Description
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.
- Use plant-based feta to keep it dairy-free.
- Sprinkle red pepper flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Main Dish
- Method: Roasting, Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg
