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