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