Description
Crisp autumn flavors dance in this hearty orzo and butternut squash salad, blending Mediterranean warmth with seasonal comfort. Sage-roasted squash, toasted pine nuts, and tangy feta create a harmonious dish you’ll crave throughout the cool harvest months.
Ingredients
Scale
Vegetables:
- 1 butternut squash
- 1 cup kale, chopped
Pasta and Grains:
- 1 cup orzo
Dressing and Seasonings:
- ½ cup (120 milliliters) extra virgin olive oil
- 3 tablespoons (45 milliliters) apple cider vinegar
- 2 teaspoons (10 milliliters) maple syrup
- 1 teaspoon (5 milliliters) dijon mustard
- 1 clove garlic, finely chopped or grated
- ¾ teaspoon (4 grams) salt
- Freshly cracked black pepper
Instructions
- Heat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a large rimmed baking sheet with parchment paper.
- Toss butternut squash cubes with ground cinnamon, freshly grated nutmeg, extra virgin olive oil, pure maple syrup, kosher salt, and freshly cracked black pepper until uniformly coated.
- Arrange seasoned squash pieces in a single layer on prepared baking sheet, ensuring they are not overcrowded to promote even roasting.
- Roast squash for 20-25 minutes, rotating the pan midway through cooking time, until pieces are caramelized and fork-tender.
- Simultaneously, bring a large pot of salted water to rolling boil and cook orzo pasta according to package directions until perfectly al dente.
- Drain orzo in a colander, then transfer to a mixing bowl and drizzle with additional olive oil to prevent sticking, allowing pasta to cool completely.
- Create vinaigrette by whisking apple cider vinegar, maple syrup, dijon mustard, minced garlic, salt, and pepper in a glass jar until emulsified.
- In a dry skillet over medium-low heat, carefully toast raw almonds and pepitas, stirring continuously until they turn golden brown and become fragrant.
- Combine cooled orzo with chopped kale, sliced scallions, minced shallot, crumbled feta cheese, toasted nuts, dried cherries, and fresh parsley in a large serving bowl.
- Gently fold roasted butternut squash into the mixture, drizzling vinaigrette to taste and seasoning with additional salt and pepper as desired.
- Toss ingredients delicately to ensure even distribution of flavors and textures before serving at room temperature.
Notes
- Spice up your autumn meal with this vibrant, hearty salad bursting with seasonal flavors and textures.
- Roasting butternut squash brings out its natural sweetness, creating a caramelized foundation that elevates the entire dish.
- Toasting nuts adds a delightful crunch and deepens their nutty essence, transforming this simple salad into a gourmet experience.
- Homemade vinaigrette provides a tangy, sweet balance that ties together the rich ingredients with bright, refreshing notes.
- Feta cheese crumbles contribute a creamy, salty element that perfectly complements the earthy kale and sweet roasted squash.
- Dried cherries offer unexpected bursts of concentrated sweetness, making each bite a delightful surprise.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 1 g
- Sodium: 125 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: <1 g
- Cholesterol: 0 mg