Kale Orzo Salad

5 from 1 vote

Forget every kale salad you’ve met before this one. Packed with crunchy veggies and toasted almonds, with tender bites of orzo pasta, and all tossed in creamy maple tahini dressing - this Kale Orzo Salad is the only one you’ll ever need.

Prep Time15

Cook Time15

Total Time30

Course: Salad, Salad Dressing

Keyword: easy recipe ideas, easy salad recipe, kale salad, lunch

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Large Saucepan
Half Sheet Pan
Cutting Board
Sharp Knife

Ingredients

1 bunch curly leaf kale
1/2 small head red cabbage
3/4 cup uncooked orzo pasta
1/2 cup sliced or slivered almonds
1/3 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons tahini
2 teaspoons maple syrup
1/2 teaspoon kosher salt
1/2 cup shredded parmesan cheese

Instructions

Preheat the oven to 400°F.
Bring a large pot of salted water (for the orzo) to a boil.
While the water is coming to a boil, remove the tough stems from the kale and slice the core out of the cabbage. Finely chop the kale leaves and red cabbage.
By this point the water for the orzo should be boiling. Cook the orzo according to package directions.
Spread the almonds out on a small rimmed baking sheet. Bake, shaking the pan halfway through cooking, until the almonds are toasted and fragrant, 5 to 7 minutes.
Combine the olive oil, vinegar, tahini, maple syrup, and salt in a lidded jar and shake until smooth. (Note: Tahini dressings have a tendency to separate, so just keep shaking until it’s smooth and even.)
When the orzo is done, drain and rinse it with cool water.
In a large salad bowl, combine the kale, cabbage, orzo, almonds, cheese, and dressing.

Nutrition