This Spring Veggie Orzo salad features whole wheat orzo, beautiful, fresh spring produce, sharp feta cheese, crunchy walnuts, and peppery arugula. Plus, topped with a bright, lemon dressing. It's the best of Spring on a plate!
Course
Main Course, Side Dish
Prep Time15minutes
Cook Time25minutes
AuthorDanielle
Ingredients
4-5radishescut into chunks
3-4medium to large rainbow carrotspeeled and cut into thick strips
Half a large red onioncut into chunks
1cuparugula
1cupspinach
1cupfresh snap peascut in half
1-2tablespoonsfresh parsely;
1/2cupfeta cheese
1/2cupwalnuts or pine nuts
1cupcooked whole wheat orzoregular orzo works too
Store-bought lemon vinaigretteI used this organic lemon dressing
Instructions
Pre-heat the oven to 400 degrees and grease or line with parchment paper a large baking tray.
Toss together the radishes, red onion, and carrots with olive oil and a heavy pinch of salt (plus pepper to taste). Spread out veggies evenly on baking tray. Bake for 12 minutes, flip, then baking for another 10-15 minutes or until veggies are browned and tender.
On a large serving platter, add the arugula and spinach, roasted veggies, fresh snap peas, and orzo. Top with feta cheese, nuts, and parsley.
Finish with desired amount of dressing. Toss before serving. Adjust seasonings as desired.