"Perfect for fall with sweet, tangy flavors... this is a pasta salad that takes the humble cranberry to a new level."
Cranberry Orzo Salad
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Prep time 15mins
Cook time 20mins
Serves or Makes: 3-4
Recipe Card
ingredients
- 2 cups cooked orzo
- 1/2 cup fresh cranberries
- 1 peeled and cubed navel orange
- 1/4 cup diced small red onion
- 1/4 cup Chopped fresh parsley
- 1/4 cup pepitas
- 1/4 cup dried cranberries
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1/2 teaspoon orange zest
- salt + pepper, To Taste
Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Place sliced cranberries on a parchment paper lined baking sheet and drizzle with 1 tablespoon olive oil. Roast for 20 minutes and set aside.
Step 3
While the cranberries are roasting, place the cooked orzo into a large bowl and add orange chunks, red onion and lemon juice. The acidity of the lemon juice and orange will soften the bite of the red onion.
Step 4
Next add the parsley and pepitas and thoroughly combine the ingredients. Note: you can toast the pepitas too.
Step 5
Add the roasted cranberries, including any oil that remains on the baking sheet to the orzo bowl and stir again.
Step 6
In a small bowl, whisk together the remaining olive oil with honey and orange zest. Pour this dressing over the orzo and combine all ingredients. Season to your liking with salt and pepper.