Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente.

Drain well and rinse briefly under cool water to stop the cooking process. Transfer to a large bowl and allow it to cool.

2. Toast the Pecans

Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and cool.

3. Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, garlic, salt, and black pepper until well combined.

4. Assemble the Salad

Add the cranberries, toasted pecans, spinach, feta, red onion, and parsley to the cooled orzo.

Pour the dressing over everything and gently toss until evenly coated.

5. Chill and Serve

Refrigerate the salad for 20–30 minutes before serving. Give it another gentle toss and adjust the seasoning if needed.