Description
A hearty and flavorful fall salad featuring roasted butternut squash, tender orzo pasta, tangy feta cheese, and a zesty lemon vinaigrette.
Ingredients
Scale
- For the Salad:
- 1 medium butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup uncooked orzo pasta
- 4 cups baby spinach or arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
- For the Lemon Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, until tender and lightly caramelized, flipping halfway through. Let cool slightly.
- Meanwhile, cook the orzo according to package directions in salted boiling water until al dente. Drain and rinse under cold water to stop cooking.
- In a small jar or bowl, combine all vinaigrette ingredients: olive oil, lemon juice, honey, garlic, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.
- In a large salad bowl, combine the cooked orzo, roasted butternut squash, baby spinach, feta cheese, dried cranberries, and pumpkin seeds.
- Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve immediately or refrigerate for later.
Notes
This salad can be made ahead and stored in the refrigerator for up to 3 days. Add the dressing just before serving to keep the greens crisp.
Nutrition
- Calories: 380
- Sugar: 12 g
- Fat: 18 g
- Carbohydrates: 45 g
- Protein: 10 g