Published October 29, 2019
The leaves are changing, there’s a chill in the air, and Halloween is only a couple days away. Autumn is in full force and that means it’s the perfect time for our fall harvest orzo salad.
4 cups cooked orzo, chilled (about 1 2/3 cup dried orzo)
1 cup dried cranberries
2 cups apple, diced
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
½ teaspoon freshly ground black pepper
2 tablespoons fresh basil, chopped
½ cup crumbled blue cheese
¼ cup blanched almonds, chopped
1. Prepare the orzo as directed on the packaging.
2. In a medium bowl, add all of the ingredients except blue cheese and almonds, gently combining until well incorporated.
3. Transfer the mixture to a serving dish, sprinkle with the crumbled blue cheese and almonds and serve.
Fat 13.5 g
Carbohydrates 40 g
Protein 7 g
Dietary Fiber 3.6 g
Calcium 71 mg
Phosphorus 110 mg
Sodium 121 mg
Potassium 146 mg
If you enjoy this recipe, check out our cookbook (it would also make a great gift!)