Crispy Parmesan Orzo Harvest Salad
A Thanksgiving showstopper: crispy parmesan orzo, soft pasta, fall veggies, and an orange maple vinaigrette for major fall vibes. Delicious and never boring.
Servings 8 Servings
Calories 321kcal
Ingredients
- 1 Cup Parmigiano Reggiano Cheese freshly grated
- 1 Cup Cooked Orzo
- 1-2 Sweet Potatoes ~2 cups, cut into tiny bite size pieces
- 2 Bunches Lacinato/Dino Kale stems removed and chopped finely
- ¾ Cup Medjool Dates pitted and chopped
- 2 Honey Crisp Apples chopped
- 1 Cup Pomegranate Arils
For the Orange Maple Dressing:
- ⅓ Cup Olive Oil
- 2 Tablespoons Maple Syrup
- ¼ Cup Apple Cider Vinegar
- 1 Navel Orange juiced and 2 teaspoons orange zest
- 2 Teaspoons Dijon Mustard
- 2 Cloves Garlic
- 1 Small Shallot ~2 tablespoons chopped
- ¼ Teaspoon Cinnamon
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this salad, start by preparing the crispy parmesan orzo. Cook the orzo until it’s very soft — this is the one time you want to overcook your pasta. Drain it and set it aside to cool slightly. Preheat your oven to 350°F and line a baking sheet with parchment paper. Add the grated parmesan in an even layer, then spread the cooked orzo on top, pressing it gently into the cheese.
- Transfer the tray to the oven and bake for 15 minutes, until the edges are golden and the parmesan is crispy. Remove the tray from the oven and let the parmesan-orzo cool completely; it will harden as it cools.
- Next, increase the oven temperature to 375°F. Add the sweet potatoes to a baking sheet and spray them with avocado oil. Season with salt, pepper, and paprika, and toss to coat. Bake the sweet potatoes for 30 minutes, tossing halfway through, until they’re tender and lightly caramelized.
- While the sweet potatoes roast, prepare the dressing. Add all of the dressing ingredients — olive oil, maple syrup, apple cider vinegar, orange juice and zest, dijon mustard, garlic, shallot, cinnamon, salt, and pepper — to a small blender and blend until completely smooth.
- Once everything is ready, assemble the salad. Add the chopped kale, dates, apples, pomegranate arils, and roasted sweet potatoes to a large bowl. Tear the cooled parmesan-orzo sheet into bite-sized pieces and add them to the bowl. Pour the dressing over the top, toss to combine, and serve.
Video
Nutrition
Calories: 321kcal | Carbohydrates: 43g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 559mg | Potassium: 608mg | Fiber: 7g | Sugar: 23g | Vitamin A: 10939IU | Vitamin C: 79mg | Calcium: 361mg | Iron: 2mg
