5.0 from 3 votes
Butternut Squash Orzo Salad
Roasted butternut squash, orzo, creamy goat cheese, spinach, sweet dried cranberries, crunchy pepitas, and balsamic vinaigrette round out this fabulous fall pasta salad!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 servings
Calories: 337 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
American
Ingredients
Butternut Squash Orzo Salad
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 3 cups cubed butternut squash, cut in to 1-inch chunks
- 1 cup uncooked orzo
- 3 cups baby spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/4 cup pepitas, toasted
- 4 ounces goat cheese, crumbled
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 2 teaspoons chopped fresh rosemary, optional
- 1/2 teaspoon garlic powder
- Salt and freshly ground pepper to taste
Instructions
Balsamic Vinaigrette
- Combine all of the ingredients for the vinaigrette in a jar or bowl. Shake or whisk until well combined. Set aside.
Cup of Yum
Salad
- Preheat oven to 400° F. To make cleanup easy, line a baking sheet with foil or parchment paper. Place the butternut squash cubes onto the baking sheet. Drizzle with a tablespoon of olive oil and sprinkle on the chili powder, cinnamon, salt, and pepper. Use your hands to toss the squash until it's coated in the oil and spices. Spread the squash into a single layer then place it in the oven and roast for 20-25 minutes or until it's tender, turning it once with a spatula.
- While the squash is roasting, cook the orzo in salted water according to package instructions. Once the orzo is cooked, drain and rinse it under warm or cold water depending on if you want the salad to be served warm or cold.
- To assemble the salad, add the orzo, butternut squash, spinach, dried cranberries, pepitas, and goat cheese to a serving bowl. Pour the vinaigrette over the salad and toss until well combined. Season with salt and pepper as needed and serve.
Nutrition Information
Calories
337kcal
(17%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.002g
Cholesterol
9mg
(3%)
Sodium
123mg
(5%)
Potassium
458mg
(13%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
9145IU
(183%)
Vitamin C
19mg
(21%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 337
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 9mg | 3% |
| Sodium | 123mg | 5% |
| Potassium | 458mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 9145IU | 183% |
| Vitamin C | 19mg | 21% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.