Orzo Salad with Cranberry Walnut Crumble

Change up your side dishes!

  • preparation

    Preparation time

    15 Minutes

  • portions


    Serves 4

  • cooks

    Cooks In

    5 Minutes


Another amazing recipe by @FoodByMaria. Seriously, you need to make this one! It's easy and delicious and will have everyone talking. 



For the cranberry walnut crumble

  • 1 tbsp butter
  • 1/2 cup frozen Cape Cod Cranberries
  • 1/2 cup brown sugar
  • 7 tbsp chopped walnuts
  • 1/8 tsp chili flakes

For the dressing

  • 1/4 cup olive oil
  • 1/2 tbsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • juice of one lemon
  • 1/2 tbsp red wine vinegar
  • 2 small garlic cloves, pressed

For the salad

  • 1 cup dried orzo pasta
  • 2 cups chopped spinach
  • 1 fennel bulb, sliced thin
  • 3/4 cup crumbled feta cheese
  • 1/3 cup finely chopped, castelvetrano olives

For the cranberry walnut crumble

  • Make the cranberry walnut crumble: Add butter to a skillet over medium heat. Once melted add frozen cranberries, cook stirring often until cranberries are cooked to a jammy like texture. Turn to medium low and add brown sugar. Stir fairly constantly until brown sugar is dissolved and a bit syrupy. Keep cooking for a minute or two until everything is combined. Add chopped walnuts and pinch chili flakes, stir to combine. Cook 1-2 more minutes until everything is a jammy like texture. Pour onto a small parchment lined plate and spread out a bit. Let set until cooled in the freezer, about 20 minutes.

For the dressing

  • To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.

For the salad

  • Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and rinse in cold water. Set aside.
  • To assemble the salad, mix together the cooled orzo with the chopped spinach, sliced fennel, crumbled feta cheese and finely chopped olive. Pour the dressing over the salad and toss to combine. Finally, remove the cooled cranberry walnut crumble from the freezer and tear into bite-sized pieces. Add to the salad and toss once more. Serve and enjoy!


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