Autumn Orzo and Butternut Squash Salad
Autumn is the perfect season to indulge in hearty and flavorful salads that combine the best of fall produce. This Autumn Orzo and Butternut Squash Salad is a delightful mix of warm roasted butternut squash, nutty orzo, and a medley of fresh ingredients, all brought together with a tangy apple cider maple dijon vinaigrette. It’s not only a feast for your taste buds but also a visually appealing dish that’s perfect for any gathering.
Ingredients
For the Salad:
- 1 1/2 cups orzo (whole wheat or regular)
- 3 cups cubed butternut squash
- Pinch of cinnamon
- Pinch of nutmeg
- 2 teaspoons pure maple syrup
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3-4 cups de-stemmed and shredded lacinato kale
- 2 scallions, thinly sliced
- 1 shallot, very thinly sliced
- 4 ounces crumbled feta
- 2 tablespoons sliced almonds
- 2 tablespoons pepitas
- 1/3 cup dried cherries
- 1/4 cup flat-leaf parsley, finely chopped
- Salt and pepper to taste
For the Apple Cider Maple Dijon Vinaigrette:
- 3 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 1 clove garlic, finely chopped or grated
- 3/4 teaspoon salt
- Freshly cracked black pepper
- 1/2 cup extra virgin olive oil
Directions
- Preheat Oven: Preheat your oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- Roast Butternut Squash: Toss the cubed butternut squash with cinnamon, nutmeg, olive oil, maple syrup, salt, and pepper. Spread the squash on the prepared baking sheet and roast for 20-25 minutes, tossing once during cooking, until tender and golden.
- Cook Orzo: Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain, drizzle with a little olive oil, and set aside to cool completely.
- Prepare Vinaigrette: In a medium jar, combine apple cider vinegar, maple syrup, dijon mustard, garlic, salt, pepper, and olive oil. Shake well until the mixture is combined and emulsified. Adjust seasoning with more salt and pepper if needed.
- Toast Almonds and Pepitas: Toast the sliced almonds and pepitas in a small, dry skillet over medium-low heat until golden, stirring frequently.
- Assemble Salad: In a large bowl, combine the cooled orzo, shredded kale, scallions, shallot, crumbled feta, toasted almonds and pepitas, dried cherries, and chopped parsley. Add the roasted butternut squash and the desired amount of vinaigrette. Season with salt and pepper to taste and stir gently to combine.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Calories: 540 kcal per serving
- Servings: 6 servings
Serving Suggestions
This salad is perfect as a main dish for a light lunch or dinner. It can also be served as a side dish at a fall-themed gathering or holiday meal. The combination of flavors and textures, from the sweetness of the butternut squash and dried cherries to the crunch of the almonds and pepitas, makes it a crowd-pleaser.
Final Thoughts
Autumn Orzo and Butternut Squash Salad is a beautiful and nutritious dish that captures the essence of fall. The apple cider maple dijon vinaigrette adds a delightful tang that complements the roasted squash and fresh greens. Enjoy this salad as a vibrant addition to your seasonal menu!
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Autumn Orzo and Butternut Squash Salad
- Total Time: 45 minutes
- Yield: 6 1x
Description
This Autumn Orzo and Butternut Squash Salad embodies the essence of fall with its warm spices and earthy tones. The nutty orzo perfectly complements the sweet, roasted butternut squash, while the tangy apple cider maple dijon vinaigrette brings all the flavors together in harmony. It’s a dish that not only nourishes the body but also delights the senses with its rich textures and vibrant colors.
Whether you’re hosting a dinner party or looking for a satisfying lunch that packs a punch of flavor, this salad is versatile and can be dressed up or down. The combination of creamy feta, crunchy nuts, and chewy dried cherries adds a delightful contrast, making every forkful a discovery of tastes and textures. It’s truly a celebration of autumn’s bounty, perfect for any occasion that calls for a dish as colorful and cheerful as the season itself.
Ingredients
For the salad:
1 1/2 cups orzo (whole wheat or regular)
3 cups cubed butternut squash
Pinch of cinnamon
Pinch of nutmeg
2 teaspoons pure maple syrup
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3–4 cups de-stemmed and shredded lacinato kale
2 scallions, thinly sliced
1 shallot, very thinly sliced
4 ounces crumbled feta
2 tablespoons sliced almonds
2 tablespoons pepitas
1/3 cup dried cherries
1/4 cup flat-leaf parsley, finely chopped
Salt and pepper to taste
For the apple cider maple dijon vinaigrette:
3 tablespoons apple cider vinegar
2 teaspoons maple syrup
1 teaspoon dijon mustard
1 clove garlic, finely chopped or grated
3/4 teaspoon salt
Freshly cracked black pepper
1/2 cup extra virgin olive oil
Instructions
Preheat oven to 400℉. Line a large rimmed baking sheet with parchment. Toss the butternut squash with cinnamon, nutmeg, olive oil, maple syrup, salt, and pepper. Roast for 20-25 minutes until tender and golden, tossing once during cooking.
Meanwhile, bring a large pot of salted water to a boil for the orzo. Cook according to package directions, or until al dente. Drain, drizzle with a little olive oil, and set aside to cool completely.
Make the vinaigrette: In a medium jar, combine apple cider vinegar, maple syrup, dijon, garlic, salt, pepper, and olive oil. Shake until combined and emulsified. Adjust seasoning with more salt and pepper if needed.
Toast the almonds and pepitas in a small, dry skillet over medium-low heat until golden, stirring frequently.
In a large bowl, combine the cooled orzo, kale, scallions, shallot, feta, toasted almonds and pepitas, dried cherries, and parsley. Add the roasted butternut squash and desired amount of vinaigrette. Season with salt and pepper to taste and stir gently to combine.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 540 kcal