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Kale & Orzo Salad

Kale & Orzo Salad Ingredients

  • 1 ½ c. Orzo, cooked per packaged directions and cooled
  • ¼ c. sliced almonds, toasted
  • 2 Bunches Kale
  • ½ tsp. Kosher Salt
  • Drizzle Olive Oil
  • 2 ribs Celery, thinly sliced
  • 1 c. Blueberries
  • 3 oz. Goat Cheese, crumbled

Dressing Ingredients

  • ¼ c. Orange Juice
  • 2 Shallots, diced finely
  • 2 Tbsp. Olive Oil
  • 1 tsp. Sugar
  • 2 Tbsp. Plain Greek Yogurt
  • Salt & Pepper, to taste


  1. Prepare Orzo to packaged directions, rinse and cool completely. Orzo will become sticky – toss with a drizzle of olive oil. Set aside until ready to add to the salad.
  2. Toast almonds on the stovetop over medium heat in a small fry pan until fragrant and slightly darker in color. Remove from pan and cool completely.
  3. Wash the kale and pat it dry. Use the Chef'n Looseleaf Greens Stripper to remove stiff stems from the leaves. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.
  4. Place the kale ribbons in a large mixing bowl. Add the salt and a drizzle of oil and massage it into the kale with your hands. The kale starts to turn a darker green and the texture of the kale will begin to soften a bit when ready.
  5. Chop celery and add to the kale with the blueberries, orzo and almonds.
  6. Mix dressing ingredients (OJ, shallots, olive oil and sugar) in the Chef'n Emulstir. Once combined, add yogurt and shake again to thicken. Add salt and pepper to taste.
  7. Pour about half the dressing over the salad and toss. Add more to your liking. Finish salad with a few crumbles of goat cheese and an extra bit of freshly cracked pepper.
  8. Enjoy!