The warm, comforting aroma of roasted butternut squash always fills my kitchen when I make this salad, instantly setting a cozy mood. I love how the sweetness of the squash blends with tender orzo, a hint of cinnamon, and the tanginess of feta cheese. The crunch from walnuts and the subtle sweetness of dried cranberries make every bite feel balanced and satisfying. This dish feels hearty yet fresh, making it perfect for relaxed dinners or sharing at the table with family and friends.
Why You’ll Love This Recipe
I enjoy this recipe because it’s simple to prepare while still feeling special and comforting. I like how it uses everyday ingredients but delivers rich flavor and texture. It works beautifully as a main dish or as a side, and I appreciate how easy it is to adjust based on what I have in my kitchen. It’s one of those recipes I turn to when I want something warm, nourishing, and reliable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 medium butternut squash, diced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon ground cinnamon
1 cup orzo pasta
2 cups fresh spinach
1 cup feta cheese, crumbled
½ cup walnuts, chopped
½ cup dried cranberries
2 tablespoons balsamic vinegar
¼ cup fresh parsley, chopped
Directions
I begin by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper. I place the diced butternut squash in a bowl, drizzle it with olive oil, and season it with salt, black pepper, and cinnamon. I toss everything until the squash is evenly coated, then spread it out on the baking sheet.
I roast the squash for 25 to 30 minutes, stirring halfway through, until it’s tender and lightly caramelized. While the squash roasts, I bring a pot of salted water to a boil and cook the orzo for about 8 to 10 minutes, just until al dente. I drain it and let it cool slightly.
In a large bowl, I combine the roasted squash, cooked orzo, fresh spinach, feta cheese, walnuts, and dried cranberries. I drizzle the balsamic vinegar over the salad and gently toss everything together. I finish by sprinkling chopped fresh parsley on top and serve it warm or slightly chilled.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation time is around 15 minutes, cooking time takes about 30 minutes, and the total time comes to approximately 45 minutes.
Variations
I sometimes replace the orzo with quinoa or brown rice when I want a gluten-free option. If I’m making it dairy-free, I use a plant-based feta alternative or leave the cheese out altogether. When I want extra crunch, I add pumpkin seeds or sunflower seeds instead of walnuts. I also enjoy adding a pinch of red pepper flakes when I want a bit of heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, I warm the salad gently in the microwave until heated through. If I know I’ll be storing it, I like to keep the dressing separate to help maintain the best texture.
FAQs
Can I make this salad ahead of time?
I often prepare it in advance and store it in the refrigerator. I find the flavors come together even more after a few hours.
Is this salad best served warm or cold?
I enjoy it both ways. I usually serve it warm, but it also tastes great slightly chilled.
Can I freeze this salad?
I can freeze it for up to two months, though I prefer it fresh since freezing can affect the texture.
What can I use instead of feta cheese?
I use a dairy-free feta or simply omit the cheese, and the salad still turns out flavorful.
Can this be served as a main dish?
I often enjoy it on its own as a filling main, especially for lunch or a light dinner.
Conclusion
This roasted butternut squash orzo salad is one of my favorite cozy meals to make. I love how it brings warmth, color, and comfort to the table with minimal effort. Whether I serve it as a main dish or a side, it always feels nourishing and satisfying, and it’s a recipe I return to whenever I crave something comforting and homemade.
This roasted butternut squash orzo salad blends sweet squash, tender pasta, creamy feta, and crunchy walnuts into a warm, comforting dish perfect for fall or winter dinners. It’s hearty yet fresh, and easy to make ahead for cozy meals or gatherings.
Ingredients
1 medium butternut squash, diced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon ground cinnamon
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
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss diced butternut squash with olive oil, salt, pepper, and cinnamon. Spread evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through.
Meanwhile, cook orzo in salted boiling water for 8–10 minutes until al dente. Drain and set aside to cool slightly.
In a large bowl, combine roasted squash, cooked orzo, spinach, feta, walnuts, and dried cranberries.
Drizzle with balsamic vinegar and gently toss until everything is well mixed.
Top with chopped parsley and serve warm or slightly chilled.
Notes
Swap orzo with quinoa or brown rice for a gluten-free version.
Add pumpkin seeds or sunflower seeds for extra crunch.
