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Christmas Salad Recipes: Orzo with a Cranberry Walnut Crumble

This orzo with a cranberry walnut crumble is the perfect addition to your Christmas salad recipes. It's full of warming, seasonal flavors that you're going to love.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 776 kcal
Course: Salad
Cuisine: Greek

Ingredients

For the cranberry walnut crumble
  • 1 tbsp butter
  • 1/2 cup frozen Cape Cod Cranberries
  • 1/2 cup brown sugar
  • 7 tbsp chopped walnuts
  • 1/8 tsp chili flakes
For the dressing
  • 1/4 cup olive oil
  • 1/2 tbsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • juice of one lemon
  • 1/2 tbsp red wine vinegar
  • 2 small garlic cloves pressed
For the salad
  • 1 cup dried orzo pasta
  • 2 cups chopped spinach
  • 1 fennel bulb sliced thin
  • 3/4 cup feta cheese crumbled
  • 1/3 cup Castelvetrano olives finely chopped

Instructions

For the cranberry walnut crumble
    Cup of Yum
  1. Make the cranberry walnut crumble: Add butter to a skillet over medium heat. Once melted add frozen cranberries, cook stirring often until cranberries are cooked to a jammy like texture. Turn to medium low and add brown sugar. Stir fairly constantly until brown sugar is dissolved and a bit syrupy. Keep cooking for a minute or two until everything is combined. Add chopped walnuts and pinch chili flakes, stir to combine. Cook 1-2 more minutes until everything is a jammy like texture. Pour onto a small parchment lined plate and spread out a bit. Let set until cooled in the freezer, about 20 minutes.
For the dressing
  1. To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
For the salad
  1. Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and rinse in cold water. Set aside.
  2. To assemble the salad, mix together the cooled orzo with the chopped spinach, sliced fennel, crumbled feta cheese and finely chopped olive. Pour the dressing over the salad and toss to combine. Finally, remove the cooled cranberry walnut crumble from the freezer and tear into bite-sized pieces. Add to the salad and toss once more. Serve and enjoy!

Notes

  • If you love this salad you'll enjoy our Greek Pasta Salad with Lemon Garlic Shrimp

Nutrition Information

Calories 776kcal (39%) Carbohydrates 75.1g (25%) Protein 14.4g (29%) Fat 50.9g (78%) Saturated Fat 11.6g (58%) Polyunsaturated Fat 10.2g Monounsaturated Fat 26.7g Cholesterol 32.7mg (11%) Sodium 593.4mg (25%) Fiber 4.8g (19%) Sugar 30.4g (61%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 776

% Daily Value*

Calories 776kcal 39%
Carbohydrates 75.1g 25%
Protein 14.4g 29%
Fat 50.9g 78%
Saturated Fat 11.6g 58%
Polyunsaturated Fat 10.2g 60%
Monounsaturated Fat 26.7g 134%
Cholesterol 32.7mg 11%
Sodium 593.4mg 25%
Fiber 4.8g 19%
Sugar 30.4g 61%

* Percent Daily Values are based on a 2,000 calorie diet.