Cranberry-Orange Orzo Salad
This colorful Thanksgiving pasta salad makes a tasty and healthy side dish for your holiday table. Sweet-and-tangy cranberry dressing perfectly complements the orange, creating a delicious compliment to your turkey or an alternative meal option for vegetarians.
Ingredients
- 4 oz orzo
- 1 navel orange about 7 oz.
- 2 tbsp cranberry sauce
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 clove garlic minced
- ½ tsp. salt
- ¼ tsp. pepper
- Pinch chili flakes
- 4 cup baby arugula 4 oz
- ¼ cup toasted walnuts 1 oz, chopped
- ¼ cup cranberries 1 oz, dried
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, trim top and bottom ends of orange.
- Stand the fruit on one of the cut ends; remove the outer peel, following the natural curve of the fruit to remove the bitter white pith.
- Working over a bowl to catch juices, cut between membranes to release segments; set aside.
- Whisk together cranberry sauce, oil, 2 tbsp orange juice (from segments), vinegar, garlic, salt, pepper and chili flakes; toss with pasta.
- Stir in arugula, orange segments, walnuts and dried cranberries.
Notes
Tips: If you don’t have a navel orange, use 2 clementine or mandarin oranges.[br] Substitute pecans, pumpkin seeds, or almonds for walnuts.
Nutrition
Calories: 256 kcal | Carbohydrates: 32 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Cholesterol: 1 mg | Sodium: 52 mg | Potassium: 252 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 572 IU | Vitamin C: 25 mg | Calcium: 65 mg | Iron: 1 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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