Butternut Squash Orzo Salad

5 from 1 vote

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This butternut squash orzo salad is full of fall flavors and loaded with texture! Roasted butternut squash, orzo, creamy goat cheese, spinach, sweet dried cranberries, crunchy pepitas, and an easy homemade balsamic vinaigrette round out this fabulous fall salad!

If you love orzo pasta salads try this Greek orzo salad and this spinach orzo chicken salad!

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Butternut squash orzo salad with spinach, dried cranberries, goat cheese and pepitas in a white serving bowl with wooden spoons.

Why You’ll Love This Butternut Squash Salad

Sweet, savory, salty flavors – This orzo salad has the perfect balance of sweetness from the squash and dried cranberries, paired with the tangy salty goat cheese, and nutty flavor from the pepitas.

Fall salad – This fall salad not only has all the colors of autumn in it, but uses seasonal fall produce and other goodies (pepitas and dried cranberries) associated with fall.

Holiday side dish – This butternut squash salad will be a wonderful side dish to add to your Thanksgiving of Christmas dinner. It’s also perfect to go with any fall meal!

Ingredients used to make butternut squash orzo salad in white bowls.

Ingredients for Butternut Squash Orzo Salad

  • Orzo – A short, rice shaped pasta.
  • Chili powder, cinnamon – This earthy, warm, sweet combo is used to flavor the roasted butternut squash.
  • Butternut squash – Peel and cut the butternut squash into 1 inch cubes for roasting. If you want to save time buy pre-cut squash.
  • Spinach – Baby spinach is great in orzo salads. You could also you arugula or baby kale.
  • Dried cranberries – Chewy and sweet.
  • Pepitas – I recommend toasting them in a skillet on the stove for a few minutes, just like you would with nuts.
  • Goat cheese – Adds a tangy, creamy element to the salad.
  •  Balsamic vinegar, olive oil, dijon mustard, maple syrup, garlic powder – Ingredients used to make the balsamic vinaigrette. 
  • Rosemary – Fresh rosemary is optional, but adds a nice fresh herb flavor to the vinaigrette.
Two wooden serving spoons scooping up butternut squash orzo salad with spinach, dried cranberries, goat cheese and pepitas.

How to Make Roasted Butternut Squash Orzo Salad

This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.

Combine all of the ingredients for the vinaigrette in a jar or bowl and set aside. Preheat your oven while you prep the butternut squash.

Place the cubes of butternut squash on a baking sheet. Drizzle them with olive oil, the spices, salt, and pepper. Use your hands to toss them together until they’re coated and spread them out into a single layer.

Roast the squash for about 20-25 minutes or until tender and caramelized. While the squash is roasting cook the orzo according to package instructions. Drain and rinse under warm or cold water.

To assemble the salad, add the orzo, butternut squash, spinach, dried cranberries, pepitas, and goat cheese to a serving bowl. Pour the balsamic vinaigrette onto the salad and toss it together. Taste for seasoning and serve.

Is This A Warm or Cold Pasta Salad?

The butternut squash orzo salad can be served warm, room temperature or cold. If you toss everything together while the orzo is still warm, the goat cheese will melt into the salad. It’s delicious this way, however you won’t see the crumbles in the presentation.

If you plan to serve it cold, I recommend waiting to toss it in the vinaigrette right before serving so that the pepitas stay crunchy and the pasta doesn’t absorb all of the vinaigrette.

Butternut squash orzo salad on a white plate with a fork. The salad bowl is behind the plate.

Substitutions and Variations

  • Use roasted sweet potatoes instead of butternut squash.
  • Chopped baby spinach can be substituted with baby kale or arugula.
  • Goat cheese can be substituted with feta.
  • Add bacon for a salty, savory bite.
  • Pepitas can be replaced with chopped pecans.
  • Dried cranberries can be substituted with dried cherries.

Make Ahead Tips

  • The balsamic vinaigrette can be made 3-4 days in advance.
  • Prep and roast the butternut squash 1-2 days in advance.
  • The orzo salad should be assembled the day you plan to serve it for the best flavor and texture.
Butternut squash orzo salad with spinach, dried cranberries, goat cheese and pepitas.

What to Serve With Butternut Squash Salad

The salad goes well with any type of protein. Turkey, ham, this apple cider chicken, garlic butter steak bites, or walnut crusted salmon.

If you want to add it as a side dish for your Thanksgiving or Christmas dinner I recommend including any of these side dishes along with it. Brussels sprouts gratin, creamy mashed potatoes, balsamic maple roasted brussels sprouts, bourbon orange cranberry sauce, honey roasted carrots, and autumn apple pear salad.

Storage

The salad is best the day it is made, however it will keep in an airtight container for up to 2 days. You may want to double the vinaigrette and use the extra for the leftovers as the orzo will absorb the vinaigrette the longer it sits.

More Butternut Squash Recipes

Did you make this butternut squash orzo salad? I’d love if you’d leave a recipe rating and review below.

Butternut squash orzo salad on a white plate with a fork. The salad bowl is behind the plate.
5 from 1 vote

Butternut Squash Orzo Salad

Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6 servings
Roasted butternut squash, orzo, creamy goat cheese, spinach, sweet dried cranberries, crunchy pepitas, and balsamic vinaigrette round out this fabulous fall pasta salad!
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Ingredients 

Butternut Squash Orzo Salad

  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 3 cups cubed butternut squash, cut in to 1-inch chunks
  • 1 cup uncooked orzo
  • 3 cups baby spinach, roughly chopped
  • 1/2 cup dried cranberries
  • 1/4 cup pepitas, toasted
  • 4 ounces goat cheese, crumbled

Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoons maple syrup
  • 2 teaspoons chopped fresh rosemary, optional
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground pepper to taste

Instructions 

Balsamic Vinaigrette

  • Combine all of the ingredients for the vinaigrette in a jar or bowl. Shake or whisk until well combined. Set aside.

Salad

  • Preheat oven to 400° F. To make cleanup easy, line a baking sheet with foil or parchment paper. Place the butternut squash cubes onto the baking sheet. Drizzle with a tablespoon of olive oil and sprinkle on the chili powder, cinnamon, salt, and pepper. Use your hands to toss the squash until it's coated in the oil and spices. Spread the squash into a single layer then place it in the oven and roast for 20-25 minutes or until it's tender, turning it once with a spatula.
  • While the squash is roasting, cook the orzo in salted water according to package instructions. Once the orzo is cooked, drain and rinse it under warm or cold water depending on if you want the salad to be served warm or cold.
  • To assemble the salad, add the orzo, butternut squash, spinach, dried cranberries, pepitas, and goat cheese to a serving bowl. Pour the vinaigrette over the salad and toss until well combined. Season with salt and pepper as needed and serve.

Nutrition

Calories: 337kcalCarbohydrates: 43gProtein: 9gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.002gCholesterol: 9mgSodium: 123mgPotassium: 458mgFiber: 4gSugar: 15gVitamin A: 9145IUVitamin C: 19mgCalcium: 96mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote

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Recipe Rating




4 Comments

  1. Cheryl D says:

    5 stars
    A salad worth taking all the steps. So very yummy!

    1. Danae says:

      Thanks for taking all the steps to make it Cheryl! Appreciate the review as well.

  2. Andee says:

    Hi there…can you use frozen butternut squash in this recipe? I think that what I am referring to may already be cooked. They sell it in steamer bags. I am not sure if that type of butternut squash can be roasted. I ask because I am only one person and don’t want to make an entire butternut squash because it will go bad before I can eat it all.

    1. Danae says:

      I haven’t tried this recipe with frozen squash, but it should work. It may not get as caramelized because of the extra moisture.