Roasted Butternut Squash Orzo Salad
Recipe from Two Peas and Their Pod
Roasted Butternut Squash Orzo Salad with spinach, dried cranberries, red onion, pepitas, and goat cheese. The perfect hearty salad for fall!
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
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.
Calories: 305kcal | Carbohydrates: 35g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 80mg | Potassium: 529mg | Fiber: 4g | Sugar: 10g | Vitamin A: 11775IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 2mg