Spinach Orzo Salad is filled with cranberries, creamy goat cheese, tender pasta, and plenty of fresh spinach is tossed in a tangy sweet dressing. This can be served immediately or kept in the refrigerator for 2-3 days – making this an awesome make-ahead meal for lunch or dinner.
Last time we sailed with Princess Cruises when Sean and I were in the British Isles, our friends kept talking about the cranberry pasta in the International Cafe. After hearing about it so much, the next time it was available, I had to try it.
It was so very good! Tender pasta in a sweetly tangy dressing, with tart fresh cranberries and sliced almonds. Simple, fresh. and delicious.
The International Cafe is part of the all-inclusive dining options onboard each cruise ship. The cafe is open 24 hours a day and it’s one of my favorites places to grab a bite to eat each time we cruise.
The morning selections include pastries and fresh croissants, breakfast sandwiches, quiche, fresh fruit, yogurt parfaits, and more. Later in the day, you’ll find a selection of small bite meals and other sweet and savory treats.
The selections change daily, so when you find your favorite food there, you’ll want to make the most of it.
Ask me how I know this? <cough> Nutella donuts <cough> I cruised 3x before I managed to snag a much-talked-about Nutella donut and it didn’t disappoint. I’ve learned now to check the selections daily.
As soon as we were on the ship for our last cruise (literally, as soon as we embarked), my sister Jenny and I stopped by the International Cafe and picked up some of the pasta salad, along with a sandwich, and a couple of coffees to take to our room and snack on as we were getting unpacked and settled.
And I’m happy to tell you that Princess’s Cranberry Orzo Salad was every bit as delicious as I remembered.
When I got home last week, I immediately recreated the salad for my family. As always, I loved it, but my guys? The kids thought the fresh cranberries were too tart. (Crazy kids!)
So, the next time I made the salad, I went with dried cranberries and it was a win across the board.
I like this salad every bit as much with dried cranberries as I do with fresh cranberries – and that’s a huge win, since fresh cranberries aren’t available more than a few weeks a year.
(And unless you’re lucky enough to have cranberries stashed in the freezer, you’ll be stuck waiting until the holidays to try this awesome salad.)
I took this salad to the next level by adding a generous portion of fresh baby spinach and warm chicken. Both the chicken and the spinach made it a heartier meal for my family.
And as far as my guys are concerned, the meat elevates the pasta salad from side dish to main dish status.
For what it’s worth though, the chicken in this salad really is optional, the salad is delicious without it.
Spinach Orzo Salad
- Toast the orzo in ½ tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, cover with lid. 7-8 minutes. Drain any liquid, fluff with fork.
- Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken – if desired.
- In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.
- Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.
Kitchen tip: I’ve used both plain goat cheese and a honey goat cheese for this pasta and they’re both delicious.
However, I really loved the added flavor from the hint of honey in the specialty goat cheese. If you can find it at your store, give it a try!
Spinach Orzo Salad with Cranberries and Goat Cheese
Ingredients
- 1/2 tablespoon light olive oil
- 8 ounces orzo pasta
- 4 cups fresh baby spinach, roughly chopped
- 1/2 cup sliced almonds
- 1/2 cup Craisins or dried cranberries
- 2-4 ounces goat cheese, crumbled
- Optional: 2 cups cooked chicken, chopped bite-size
Dressing Ingredients
- 1/4 cup olive oil, divided
- 3 tablespoons white balsamic or champagne vinegar
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Toast the orzo in ½ tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, cover with lid. 7-8 minutes. Drain any liquid, fluff with fork.
- Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken - if desired.
- In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.
- Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.
Notes
Nutrition
Want to check out more of our Medallion Class cruise through the Caribbean? This Jalapeno Honey Butter is inspired by Planks BBQ onboard the Caribbean Princess. And The Dirty Banana milkshake/cocktail is a favorite on every ship.
Disclosure: I’ve partnered with Princess Cruises to share my travels with you. As always, all thoughts and opinions are my own. For more information about Princess Cruises and/or to book a cruise visit their website.
Sandy Gleason says
How do a get the spinach or so, cranberry goat cheese salad recipe
Mary Younkin says
It’s above this comment at the bottom of the post, Sandy.
Sharon says
My husband is not a fan of goat cheese, do you have a recommended substitute?
Mary Younkin says
You can sub in feta, bleu cheese, or even parmesan. You can also skip it entirely for a dairy free option, Sharon.
Sharon says
I made this for dinner tonight using Bleu cheese for a substitution as you suggested. This was delicious and definitely a keeper. Thank you for sharing!
Mary Younkin says
I’m so happy to hear that you enjoyed the salad, Sharon!
Lana says
Do I put the orzo on the spinach while warm?
I want to bring it to a gathering Wednesday and thought I would make it Tuesday night. Will the spinach be wilted?
Mary Younkin says
It won’t be hot enough to wilt the spinach. You can add it at room temp, just to make sure though. Enjoy!
N. Butler says
What a great recipe. Thanks for sharing. So easy to make. It’s a hit every time I make it. First time I made it, I used honey goat cheese. Second time I used regular goat cheese. Both variation tastes just as good. 💜
Mary Younkin says
I’m thrilled that you like the salad so much!
Shannon says
Wow, this is great!!! So happy I made it!
Mary Younkin says
I’m thrilled to hear that you’re enjoying the salad, Shannon!
Jane says
Simply delicious! I substituted shredded mozzarella for the goat cheese and added chicken. My picky husband even liked it! This is a great summer salad when you don’t feel like eating anything too heavy. I will be making this again.
Mary Younkin says
I’m so glad you like it, Jane!
Amy Fresh says
This was delicious! Great new recipe.
Mary Younkin says
I’m thrilled you like the salad, Amy!
Rachel Soule says
This was really good!
Mary Younkin says
I’m so happy to hear it was a hit!
Lisa B. says
Awesome! I used a CranberryPear White Balsamic Vinegar-excellent! Think I might double the spinach next time to increase veggies. The Honey Goat cheese is great in this!
Mary Younkin says
I’m so glad you liked it!
Cassie says
I made this salad tonight. I stopped at the store to p/u the Orzo pasta but there was none available in any brand. I decided to wing it because I had everything else needed so I used the smallest elbow pasta. I doubled the dressing in case the pasta soaked up too much dressing, which it did. We really liked the salad but next time I will definitely make it with Orzo! My sweetheart isn’t a fan of salads but he really liked this one. 😉
Mary Younkin says
I’m so glad you like it, Cassie. I bet it was tasty with the other pasta too.
Kathy Vesely says
5/13/2022: Delicious! I’m a vegan, so made without chicken and used vegan feta. (I do use a bit of honey that I buy from the Farmers Market, so I know the source). I used spinach from the garden—I grew it over the winter. So convenient! Will definitely make this again! Next time for company! 🙂
Mary Younkin says
I’m thrilled that you enjoyed the salad, Kathy!
Cheryl says
Made this and we loved it! I don’t know why, but it’s really hard to find orzo on the shelves right now .. I was able to nab the last box. Perfect salad to bring to someone’s house. Easy and basic, but tastes and looks fancy! Thanks for a keeper of a recipe.
Mary Younkin says
Cheryl – I am glad you were able to nab a box and enjoy this recipe.
Stacy says
Made this twice!! It’s amazing.
Mary Younkin says
Stacy – Love hearing this!
Loretta Sova says
Can’t wait to try the Spinach Orzo Cranberry salad with goat
cheese/honey and your special dressing.Also with the otasted almond slices.
Thanks so much.
Mary Younkin says
Loretta, let us know how you like it!
Kim says
This really is a great salad. I think it may be one of my favorites and really simple to make.
Mary Younkin says
Thank you, Kim. Enjoy!
Karen but not that Karen says
Made this tonight. Used ½ chicken broth instead water. Don’t recommend only because if you need to drain its wasted but oh well. I didn’t have almonds so I used pumpkin seeds. Still very nice. Next time I might wilt the spinach with some garlic. Dressing is simple and delicious! Oh artichokes might be nice in it too lol
Mary Younkin says
Sounds delicious, Karen.
Jean says
Have you made this with quinoa instead or orzo? My husband is GF so orzo not an option.
Mary Younkin says
I have not but you sure could us quinoa instead, Jean.
Donnie says
Very nice ,I added some avocado as well.