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Cranberry Goat Cheese Orzo Salad Recipe

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4.6 from 57 reviews

A refreshing and nutritious Cranberry & Goat Cheese Orzo Salad featuring tender orzo pasta, tangy goat cheese, sweet dried cranberries, crunchy nuts, and a zesty lemon-apple cider vinegar dressing. Perfect as a light meal or a flavorful side dish served chilled or at room temperature.

Ingredients

Main 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 orzo according to package instructions until al dente, then drain and let it cool slightly to avoid overcooking and clumping.
  2. Toss with Olive Oil: Transfer the warm orzo to a large bowl and drizzle with olive oil, gently tossing to coat the pasta and prevent sticking.
  3. Add Fruits, Nuts, and Herbs: Incorporate dried cranberries, chopped red onion, optional walnuts or pecans, and fresh chopped parsley into the bowl, mixing evenly.
  4. Mix Dressing: Stir in fresh lemon juice and apple cider vinegar into the salad, seasoning with salt and black pepper to enhance the flavors.
  5. Fold in Goat Cheese: Just before serving, gently fold in the crumbled goat cheese to retain its creamy texture without breaking it down completely.
  6. Serve: Serve the salad chilled or at room temperature as a light meal or a delicious side dish.

Notes

  • Optional nuts add a nice crunch but can be omitted for a nut-free version.
  • This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days.
  • For a vegan variation, substitute goat cheese with a plant-based cheese alternative.
  • Adjust acidity and seasoning according to taste preference.