Roasted Butternut Squash Orzo Salad

Name: Roasted Butternut Squash Orzo Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 medium butternut squash; 1 tablespoon olive oil; Kosher salt and pepper; 1 cup orzo; 5 oz spinach; 4 oz crumbled goat cheese; 1/2 cup Pepitas; 1/2 cup dried cranberries; 1/3 cup chopped red onion; 1/3 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon pure maple syrup or honey; 1 teaspoon Dijon mustard; 1 clove garlic; 1/4 teaspoon ground cinnamon; Kosher salt and black pepper

User Reviews

4.8

72 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
8
Calories
305 kcal
Course
Salad
Cuisine
American

Roasted Butternut Squash Orzo Salad

Iris Warren

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Roasted Butternut Squash Orzo Salad with spinach, dried cranberries, red onion, pepitas, and goat cheese. The perfect hearty salad for fall!

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Ingredients

Servings

For the salad:

1 medium butternut squash, peeled, seeded and cut in 1-inch chunks
1 tablespoon olive oil
Kosher salt and pepper, to taste
1 cup orzo
5 oz spinach
4 oz crumbled goat cheese, or feta cheese
1/2 cup Pepitas
1/2 cup dried cranberries
1/3 cup chopped red onion

For the dressing:

1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon pure maple syrup or honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon ground cinnamon
Kosher salt and black pepper, to taste

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Instructions

Preheat oven to 400 degrees F.
Place the squash on a large baking sheet and drizzle with the olive oil. Toss until well coated. Season with salt and pepper. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula.
While the squash is roasting, cook the orzo according to package instructions. Drain and rinse under cold water. Drain well.
Pour the cooked orzo into a large bowl. Add the roasted butternut squash, spinach, goat cheese, pepitas, and dried cranberries.
In a small bowl or jar, whisk together the olive oil, vinegar, maple syrup (or honey), mustard, garlic, cinnamon, salt, and pepper.
Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Serve immediately.

Nutrition Information

Show Details

Calories 305kcal (15%) Carbohydrates 35g (12%) Protein 8g (16%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 7mg (2%) Sodium 80mg (3%) Potassium 529mg (15%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 11775IU (236%) Vitamin C 25mg (28%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 305 kcal

% Daily Value*

Calories	305kcal	15%
Carbohydrates	35g	12%
Protein	8g	16%
Fat	16g	25%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	7mg	2%
Sodium	80mg	3%
Potassium	529mg	11%
Fiber	4g	16%
Sugar	10g	20%
Vitamin A	11775IU	236%
Vitamin C	25mg	28%
Calcium	95mg	10%
Iron	2mg	11%