Butternut Squash Orzo Salad

5 from 1 vote

Butternut Squash Orzo Salad

Roasted butternut squash, orzo, creamy goat cheese, spinach, sweet dried cranberries, crunchy pepitas, and balsamic vinaigrette round out this fabulous fall pasta salad!

Prep Time20

Cook Time25

Total Time45

Course: Pasta, Salad, Side Dish

Cuisine: American

Keyword: butternut squash, butternut squash salad, orzo, pasta salad

Servings: servings

Author: Danae Halliday

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.

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