Crispy Parmesan Orzo Salad With Orange Maple Vinaigrette

A flavorful harvest salad topped with crispy parmesan orzo and dressed with an orange maple vinaigrette. Perfect for Thanksgiving or any fall occasion.

By @kalejunkie

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1 cup orzo
• 1 cup parmigiano reggiano cheese
• 2 cups sweet potatoes
• 0.3333333333333333 cup olive oil
• 2 tablespoons maple syrup
• 0.25 cup apple cider vinegar
• 1 navel orange
• 2 teaspoons dijon mustard
• 2 cloves garlic
• 1 small shallot
• 0.25 teaspoon cinnamon
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 bunches dino kale
• 0.75 cup medjool dates
• 2 honey crisp apples
• 1 cup pomegranate arils

Instructions

1. Preheat oven to 350F.
2. Cook orzo until it’s completely soft. Drain and set aside.
3. Line a baking sheet with parchment paper. Spread the parmigiano reggiano cheese in an even layer on the sheet. Spread cooked orzo on top and press into the cheese.
4. Bake for 15 minutes or until the edges are golden and brown. Let cool.
5. Increase oven temperature to 375F.
6. Add sweet potatoes to the baking sheet. Spray with avocado oil, salt, pepper and paprika. Toss well and bake for 30 minutes, tossing halfway through. Remove from oven.
7. Make the dressing. Add all ingredients to a small blender and blend until smooth. Taste and adjust seasonings as needed.
8. Assemble the salad. In a large bowl, add the kale, dates, apples, pomegranate and sweet potatoes.
9. Tear the Parmesan-orzo into tiny pieces and add to the salad. Toss with the dressing and serve.