Autumn Orzo Salad
Celebrate the flavors of fall with our Autumn Orzo Salad. This kidney-friendly dish combines orzo with seasonal vegetables and a light dressing, making it a perfect side dish or light meal.
Ingredients
serves 1
- 1/2 cup cooked orzo
- 1/4 cup diced roasted butternut squash
- 1 tbsp dried cranberries
- 1 tbsp chopped pecans
- 1 tsp olive oil
- 1 tsp apple cider vinegar
- Salt and pepper to taste
serves 2
- 1 cup cooked orzo
- 1/2 cup diced roasted butternut squash
- 2 tbsp dried cranberries
- 2 tbsp chopped pecans
- 2 tsp olive oil
- 2 tsp apple cider vinegar
- Salt and pepper to taste
serves 3
- 1 and 1/2 cups cooked orzo
- 3/4 cup diced roasted butternut squash
- 3 tbsp dried cranberries
- 3 tbsp chopped pecans
- 3 tsp olive oil
- 3 tsp apple cider vinegar
- Salt and pepper to taste
Method
- Combine cooked orzo, roasted butternut squash, dried cranberries, and chopped pecans in a bowl.
- Whisk together olive oil, apple cider vinegar, salt, and pepper for the dressing.
- Toss the salad with the dressing before serving.
Nutrition Facts
per serving
Calories
250
Carbohydrates
40
g
Sugar
10
g
Protein
5
g
Fat
8
g
Salt
0.05
g
Potassium
150
mg
Phosphorus
70
mg
Low
Moderate
High
Make kidney-friendly eating easier
Track sodium, potassium, phosphorus and protein, scan barcodes and find more dietitian-reviewed recipes in the Kidney Ally app. Prefer a book? Explore our range of kidney-friendly recipe books.