Kale Orzo Salad

If you read my blog on a regular basis, you know that my three kids are big fans of kale. I thought spring was the perfect time to come up with a Kale Orzo Salad recipe since it pairs nicely with grilled chicken or kabobs. This recipe also is perfect for spring or summer picnics or for a sunday side dish. Add grilled shrimp or chicken to make it a one dish meal or serve over arugula for a healthy lunch.

Kale Orzo Salad

Cook Time:

12 minutes

Prep Times:

20 minutes


4 servings


4 cups chopped fresh kale
1/4 cup plus 2 tablespoons olive oil, divided
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3/4 pound orzo, cooked and cooled
1/2 cup diced cucumber
1/2 cup diced purple onion
1/2 cup diced red bell pepper
1/4 cup pine nuts, toasted
1/3 cup finely chopped fresh basil
Crumbled feta cheese (optional)


1. In a large skillet, cook kale in 2 tablespoons hot oil over medium heat 5 minutes or until slightly wilted. Remove from heat; let cool and set aside.

2. In a small bowl, whisk together lemon juice, red wine vinegar, Dijon mustard and remaining olive oil. Set aside.

3. In a large bowl, combine orzo, cucumber, onion and bell pepper, mixing well. Add lemon juice mixture, pine nuts, basil and feta, if desired, mixing well. Cover and chill at least 1 hour.

12 thoughts on “Kale Orzo Salad”

  1. My kids are not big on kale (I usually make kale pesto – that’s the only way to sneak it in), but this would be great for a summer get together – I know I would love it.

  2. This exactly what I was looking for. We’ve gotten kale twice in our CSA basket. Since it’s not soup season, I wanted a salad. I need something GF so will use quinoa instead of orzo. Thanks for the inspiration!

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