Healthy Recipes/ Salad Recipes/ Vegan Recipes

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.

Orzo Arugula Salad with Lemon Basil Vinaigrette

This salad is perfect for late summer and early fall. It’s got fresh greens and a homemade lemon basil vinaigrette, but also cranberries and toasted almonds. The original, authentic recipe includes pine nuts, not almonds. Pine nuts can be pretty expensive. It also called for a scoop of ricotta which is probably a lot easier to find in most grocery stores, however, if you can find burrata I highly recommend grabbing some!

Burrata is a ball of fresh Italian mozzarella cheese. It is filled with rich, thick cream. It’s perfect in salads or with grilled fruit and vegetables. It also tastes amazing with toasted bread and fresh pesto or bruschetta.

How To Make Orzo Arugula Salad with Lemon Basil Vinaigrette

For this recipe, you’ll want to cook the orzo first. Let it cool and toss with a drizzle of olive oil. Meanwhile, wash the greens, chop the ingredients for the dressing, and toast the almonds. Once everything is ready, toss it in a large mixing bowl, then plate on a large serving platter or on individual salad plates. Add the burrata and drizzle with olive oil, add a crack of black pepper and a pinch of flaky sea salt.

Orzo Arugula Salad with Lemon Basil Vinaigrette

This salad packed with so many textures and flavors and they all work so well together! It’s a fresh, vibrant salad perfect for those last few days of summer and early fall.

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2

Ingredients
  

For the orzo:

  • 2 tsp. olive oil
  • 1 c. uncooked orzo

For the salad:

  • 3 tbsp. chopped sun-dried red bell peppers in oil chopped
  • 2 balls burrata or 1/3 c. ricotta cheese
  • 5 oz. baby arugula or baby arugula blend washed and dried
  • 1/4 c. sliced almonds or pine nuts toasted
  • 1/4 c. dried cranberries
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. coarse kosher sea salt

For the dressing:

  • 1/4 c. olive oil
  • 1/4 c. fresh lemon juice + 1 tsp. lemon zest
  • 1 clove garlic
  • 1/2 tsp. dijon mustard
  • half a small shallot
  • 8 basil leaves
  • 1 tsp. sugar
  • 1/4 tsp. coarse kosher sea salt
  • pinch ground black pepper

Instructions
 

  • Set a large saucepan with water over high heat, bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
  • In a large mixing bowl combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
  • In a food processor or blender, combine all ingredients for the dressing, pulse until emulsified.
  • Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.

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