Description
A vibrant, texture-packed salad featuring tender orzo, crunchy bok choy, sweet dried cranberries, and toasted nuts — tossed in a light citrus dressing for the perfect balance of freshness and flavor.
Ingredients
1 cup orzo pasta
2 cups chopped bok choy (or baby bok choy)
1/3 cup dried cranberries
1/4 cup chopped walnuts or almonds, toasted
2 green onions, sliced
2 tbsp olive oil
1 tbsp rice vinegar or lemon juice
1 tbsp soy sauce
1 tsp honey or maple syrup
Salt and black pepper, to taste
Optional: sesame seeds for garnish
Instructions
1. Cook orzo in salted boiling water until al dente, drain, and rinse under cold water to cool.
2. In a small bowl, whisk together olive oil, rice vinegar (or lemon juice), soy sauce, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine orzo, bok choy, cranberries, toasted nuts, and green onions.
4. Pour dressing over the salad and toss until evenly coated.
5. Taste and adjust seasoning if needed.
6. Sprinkle with sesame seeds before serving for an extra layer of crunch.
Notes
For a heartier meal, add grilled chicken, tofu, or shrimp.
Swap cranberries for dried cherries or pomegranate seeds for a twist.
This salad keeps well — perfect for picnics, lunches, or meal prep!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No Cook / Tossed
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: choy orzo salad, cranberry orzo salad, nutty salad, healthy lunch, Asian fusion salad, crunchy orzo bowl