Autumn Orzo Salad

Sometimes, I just can’t type. For instance, I just wrote “seal salt” in the ingredients list. Twice. What the heck is “seal salt?”

Other recent gems:

1. A few weeks ago, I was editing a manuscript for someone. The number one reason I always go back and re-read my edits before sending them on? Typos like “insluts.” Calling someone an “inslut” is pretty insulting, don’t you think?

2. Nine times out of ten, the word “enchiladas” comes out as “enchilaladas.” I think it sounds even more festive that way.

3. The other day, I texted Dan, “Took some Excedrin and napped with the puppy. It helped the migraine a little.” Except it came out as “rapped with the puppy.” Because you know, rap songs are the ultimate migraine cure.

4. I texted Heather about “walking five blocks to Wegman’s,” and my phone changed that to “walking five blocks to Germans.” I think I can fairly blame this one on autocorrect.

Don’t worry, though. I’m proofreading this recipe before I hit publish. No seal salt allowed.


Autumn Orzo Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: Serves 4-6 as a main course, 8-12 as a side

Autumn Orzo Salad

To top this dish, I used the cinnamon pear vinegar I picked up at the Filling Room earlier this year. I liked the subtle sweetness, but plain balsamic or any fruity vinegar will work as well.


  • 1/4 cup extra virgin olive oil
  • 6 medium carrots, sliced
  • 1 bunch kale, chopped (approximately 4 packed cups)
  • 2 teaspoons freshly-ground black pepper
  • 1 teaspoon sea salt
  • 1 cup orzo pasta
  • 3 tablespoons balsamic vinegar
  • 1/4 cup goat cheese
  • Additional pepper and coarse sea salt, for topping


  1. In a large skillet over medium heat, warm one tablespoon of the olive oil. Add the carrots and cook, stirring and flipping occasionally, until the carrots are softened and the edges are browned, about 15 minutes.
  2. Add the kale and the rest of the olive oil, stirring to coat the kale with the oil. Cook for 5 minutes, just long enough to wilt the kale. Season to taste with salt and pepper and set aside.
  3. Meanwhile, cook the orzo according to package directions.
  4. Toss the kale and carrots with the orzo. Dish into bowls and top with vinegar, goat cheese and additional salt and pepper as desired.
  5. For main course portions, I recommend 1-2 teaspoons of vinegar and 1 tablespoon of goat cheese.
  6. For side portions, I recommend 1/2 - 1 teaspoon vinegar and 1-2 teaspoons goat cheese.


  1. says

    I love orzo! I didn’t know it was pasta for the first few years I was eating it. I’m always trying to find new ways to eat kale- this one looks like a wonner! <— I left that there for you. That was supposed to be "winner." I haven't had my coffee yet, ok?!

  2. says

    HA, I laughed out loud at #3. Next time I have a headache I’ll have to find 50 Cent in my iTunes. 😉

    The salad looks simple and delicious. I used to be scared of goat cheese and several other “out there” cheeses (can you tell I grew up in CNY?) but I finally tried it last year and love it!

  3. says

    Thanks for the laugh! I often find my fingers typing something other than what I want my brain to write (“the” instead of “to” and the like). Brian proofreads a lot of my posts so that those sorts of errors stay off my blog.

    This salad looks delicious–I love orzo!

  4. says

    I love the idea of using kale and carrots and orzo and goat’s cheese and cinnamon together! Also, my typos are constant right now…what is going on?! I don’t think it’s autocorrect for me, better start editing my edits too!


Leave a Reply

Your email address will not be published. Required fields are marked *