This Orange & Orzo Kale Salad came about when I found this beautiful tuscan kale. These crunchy leaves go perfect with all the flavors in this dish. The juicy oranges and creamy soft orzo are so perfect with this tuscan kale. Of course… I topped this salad with crunchy toasty breadcrumbs! YUM! The breadcrumbs are easy to toast. I toastΒ them in a medium sized skillet over medium heat. Takes about a few minutes to toast up to a golden brown color. They add the perfect crunch…and flavor!
Start by cooking the orzo according to the packaging. Chop theΒ kale and add to a large bowl. Drizzle with olive oil and lemon, massage leaves well and until slightly wilted. Add finely chopped garlic, season with salt and pepper, mix until well combined. Let orzo cool before adding to the kale. Add orange segments, toss, then top with toasted breadcrumbs. Feel free to add any cheese of choice, or protein. Split amongst two plates and enjoy!
- 4 cups tuscan kale, chopped
- ½ cup orzo, cooked
- 2 oranges, segmented or chopped
- 1-2 tablespoons olive oil
- ½ lemon
- 1 clove of garlic, finely chopped or grated
- 3 tablespoons panko breadcrumbs, toasted
- Pinch of salt and pepper
- Cook orzo according to packaging.
- Chop kale and place in a large bowl. Add 1-2 tablespoon of olive oil, and the juice of half a lemon. Massage kale to wilt a bit. Add garlic, season with salt and pepper, mix well to combine.
- After orzo is cooked, let cool and add to kale salad with orange segments.
- Add breadcrumbs to a medium skillet over medium heat. Toast for a few minutes until brown. Add to salad and enjoy!
