Cranberry-Orange Orzo Salad Recipe

Dinner time! Check out this very colorful & healthy side dish just in time for fall. The sweet and tangy cranberry dressing complements the orange in the recipe. This can be a side dish or an alternative meal option for vegetarians!

Cranberry-Orange Orzo Salad Recipe 


4 oz. orzo
1 navel orange (about 7 oz.)
2 tbsp. cranberry sauce
2 tbsp. olive oil
1 tbsp. white wine vinegar
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
Pinch chili flakes
4 cups/4 oz. baby arugula
1/4 cup/1 oz. chopped toasted walnuts
1/4 cup/1 oz. dried cranberries
  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, trim top and bottom ends of orange. Stand fruit on one of the cut ends; remove outer peel, following natural curve of fruit to remove bitter white pith. Working over a bowl to catch juices, cut between membranes to release segments; set aside.
  3. Whisk together cranberry sauce, oil, 2 tbsp orange juice (from segments), vinegar, garlic, salt, pepper and chili flakes; toss with pasta.
  4. Stir in arugula, orange segments, walnuts and dried cranberries.
  • If you don’t have a navel orange, use 2 clementine or mandarin oranges.
  • Substitute pecans, pumpkin seeds or almonds for walnuts.
Makes 4 servings. Per serving: 277 calories, 12 g fat, 1 g saturated fat, 0 mg cholesterol, 166 mg sodium, 39 g carbohydrate, 3 g fiber, 13 g sugars, 5 g protein

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