Fall Harvest Apple Orzo Salad

Ingredients

For the Salad

• 1 cup dry orzo

• 1 large Honeycrisp or Gala apple, diced

• 1 cup baby spinach, chopped

• ½ cup dried cranberries

• ½ cup toasted pecans or walnuts, chopped

• ½ cup feta or goat cheese, crumbled

• ¼ cup red onion, finely diced

• 1 tbsp fresh parsley, chopped (optional)

For the Maple Dijon Dressing

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tbsp Dijon mustard

• 1 tsp lemon juice

• Salt & pepper to taste

Instructions

1. Cook the Orzo

1. Bring a pot of salted water to a boil.

2. Add orzo and cook 7–9 minutes, until al dente.

3. Drain and rinse briefly with cool water.

2. Prepare the Ingredients

4. Chop apples, spinach, nuts, and onion.

5. Crumble feta or goat cheese.

3. Make the Dressing

6. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper until smooth.

4. Assemble the Salad

7. In a large bowl, combine orzo, apples, spinach, cranberries, nuts, red onion, and parsley.

8. Pour dressing over the top and toss gently.

9. Fold in feta last so it doesn’t break apart.

5. Serve

10. Chill for 15–20 minutes or serve immediately.