Orzo and Sweetpotato Salad with Dijon-Maple Dressing
This vibrant and colorful Orzo and Sweetpotato Salad with Dijon-Maple Dressing doesn’t just taste good. It’s also good for you! It’s made with nutritious and delicious ingredients like bone broth, roasted sweetpotato, spinach, apple, cucumber, onion, fresh herbs and more. This dish is packed with different flavors and textures, and then tossed with a tangy, garlicky, and slightly sweet dijon-maple dressing. Serve this orzo salad warm, chilled, or at room temperature. If you’re looking for additional protein or meat in this salad, grilled chicken or tofu are wonderful options. This is a simple recipe that can be prepared for the week ahead, or served at a gathering with friends and family. Best of all, you can enjoy leftovers for the next few days - if there’s any left!
Servings: 6 people
Calories: 495kcal
Ingredients
Dressing
- 1/4 cup olive oil extra virgin
- 1/2 small lemon juiced
- 2 tbsp apple cider vinegar
- 2 cloves garlic
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp salt Kosher
- 1/2 tsp black pepper freshly ground
Orzo Salad
- 2 large sweetpotatoes peeled and cut into 1 inch cubes
- 1 tbsp olive oil extra virgin
- 2 cups orzo
- 2 cups water
- 2 cups chicken bone broth or low sodium chicken broth (vegetable stock or broth if you’re looking to keep this recipe vegetarian)
- 3 cups baby spinach
- 1 sweet apple (Gala) cut into 1/2 inch cubes
- 1/2 red onion very thinly sliced
- 1 cup cucumber diced
- 1/4 cup pine nuts
- 3 tbsp cranberries dried
- 4 oz goat cheese crumbled
- 1/4 cup parsley roughly chopped, plus more for serving
- salt Kosher, for seasoning
- black pepper freshly ground, for seasoning
Instructions
- Preheat oven to 375 F degrees.
Prepare the Dressing
- Add olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper to a food processor. Pulse to combine, and then blend until smooth. Transfer to a jar or airtight container. Place aside.
Orzo Salad
- Toss sweetpotatoes in olive oil. Season with salt and pepper to taste. Assemble in a single layer on a parchment lined sheet pan. Roast 30 minutes, tossing halfway through cook time.
- Add water and broth to pot and season with salt. Bring to a rolling boil. Reduce to a simmer. Add pasta and cook uncovered until tender and fluffy, about 8-10 minutes. Drain orzo. Transfer to a large shallow serving bowl. Top with spinach. Drizzle lightly and toss immediately with some olive oil to wilt spinach.
- Add apple, onion, cucumber, pine nuts, dried cranberries, goat cheese, and parsley to bowl. Gently stir to combine. Add dressing, stir to combine. Season with additional salt and pepper, if desired. Garnish with additional chopped parsley for serving warm or at room temperature. Store for up to five days in the refrigerator, covered.
Notes
Nutrition Facts
Orzo and Sweetpotato Salad with Dijon-Maple Dressing
Amount per Serving
Calories
495
% Daily Value*
Fat
21
g
32
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
11
g
Cholesterol
9
mg
3
%
Sodium
378
mg
16
%
Potassium
675
mg
19
%
Carbohydrates
64
g
21
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
15
g
30
%
Vitamin A
12541
IU
251
%
Vitamin C
15
mg
18
%
Calcium
100
mg
10
%
Iron
3
mg
17
%
Net Carbohydrates
58
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 495kcal | Carbohydrates: 64g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 378mg | Potassium: 675mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12541IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 3mg | Net Carbohydrates: 58g