Looking for a spring salad that's delicious AND packed with nutrients? This is for you!
Today, we’re bringing you this delicious Spring Orzo Salad that Yasmeen Ali from Munching with Mariyah shared with us! This recipe embodies all the bright and citrusy flavors of the season! And the best part, it’s packed with over 15 grams of fiber and 18 grams of protein per serving!
Whether you’re whipping it up for a weeknight dinner or prepping it for lunch throughout the week, this is one seasonal recipe that you will be making on repeat!
Spring Orzo Salad
Ingredients
- 1 bunch of young asparagus, chopped
- ¾ cup orzo, dry, cooked according to package instructions
- 1 can butter beans, drained and rinsed
- ½ cup (approx. 20 ) green olives, pitted, and roughly chopped
- 6-7 artichoke hearts, halved
- ½ cup parsley, finely minced
- ½ cup (about 1 bunch) dill, finely minced
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 2 tbsp honey* Feel free to sub in maple syrup for the honey if you’re vegan.
- 2 tsp lemon zest (about 1 lemon)
- 1 clove garlic, finely minced or grated
- 1 tsp freshly cracked black pepper
Instructions
- Start by preheating your oven to 450°F and lining a baking sheet with parchment paper.
- Next, rinse the asparagus thoroughly and chop into small 1” pieces or slightly smaller. I usually don’t use the bottom 1/3 of the asparagus as it tends to be woody and tough. Add the chopped asparagus onto the prepared sheet pan and drizzle with a generous amount of olive oil and salt. Toss to coat the asparagus thoroughly. Bake the asparagus in the oven for 20-25 minutes until it’s browned and slightly charred.
- While the asparagus roasts, cook the orzo according to package instructions. Make sure to salt the pasta water!
- While the orzo and asparagus cook, add the butter beans, chopped olives, artichoke hearts, parsley, and dill to a large serving bowl. Once the asparagus and orzo are done cooking, add them to the serving bowl.
- In a saucepan, add all of the vinaigrette ingredients. Place on the stovetop, and heat on medium-high heat, whisking occasionally. Once the marinade starts to froth and bubble, take it off the heat.
- Pour the vinaigrette over the bowl and toss to combine and adjust for salt as needed. Let the salad sit for 5-10 minutes before serving!
Want to know WOT Yasmeen is all about?
Yasmeen’s philosophy around food is twofold – and super simple! Everything in moderation and mostly plants. She believes that if you approach food in a peaceful and non-judgmental way, your diet can encompass all foods.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
Recipe and images by @munchingwithmariyah
