Description
This Choy and Orzo Salad combines tender baby bok choy, chewy orzo, and sweet-tart cranberries for a fresh, vibrant crunch in every bite. It’s the perfect mix of savory and sweet — refreshing, satisfying, and ready to steal the show at any meal.
Ingredients
1 1/2 cups cooked orzo (cooled)
2 cups baby bok choy, chopped
1/2 cup dried cranberries
1/4 cup toasted almonds, sliced
1/4 cup feta cheese, crumbled
2 green onions, thinly sliced
1 tbsp sesame seeds (optional)
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
Juice of 1/2 lemon
Salt and black pepper to taste
Instructions
1. Cook orzo according to package directions, drain, and let cool.
2. In a large bowl, combine chopped bok choy, cranberries, almonds, feta, green onions, and sesame seeds if using.
3. In a small bowl, whisk together olive oil, soy sauce, rice vinegar, honey, lemon juice, salt, and pepper.
4. Add the cooled orzo to the salad ingredients and pour the dressing over top.
5. Toss gently until evenly coated.
6. Chill for 10 minutes before serving for best flavor and texture.
Notes
Add grilled chicken or shrimp to make it a full meal.
Swap cranberries for dried cherries or raisins for a different sweetness.
This salad keeps well — perfect for meal prep or picnics!
For extra crunch, toss in roasted cashews or sunflower seeds.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Tossed
- Cuisine: Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 8g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: choy orzo salad, cranberry orzo salad, bok choy salad, fresh orzo recipes, healthy lunch salad