Description
This Delicious Roasted Butternut Squash Orzo Salad combines the sweetness of roasted butternut squash with the tender bite of orzo pasta, fresh spinach, and the tang of feta cheese. Enhanced with crunchy walnuts, chewy dried cranberries, and a hint of warming cinnamon, this salad is perfect for cozy nights and easy to prepare in under an hour.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium Butternut Squash, diced
- 2 tablespoons Olive Oil
- Salt, to taste
- Black Pepper, to taste
- 1 teaspoon Ground Cinnamon
Salad Components
- 1 cup Orzo Pasta
- 2 cups Fresh Spinach
- 1 cup Feta Cheese, crumbled
- 1/2 cup Walnuts, chopped
- 1/2 cup Dried Cranberries
- 2 tablespoons Balsamic Vinegar
- 1/4 cup Fresh Parsley, chopped
Instructions
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with olive oil, salt, black pepper, and ground cinnamon until evenly coated.
- Roast the Squash: Spread the squash pieces on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, turning halfway through, until tender and lightly caramelized.
- Cook the Orzo: While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse with cold water to stop the cooking process.
- Prepare the Salad Base: In a large bowl, combine the cooked orzo, fresh spinach, crumbled feta cheese, chopped walnuts, dried cranberries, and fresh parsley.
- Dress and Toss: Add the roasted butternut squash to the bowl along with the balsamic vinegar. Gently toss all ingredients together to evenly distribute flavors.
- Serve: Adjust seasoning with additional salt and pepper if needed. Serve the salad warm or at room temperature for a cozy, hearty meal.
Notes
- For a vegan version, substitute feta cheese with a plant-based cheese or omit it entirely.
- You can toast the walnuts lightly for extra crunch and flavor.
- This salad can be made ahead and tastes even better after the flavors meld overnight in the fridge.
- Add a squeeze of fresh lemon juice for brightness if desired.
