Hey, friends!
Are you in the mood for a cozy, comforting dish? I’ve got just the thing for you!
Today, I’m excited to share my scrumptious butternut squash orzo salad.
It’s packed with flavor, a little sweet, and oh-so-filling.
Plus, it’s perfect for any time of year!
Let’s dive in and whip up this delicious recipe together!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with sweet potato or pumpkin, offering similar texture and nutritional benefits. Adjust roasting time as needed, as sweet potatoes may cook faster. Orzo pasta can be substituted with quinoa or cauliflower rice for a gluten-free, lower-carb option. Use about 3 cups of cooked quinoa or cauliflower rice to replace 1 cup of orzo. Goat cheese can be swapped with vegan feta or cashew cheese for a dairy-free alternative. These options provide a similar tangy flavor and creamy texture. Reduce the amount slightly, as vegan cheeses can be more intense in flavor. For the dressing, maple syrup or honey can be replaced with agave nectar or date syrup to accommodate different dietary preferences while maintaining sweetness.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 40-50 g
- Fat: 70-80 g
- Carbohydrates: 150-160 g
Ingredients
- 1 medium-sized butternut squash (peeled, seeds removed, and diced into 1-inch pieces)
- 1 tablespoon olive oil
- Salt and pepper as preferred
- 1 cup orzo pasta
- 5 ounces fresh spinach
- 4 ounces goat cheese crumbles (or feta)
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup dried cranberries
- 1/3 cup chopped red onion
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon dijon mustard
- 1 minced garlic clove
- 1/4 teaspoon ground cinnamon
- Salt and black pepper as desired
Step 1: Roast the Butternut Squash
Preheat your oven to 400 degrees F.
Place the butternut squash cubes on a large baking sheet and drizzle with olive oil.
Toss the squash until it is well coated with the oil.
Season with salt and pepper to taste.
Spread the squash out in a single layer.
Roast in the oven for 25 to 30 minutes, turning once with a spatula halfway through, until the squash is tender.
Step 2: Cook the Orzo
While the squash is roasting, cook the orzo according to the package instructions.
Once it is cooked, drain the orzo and rinse it under cold water.
Ensure it is drained well to prevent excess moisture in the salad.
Step 3: Combine Salad Ingredients
Pour the cooked orzo into a large bowl.
Add the roasted butternut squash, fresh spinach, crumbled goat cheese, pepitas, and dried cranberries.
Gently toss to combine all the ingredients together.
Step 4: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, maple syrup (or honey), mustard, minced garlic, cinnamon, and a pinch of salt and pepper.
Mix until the dressing ingredients are well combined and smooth.
Step 5: Dress and Serve the Salad
Pour the prepared dressing over the salad and toss everything until the orzo, squash, and other ingredients are well coated.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the salad immediately for the best flavor and texture.
