Ingredients

For the Salad

• 1½ cups dry orzo
• 3 cups fresh baby spinach, roughly chopped
• ½ cup dried cranberries
• ½ cup crumbled goat cheese
• ½ cup sliced almonds, lightly toasted
• ¼ cup finely diced red onion
• ½ cup cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped

Lemon Vinaigrette

• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Cook the Orzo

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions, usually 8–10 minutes, until tender but still slightly firm.

Drain the orzo thoroughly and rinse briefly under cool water to stop the cooking process. Transfer it to a large mixing bowl and allow it to cool for several minutes.

2. Toast the Almonds

Place the sliced almonds in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully because almonds can burn quickly.

Remove them from the skillet and let them cool.

3. Prepare the Dressing

In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and black pepper.

Whisk or shake vigorously until the dressing is smooth and well combined. Taste and adjust the lemon juice or seasoning if desired.

4. Assemble the Salad

Add the cooled orzo, chopped spinach, dried cranberries, goat cheese, toasted almonds, red onion, cherry tomatoes, and fresh parsley to a large bowl.

Pour the lemon vinaigrette over everything. Gently toss until the dressing coats the orzo and vegetables evenly. Be careful not to overmix so the goat cheese keeps some of its creamy texture.

5. Chill and Serve

Refrigerate the salad for 20–30 minutes before serving. This resting time allows the flavors to blend together.

Before serving, toss gently once more. If the salad seems dry after chilling, add a small drizzle of olive oil or a little extra lemon juice.

Serving

Serve chilled or at room temperature. Garnish with extra goat cheese, toasted almonds, fresh parsley, and a few dried cranberries for a beautiful presentation.

Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 20–30 minutes
Total Time: About 45–55 minutes

Tips & Variations

For extra protein, add chickpeas, grilled chicken, salmon, or shrimp. Feta cheese can be substituted for goat cheese if preferred. You can also add diced cucumber, roasted red peppers, avocado, or Kalamata olives for additional Mediterranean flavor.

For meal prep, store the salad in an airtight container in the refrigerator and keep a little extra dressing separately. Add the reserved dressing just before serving to refresh the texture and flavor.

The combination of sweet cranberries, creamy goat cheese, crunchy almonds, fresh spinach, and bright lemon dressing makes this an easy salad that feels both wholesome and indulgent.