Orzo Salad

1 1/2 cups orzo pasta

2 crisp apples, diced

1/2 cup dried cranberries

1/2 cup crumbled feta cheese

1/2 cup candied pecans, chopped

1/4 cup red onion, finely diced

1/2 cup cucumber, diced

2 tablespoons fresh parsley, chopped

2 tablespoons fresh mint, chopped

Maple Apple Cider Dressing

3 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Optional Garnish

Extra candied pecans

Extra feta cheese

Dried cranberries

Fresh parsley

Apple slices

Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool completely.

In a large mixing bowl, combine the cooled orzo, diced apples, dried cranberries, feta cheese, candied pecans, red onion, cucumber, parsley, and mint.

In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until smooth.

Pour the dressing over the salad and toss gently until all ingredients are evenly coated.

Cover and refrigerate for at least 20 minutes to allow the flavors to blend.

Transfer the salad to a serving bowl or platter.

Garnish with extra candied pecans, feta cheese, cranberries, parsley, and apple slices before serving.

Serve chilled as a refreshing lunch, side dish, or holiday-inspired salad.

Calories: ~390 per serving

Carbohydrates: 46g

Fat: 18g

Protein: 9g

Fiber: 4g

Sugar: 18g