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Roasted Butternut Squash Orzo Salad that Impresses!

Roasted Butternut Squash Orzo Salad – Warm, Nutty & Perfect for Fall!
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A delightful and healthy roasted butternut squash orzo salad, perfect for impressing guests!

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons balsamic vinegar
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, black pepper, and ground cinnamon. Spread the squash in a single layer and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
  3. While the squash is roasting, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.
  4. In a large bowl, combine the cooked orzo, roasted butternut squash, chopped spinach, feta cheese, walnuts, and dried cranberries. Drizzle with the remaining tablespoon of olive oil and balsamic vinegar, then toss gently to combine.
  5. Garnish with fresh parsley before serving. This salad can be served warm or chilled.

Notes

  • Make sure to stir the butternut squash halfway through roasting for even cooking.
  • This salad can be made ahead of time and chilled in the refrigerator.
  • Feel free to substitute feta cheese with a vegan cheese for a vegan option.

Nutrition

Find it online: https://www.spiritsdrink.com/roasted-butternut-squash-orzo-salad-recipe/