ORZO WALNUT SALAD

Published on: 10/12/2022
orzo salad with walnuts

ORZO WALNUT SALAD

Sometimes it can be challenging to get all of your favorite foods into one dish. Sometimes it is easy :0). This is one of those dishes you can easily add any of your missing favorites while satisfying your body and your soul. You can make it as a side dish for the family, and add in desired extras to make it a complete meal for lunch the next day. Loading up this dish with Brussels sprouts, you only need about half of the usual amount of orzo.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Servings 4

Equipment

  • 8 oz whole wheat orzo prepared according to package directions
  • 1 1/2 pounds Brussels sprouts thinly sliced and chopped
  • 1 shallot, peeled and chopped
  • 1 Tablespoon olive oil
  • 4 garlic cloves minced
  • 2 Tablespoons walnut oil
  • 4 Tablespoons water
  • 2 Tablespoons lemon juice freshly squeezed
  • 1–2 Tablespoons fresh chives chopped
  • 1 1/2 Tablespoons honey mustard
  • freshly ground pepper and salt to taste

Ingredients
  

  • 8 ounces whole wheat orzo prepared according to package directions
  • 1 1/2 pounds Brussels sprouts thinly sliced and chopped
  • 1 shallot peeled and chopped
  • 1 Tablespoon olive oil
  • 4 garlic cloves minced
  • 2 Tablespoons walnut oil
  • 4 Tablespoons water
  • 2 Tablespoons lemon juice fresh squeezed
  • 1-2 Tablespoons fresh chives chopped
  • 1 1/2 Tablespoons honey mustard
  • freshly ground pepper and salt to taste
  • Optional toppings: 2 Tablespoons walnuts, chopped and toasted, 1 Tablespoon lemon zest, chickpeas, kidney beans, etc.

Instructions
 

  • Place a large skillet over medium heat. Add the olive oil and heat for 2–3 minutes.
  • Add the Brussels sprouts, shallot, garlic, and sauté for 8–10 minutes, or until tender and caramelized. (NOTE: You could skip the caramelizing and microwave to steam instead. I have made both ways, and both are delicious!)
  • While Brussels sprouts, shallots, and garlic are cooking, add walnut oil through honey mustard into the blender and process until smooth, about 2 minutes. Add pepper and salt to taste.
  • ​Combine orzo, Brussels sprout mixture, and dressing, in a large serving bowl. Stir until well combined.
  • Taste to add any additional pepper. Top with walnuts and lemon zest, if desired. Makes 4 servings.

Notes

This recipe can easily be doubled or tripled for a crowd.

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