The Forked SpoonOrzo Arugula Salad Recipe with Feta and Grapes
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Ingredients
Serves 8- 1 lb asparagus (chopped into 1-inch pieces)
- ½ pound red seedless grapes (halved)
- ⅓ cup grapeseed oil (or good-quality olive oil)
- ¼ cup fresh lemon juice
- 4 tablespoon olive oil (divided)
- 6 oz arugula
- ¼ cup pine nuts
- 8 oz feta cheese (crumbled)
- 1 teaspoon salt (divided)
- ¼ teaspoon black pepper
- 8 oz orzo (cooked according to package directions)
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Steps
- Step 1
Bring a large pot of water to a boil over high heat and cook the orzo until al dente. Drain and rinse thoroughly with warm water. Drain again.
- Step 2
Transfer the cooked orzo to a large baking sheet lined with parchment paper. drizzle with 3 tablespoons of good quality olive oil or grapeseed oil and sprinkle with 1/2 teaspoon of salt. Gently toss to coat and set aside.
- Step 3
Heat the remaining tablespoon of olive oil in a large skillet set over medium heat. Add the asparagus, cover, and cook until al dente, approximately 5 minutes. Remove and transfer to the same baking sheet as the cooked orzo.
- Step 4
In the meantime, whisk together the grapeseed oil, fresh lemon juice, black pepper, and remaining half teaspoon of salt. Set aside.
- Step 5
Add the arugula, crumbled feta cheese, red seedless grapes, and pine nuts to a large salad bowl. Gently mix to combine.
- Step 6
Add the cooled orzo and asparagus and drizzle with the lemon vinaigrette. Mix to combine and season with additional salt, to taste.
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Bring a large pot of water to a boil over high heat and cook the orzo until al dente. Drain and rinse thoroughly with warm water. Drain again.
Source: The Forked Spoon
