Toast the orzo in 1/2 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!