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
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.