Our summer partnership with Davis Natural Produce is back for our third season! Our veggie focus this week is kale! You can grab the freshest, organic local veggies (including the kale) from Davis Natural Produce at IME in North Conway M-F 10a-6p, or at Tuckermans Brewery on Fridays from 4-6:30pm.
There are some recipes that disappear from the bowl before you’ve even had a chance to grab seconds. This Kale Orzo Salad is one of them. It is also incredibly versatile and can be used with many combinations of fruit or veggies.
This version is packed with sweet apples, creamy goat cheese, toasted pine nuts, tender kale, and perfectly cooked orzo. Then everything gets tossed in a bright maple Dijon vinaigrette with one ingredient that completely takes it over the top—a generous splash of pomegranate balsamic from the North Conway Olive Oil Company.
The result is fresh, hearty, a little sweet, a little tangy, and perfect for everything from weeknight dinners to backyard cookouts.
Whether you’re meal prepping lunches or bringing something to a summer BBQ, this salad checks every box.
If you love simple, healthy recipes like this one, be sure to explore our Healthy Family Meals on a Budget resource (link below). It’s full of affordable, family-friendly recipes designed to make healthy eating easy—even on your busiest weeknights.
Why You’ll Love This Kale Orzo Salad
- Ready in about 30 minutes
- Perfect served warm or cold
- Great for meal prep
- Loaded with fiber, healthy fats, and fresh vegetables
- Sweet, savory, creamy, and crunchy in every bite
- Easily made vegetarian or topped with grilled chicken for extra protein
Ingredients
Salad
- 1 pound orzo
- 4 cups finely chopped kale, stems removed
- 2 Honeycrisp apples, diced
- 4 ounces goat cheese, crumbled
- ½ cup toasted pine nuts
- ¼ cup dried cranberries (optional)
- ¼ cup finely diced shallot
- ¼ cup chopped fresh parsley
Maple Dijon Pomegranate Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon fresh lemon juice
- Salt and freshly cracked black pepper, to taste
- A generous splash of pomegranate balsamic vinegar (I used the incredible pomegranate balsamic from North Conway Olive Oil Company.)
Instructions
1. Cook the Orzo
Bring a large pot of salted water to a boil and cook the orzo until al dente.
Drain, rinse briefly under cool water to stop the cooking, then toss with a drizzle of olive oil to prevent sticking.
2. Prepare the Kale
Place the chopped kale into a large bowl with a drizzle of olive oil and a pinch of salt.
Massage the kale with your hands for about one minute until the leaves soften and become a vibrant green.
3. Make the Dressing
Whisk together:
- Olive oil
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Lemon juice
- Salt
- Pepper
- A generous splash of pomegranate balsamic vinegar
Taste and adjust as needed. The dressing should be lightly sweet, tangy, and have a subtle fruity finish.
4. Assemble the Salad
In a large serving bowl combine:
- Cooked orzo
- Kale
- Apples
- Shallot
- Parsley
- Dried cranberries (if using)
Pour the dressing over everything and toss until evenly coated.
Just before serving, gently fold in the goat cheese and toasted pine nuts.
Tips for the Best Kale Orzo Salad
- Toast the pine nuts—they add incredible flavor and crunch.
- Don’t skip massaging the kale. It softens the leaves and makes them much more enjoyable.
- Toss diced apples with a squeeze of lemon juice if preparing ahead.
- Fold in the goat cheese at the very end so it stays creamy.
- This salad tastes even better after resting for 30 minutes.
Variations
One of my favorite things about this salad is how adaptable it is.
Try adding:
- Grilled chicken
- Rotisserie chicken
- Grilled shrimp
- Crispy bacon
- Roasted butternut squash
- Candied pecans instead of pine nuts
- Arugula instead of kale for a peppery bite
- Feta cheese if goat cheese isn’t your favorite
Storage
Store leftovers in an airtight container in the refrigerator for up to four days.
The flavors continue to develop overnight, making this one of my favorite make-ahead lunches.
If preparing several days ahead, reserve a little goat cheese and a handful of toasted pine nuts to sprinkle on just before serving.
Frequently Asked Questions
Can I make this orzo salad ahead of time?
Yes! In fact, it’s even better after a few hours in the refrigerator. If making it a day ahead, wait to add the goat cheese and pine nuts until serving.
What apples work best?
Honeycrisp, Pink Lady, Gala, and Fuji all hold their texture well and provide the perfect balance of sweetness and tartness.
Can I substitute another green for kale?
Absolutely. Baby spinach, arugula, or shredded Brussels sprouts all work beautifully.
What protein pairs well with this salad?
Grilled chicken, salmon, shrimp, rotisserie chicken, or chickpeas all make this salad a satisfying meal.
Can I make this gluten-free?
Yes. Simply substitute your favorite gluten-free orzo or another small gluten-free pasta.
How long will leftovers keep?
Stored properly in the refrigerator, this salad stays fresh for up to four days.
Final Thoughts
I love recipes that feel a little fancy but are secretly effortless.
The combination of crisp apples, creamy goat cheese, buttery pine nuts, hearty kale, and that fruity pomegranate balsamic creates a salad that’s equally at home on a holiday table, at a summer cookout, or packed into tomorrow’s lunch.
If you have access to a specialty olive oil and vinegar shop, don’t skip the pomegranate balsamic. It adds a rich, slightly sweet depth that brings the entire salad together.
This one will definitely be making regular appearances at our summer cookouts and potlucks.
Looking for More Easy Family Meals?
If you’re trying to get healthy dinners on the table without spending a fortune—or spending hours in the kitchen—you’ll love our Healthy Family Meals on a Budget collection.
Inside you’ll find:
- Easy weeknight dinners
- Budget-friendly recipes
- Meal prep inspiration
- Healthy comfort food
- Family-approved favorites
- Time-saving kitchen tips
Whether you’re feeding picky eaters or simply trying to make healthy eating easier, we’ve got plenty of recipes to help.