Autumn Orzo Salad

1. 1

   In a large skillet over medium heat, warm 1 tablespoon of the olive oil.

2. 2

   Add the carrots and cook, stirring and flipping occasionally, until the carrots are softened and the edges are browned, about 15 minutes.

3. 3

   Add the kale and the rest of the olive oil, stirring to coat the kale with the oil.

4. 4

   Cook for 5 minutes, just long enough to wilt the kale.

5. 5

   Season to taste with salt and pepper and set aside.

6. 6

   Meanwhile, cook the orzo according to package directions.

7. 7

   Toss the kale and carrots with the orzo.

8. 8

   Dish into bowls and top with vinegar, goat cheese and additional salt and pepper as desired.

9. 9

   For main course portions, I recommend 1-2 teaspoons of vinegar and 1 tablespoon of goat cheese.

10. 10

    For side portions, I recommend 1/2 1 teaspoon vinegar and 1-2 teaspoons goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.