Perfect fresh side dish full of delicious flavors and vibrant greens!
Having the same penne with pesto gets boring pretty quickly, so I knew that I had to change up my pesto pasta routine asap! I had never tried orzo before, but always thought it was such a fun shape and wanted to try it. So, I gave it a go and it turned out amazing! I made a huge batch and had it with my lunches all week. Another great plus is that this tastes great both hot and cold, so it works great for bringing lunches to school or work.
This orzo salad is…
– fresh and vibrant,
– full of flavor,
– easy to make,
– and perfect for school or work lunches!
Kale and Orzo Salad w/ Vegan Pesto
Perfect fresh side dish full of delicious flavors and vibrant greens!
Prep Time: 5 mins – Cook Time: 15 mins – Yield: 5-6 servings (as a side dish)
Ingredients:
– 3 tbsp vegan butter
– 2 cups orzo (I used whole wheat)
– 4 cups veggie broth
– 2 cups kale; tightly packed
– 1 tbsp lemon juice
– 1 tbsp olive oil
– pinch of salt
– pinch of pepper
– handful of dried cranberries (to taste)
– 3/4 cup – 1 cup pesto
– 1/4 cup toasted pine nuts (or you can buy raw pine nuts and toast them in a pan for 5 mins on medium heat or until browned)
Instructions:
- Add butter to a large pan on medium heat.
- Once the butter has melted, add the orzo and stir for 3-4 mins or until the orzo has soaked up the butter and slightly browned.
- Then, add the broth and cover. Cook for 10-12 mins, or until the orzo is soft.
- While the orzo is cooking, rip or chop the kale into bite-sized pieces and add to a large bowl along with the lemon juice, olive oil, salt, and pepper.
- Then, massage the kale with your hands for 2-3 minutes, until is is semi-wilted and tender.
- Once the orzo is done cooking, strain the excess broth out and add the orzo to the large kale bowl.
- Then, add the cranberries, pine nuts, and pesto and toss.
- Serve and enjoy! (you can serve immediately or refrigerate and serve cold)
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