For the cranberry walnut crumble

• Make the cranberry walnut crumble: Add butter to a skillet over medium heat. Once melted add frozen cranberries, cook stirring often until cranberries are cooked to a jammy like texture. Turn to medium low and add brown sugar. Stir fairly constantly until brown sugar is dissolved and a bit syrupy. Keep cooking for a minute or two until everything is combined. Add chopped walnuts and pinch chili flakes, stir to combine. Cook 1-2 more minutes until everything is a jammy like texture. Pour onto a small parchment lined plate and spread out a bit. Let set until cooled in the freezer, about 20 minutes.

For the dressing

• To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.

For the salad

• Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and rinse in cold water. Set aside.
• To assemble the salad, mix together the cooled orzo with the chopped spinach, sliced fennel, crumbled feta cheese and finely chopped olive. Pour the dressing over the salad and toss to combine. Finally, remove the cooled cranberry walnut crumble from the freezer and tear into bite-sized pieces. Add to the salad and toss once more. Serve and enjoy!