Orzo Salad with Arugula and Prunes
This orzo salad from Chef Jackie Newgent, RDN, CDN is similar to a classic pasta salad, but loaded with nutritious ingredients. Whole-wheat orzo and fresh baby arugula and provide a memorable balance of flavors, textures, and colors, while prunes add a touch of natural sweetness.
Why prunes are a great addition to this recipe
Whole-wheat orzo and fresh baby arugula and provide a memorable balance of flavors, textures, and colors, while prunes add a touch of natural sweetness to this healthy orzo salad.
Delicious + nutritious
Prunes are a healthy powerhouse and provide many essential vitamins and minerals that will level up the nutritional value of any recipe! Prunes are low glycemic and loaded with fiber, polyphenols, boron, potassium, and Vitamin K which collectively can contribute to gut health, reduced inflammation, cancer prevention, blood sugar control, bone health, and reduced cholesterol!
Orzo Salad with Arugula & Prunes
Ingredients
- 1 1/3 cups whole-wheat orzo
- Juice and zest of 1 small lemon 2 TBSP juice
- Juice and zest of 1 lime 2 TBSP juice
- 3 TBSP extra-virgin olive oil
- 1 tsp sea salt divided
- 1/2 tsp freshly ground black pepper
- 1 cup California Prunes finely diced
- 5 scallions green and white parts, thinly sliced
- 3 TBSP chopped fresh mint
- 1/3 cup shelled roasted pistachios salted
- 4 cups packed baby arugula
Instructions
- Cook the orzo according to package directions.
- While orzo is cooking, whisk together in a large bowl the lemon and lime juices, olive oil, 3/4 teaspoon of the salt, and pepper.
- Drain the orzo. Add the hot, drained orzo and diced prunes to the citrus vinaigrette in the large bowl and stir to fully coat. Set aside to slightly cool, then chill the orzo mixture.
- When ready to serve, stir in the scallions, mint, pistachios, desired amount of the lime and lemon zest (about 1 teaspoon each), and remaining 1/4 teaspoon salt. Then stir in the arugula until well combined, and serve.
Notes
Nutrition
More plant-based recipes
If you’re vegetarian or simply trying to incorporate more plant-based meals into your diet, try these recipes…
Beans Marbella
Our vegetarian take on Chicken Marbella was inspired by a Beans Marbella recipe in The New York Times. It’s loaded with California grown goodness- wine, beans, olives and (of course) prunes!
Roasted Cauliflower with Peanut Sauce
With spicy, sweet and salty notes, this recipe from Heartbeet Kitchen checks all the right boxes.
Farro with California Prunes, Butternut Squash & Pecans
Enjoy all of your favorite fall flavors in this delectable Farro with California Prunes, Butternut Squash & Pecans – another tasty dish created by Jackie Newgent, RDN, CDN.
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