilts into the warm pasta, making the entire dish feel both hearty and fresh. It’s a flavor medley that just works.
Benefits of this dish
This orzo salad isn’t just beautiful—it’s packed with feel-good ingredients. Spinach brings in a dose of iron and fiber. Walnuts give you healthy fats and crunch. Feta adds protein and tang, while cranberries offer a bit of natural sweetness and antioxidants. Together, it’s a wholesome combination that satisfies without feeling heavy.
Ingredients for Cranberry Spinach Orzo
Here’s everything you’ll need to bring this fresh and colorful dish together:
- 1 cup orzo pasta
- 2 cups fresh spinach (lightly packed)
- ½ cup dried cranberries
- ½ cup toasted walnuts, chopped
- ¼ cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt & pepper, to taste
Simple ingredients, big flavors.
Tools You’ll Need
Nothing fancy required—just your kitchen basics:
- Medium pot for boiling orzo
- Large mixing bowl
- Small skillet for toasting walnuts
- Strainer or colander
- Wooden spoon or salad tongs
And a sharp knife if you’re chopping the walnuts yourself!
Ingredient Additions and Substitutions
Want to make it your own? Try these swaps:
- Spinach: Use arugula for a peppery bite, or baby kale for more texture.
- Cranberries: Swap for golden raisins or chopped dried apricots.
- Walnuts: Toasted pecans or slivered almonds are also wonderful.
- Feta: Try goat cheese crumbles or shredded parmesan for a twist.
- Lemon juice: A splash of red wine vinegar can also add brightness.
Add-ins worth trying:
- Chickpeas for extra protein
- Add grilled chicken or shrimp to complete the dish as a satisfying main course.
- Fresh herbs like parsley, mint, or basil
- Diced cucumber or halved cherry tomatoes add a refreshing, juicy bite.
I promised you versatile, and here’s proof!
How to Make Cranberry Spinach Orzo with Toasted Walnuts & Feta
Let’s break it down step by step. You’ll have this on the table in no time!
1. Cook the Orzo
BrHeat a medium-sized pot of water, adding salt, and bring it to a rolling boil. Add one cup of orzo pasta and cook it until it’s nearly tender, following the timing guidelines on the package—typically around 7 to 9 minutes.
Once cooked, drain and let it cool slightly. You don’t want it hot enough to wilt the spinach completely—just warm.
2. Toast the Walnuts
While the orzo cooks, grab a dry skillet and toast your chopped walnuts over medium heat. Keep them moving and watch closely—they’ll go from toasty to burned fast.
After 3-4 minutes, when they smell nutty and rich, pull them off the heat and set aside.
3. Combine the Goodness
In a large bowl, toss together:
- Warm orzo
- Fresh spinach
- Dried cranberries
- Toasted walnuts
- Crumbled feta
You’ll already notice the gorgeous colors!
4. Dress it Up
Drizzle in the olive oil and lemon juice. Sprinkle with salt and pepper to taste.
Then—toss gently but thoroughly. You want the dressing to coat everything evenly, and the spinach to soften just slightly.
5. Serve and Enjoy
This can be served immediately, slightly warm, or chilled later. Honestly, it’s delicious every way. The flavors even deepen after some time in the fridge!
What to Serve with Cranberry Spinach Orzo
This dish works both as a side or a base. Here are some complementary pairing suggestions to complete your meal:
- Grilled chicken thighs with lemon and garlic
- Baked salmon with dill and lemon zest
- Oven-roasted veggies such as sweet potatoes, bell peppers, and zucchini
- Soup & salad combo—pair with tomato soup or lentil stew
Or, serve it buffet-style with other mezze: hummus, pita, olives, and stuffed grape leaves.
Tips for Making This Orzo Salad
- Use fresh spinach: It softens just enough in warm orzo and doesn’t turn soggy.
- Don’t overcook the orzo: Al dente gives it a better texture and prevents mushiness.
- Toast those walnuts: It brings out a deeper, more aromatic flavor.
- Balance the salt: Feta adds briny saltiness, so taste before adding more.
- Double batch it: This dish disappears quickly. Trust me.
And here’s a bonus: It travels well, so it’s picnic- or potluck-perfect.
Storage Instructions
Have leftovers? Lucky you!
- Refrigerator: Keep in a sealed container and consume within 3 to 4 days.
- Make ahead: You can prep the entire dish a day ahead. Just give it a quick toss before serving.
- Not freezer-friendly: The texture of spinach and feta won’t hold up well when thawed.
General Information About Orzo Salads
Orzo is a small, rice-shaped pasta popular in Mediterranean and Middle Eastern cuisine. Despite looking like rice, it’s 100% pasta—and that makes it ideal for salads because it soaks up dressings and flavors beautifully.
This kind of pasta salad works year-round. It’s light enough for spring and summer, yet hearty enough to sit beside roasted dishes in fall and winter. The combination of fruit, nuts, cheese, and greens gives it that perfect sweet-savory balance.
Frequently Asked Questions (FAQ)
Can I use another pasta instead of orzo?
Sure! Small pastas like pearl couscous, ditalini, or even quinoa can work as substitutes.
Is this recipe gluten-free?
Not as written—but you can use gluten-free orzo or substitute with quinoa for a gluten-free option.
Can I make this vegan?
Yes! Just skip the feta or use a plant-based feta alternative.
Can I add a protein?
Absolutely. Grilled chicken, roasted chickpeas, or even shredded rotisserie chicken all work great here.
Will the spinach get soggy?
Nope—as long as you don’t add piping hot orzo. Let it cool slightly first so the spinach only wilts gently.
Conclusion
There’s something so satisfying about the way this Cranberry Spinach Orzo hits every note—sweet, savory, creamy, and crunchy. It’s the kind of dish you can throw together in a pinch and still feel like a culinary genius when everyone raves about it.
Whether you’re serving it up for a family meal, packing it for lunch, or placing it at the center of a celebration, this orzo salad brings joy to the table in every bite.
Craving more Mediterranean-inspired goodness?
Here are a few more recipes you might love just as much:
- Mediterranean Chicken Bake with Lemon, Olives & Feta: A one-pan wonder loaded with bright lemon flavor and roasted veggies.
- Chickpea & Cucumber Couscous Bowls with Lemon Tahini Drizzle: Fresh, crunchy, and perfect for meal prep!
- Mediterranean Chicken with Balsamic Glaze & Roasted Veggies: A hearty, sweet-savory dinner packed with wholesome flavor.
Add these to your list and keep your week deliciously inspired!e!
Share Your Version!
Tried this Cranberry Spinach Orzo? I’d really like to see your results!
Leave a review below, or snap a pic and tag it on Pinterest. Your kitchen creations are the heart of this community.
Nutritional Information (per serving, approx.)
- Calories: 400
- Protein: 10g
- Carbohydrates: 48g
- Fat: 18g
- Fiber: 5g
Cranberry Spinach Orzo with Toasted Walnuts & Feta
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Cranberry Spinach Orzo with Toasted Walnuts & Feta is a beautiful balance of sweet, savory, and tangy. Tender orzo pasta meets fresh spinach, tart dried cranberries, crunchy toasted walnuts, and creamy feta—all brought together with a light lemon-olive oil dressing. It’s quick, colorful, and perfect for any season, whether you’re serving it warm or chilled. Great as a side or a light lunch on its own!
Ingredients
- 1 cup orzo pasta
- 2 cups fresh spinach (lightly packed)
- ½ cup dried cranberries
- ½ cup toasted walnuts, chopped
- ¼ cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
Salt & pepper, to taste
Instructions
Boil the Orzo: Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente, about 7–9 minutes. Drain and let cool slightly.
Toast the Walnuts: In a dry skillet over medium heat, toast the chopped walnuts for 3–4 minutes, stirring frequently, until fragrant and golden. Set aside.
Combine Ingredients: In a large bowl, toss together the orzo, fresh spinach, dried cranberries, toasted walnuts, and crumbled feta.
Dress the Salad: Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine.
Serve: Enjoy warm or refrigerate for 30 minutes and serve chilled!
Notes
Don’t skip toasting the walnuts—it brings out their rich, nutty flavor.
You can prep this salad up to a day in advance. Just store it covered in the fridge and give it a quick toss before serving.
Swap spinach with arugula or baby kale if you like a little more bite.
For extra protein, add chickpeas or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Pasta
- Method: Stovetop, Tossed
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl (~1¼ cups)
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg