Apple Feta Orzo Salad with Creamy Lemon Dressing

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

For the Salad

• 1½ cups (300 g) dry orzo pasta
• 2 crisp apples (Honeycrisp or Gala), diced
• 1 cup (150 g) crumbled feta cheese
• ½ cup (60 g) dried cranberries
• ½ cup (60 g) chopped pecans or walnuts, toasted
• 2 cups baby spinach, roughly chopped
• ¼ cup red onion, finely diced
• 2 tablespoons chopped fresh parsley

For the Creamy Lemon Dressing

• ⅓ cup (80 g) mayonnaise
• ¼ cup (60 g) plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente.
2. Drain the orzo and rinse under cold water to stop the cooking process. Drain well and let cool completely.
3. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest, honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper until smooth.
4. In a large mixing bowl, combine the cooled orzo, diced apples, feta cheese, dried cranberries, toasted pecans, spinach, red onion, and parsley.
5. Pour the dressing over the salad and gently toss until everything is evenly coated.
6. Refrigerate for 20–30 minutes before serving to allow the flavors to blend.
7. Toss lightly before serving and garnish with extra feta, toasted pecans, and parsley if desired.

Serving Suggestions

• Grilled chicken
• Roasted turkey
• Baked salmon
• Pork tenderloin
• Crusty artisan bread

Tips

• Toss the diced apples with a little lemon juice to help prevent browning.
• For extra sweetness, add a handful of halved red grapes.
• This salad can be made up to 24 hours in advance—add the nuts just before serving to keep them crunchy.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.