@alittlelesschristina: Cranberry & Toasted Pine Nut Orzo Salad 🦃 Why bring the same old thing to Thanksgiving when you can bring a showstopper? This healthier, lighter orzo salad still has that Thanksgiving feel from the sweet-tart cranberries and toasted pine nuts, and it's so easy. Make it ahead, because it only gets better as it sits. It's a family favorite at our house. My teenage sons go back for seconds every time, and it's the dish people always ask me to make. Be the mom who shows up with the side everyone's still talking about on the drive home. Ingredients: • 1 lb orzo, cooked and cooled • 5 oz baby arugula • 6 oz feta crumbles • 6 oz dried cranberries • 4 oz pine nuts, dry toasted • 12–15 fresh basil leaves, torn • About ¼ cup olive oil • About ¼ cup fresh lemon juice • Salt and pepper to taste Directions: 1. Cook the orzo according to the package. Toss it with a little olive oil and spread it on a baking sheet to cool completely. 2. Dry toast the pine nuts in a skillet over medium heat until lightly golden, stirring often. 3. In a large bowl, toss the cooled orzo with the feta, cranberries, pine nuts, basil, olive oil, lemon juice, salt and pepper. 4. To make ahead, cover and refrigerate. Fold in the arugula right before serving so it stays fresh. Follow for more healthier recipes to help you live well. ✨ #thanksgivingsides #healthythanksgiving #orzosalad #healthyrecipes #EasyRecipes

Christina Tressler

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Region: US

Saturday 07 November 2026 14:00:00 GMT