Roasted Butternut Squash Orzo Salad
User Reviews
4.8
Roasted Butternut Squash Orzo Salad
Description
This Roasted Butternut Squash Orzo Salad features diced butternut squash roasted until tender and slightly caramelized, which adds sweetness and depth. The orzo serves as a soft pasta base while fresh spinach contributes green freshness. Goat cheese brings creamy and tart accents, while pepitas add crunch and dried cranberries provide bursts of chewy sweetness. Red onion lends a mild sharpness to balance the medley.
The salad is dressed with a flavorful vinaigrette made from olive oil, red wine vinegar, maple syrup, Dijon mustard, garlic, and a touch of cinnamon. This dressing ties together the natural sweetness of the squash and cranberries with the savory and tangy elements, enhancing the overall complexity of the dish. Roasting the squash concentrates its flavor and softens its texture perfectly for the salad.
This salad works well served chilled or at room temperature. It is suitable as a light main course or an accompaniment to roasted meats or fresh sandwiches. The combination of textures and flavors makes it appealing for seasonal menus especially during autumn months.
Ingredients
For the salad:
- 1 butternut squash peeled, seeded and cut in 1-inch chunks, medium
- 1 tablespoon olive oil
- kosher salt to taste
- black pepper to taste
- 1 cup orzo
- 5 oz spinach
- 4 oz goat cheese or feta cheese, crumbled
- 1/2 cup Pepitas
- 1/2 cup dried cranberries
- 1/3 cup onion red, chopped
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
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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