Autumn Orzo Salad

In a large skillet over medium heat, warm 1 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.

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.

Meanwhile, cook the orzo according to package directions.

Toss the kale and carrots with the orzo. Dish into bowls and top with vinegar, goat cheese and additional salt and pepper as desired.

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

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