This Butternut Squash Orzo Salad balances sweet roasted squash, creamy goat cheese, and a pop of cranberry for texture and color. The orzo gives a tender, almost risotto-like bite while spinach and pepitas add freshness and crunch. It’s the kind of dish that makes your kitchen smell like autumn and still comes together without fuss.
Top reasons to make it:
- It’s quick to pull together and fits into a busy week.
- It stores well for easy lunches or make-ahead dinners.
- It uses simple pantry and fridge ingredients many homes already have.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes for fast weeknight meals.
- Uses pantry staples and a short grocery list.
- Great for meal prep and holds texture well in the fridge similar cozy squash flavors appear in savory butternut squash gnocchi.
- Balanced mix of creamy, sweet, and crunchy in every bite.
Ingredients
- 2 cups butternut squash, diced
- 1 cup orzo pasta, dry
- 4 ounces creamy goat cheese, crumbled
- 2 cups fresh spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds), toasted
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Step-by-Step Instructions of Butternut Squash Orzo Salad
- Preheat the oven to 425°F (220°C) and toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper.
- Roast the squash on a baking sheet for 20–25 minutes, turning once, until tender and lightly caramelized.
- Boil the orzo in salted water according to package directions until al dente, then drain and rinse briefly under warm water.
- Whisk together the remaining olive oil and balsamic vinegar in a large bowl; season with salt and pepper.
- Add the warm orzo to the dressing and toss to coat so it soaks up flavor.
- Fold in the roasted squash, chopped spinach, and dried cranberries; toss gently so the goat cheese doesn’t fully melt.
- Sprinkle the crumbled goat cheese and toasted pepitas on top; adjust salt and pepper to taste.
- Serve warm, at room temperature, or chilled — this salad stays tasty any way you like it.
Tips for Success
- Roast the squash at high heat so it gets a bit caramelized that adds a lot of flavor.
- Toss the warm orzo with the dressing so it absorbs more flavor.
- Toast pepitas in a dry pan for 2–3 minutes to boost crunch and nutty aroma.
- If the goat cheese is very cold, let it sit a few minutes before crumbling so it blends better.
Substitutions & Variations of Butternut Squash Orzo Salad
To Make It Vegan/Gluten-Free:
- Vegan: Replace goat cheese with a dairy-free soft cheese or a dollop of mashed avocado. Use maple syrup or agave in a dressing if you want a touch of sweetness.
- Gluten-free: Swap orzo for gluten-free orzo or use quinoa for a similar texture.
Variations:
- Add cooked chickpeas or shredded rotisserie chicken for more protein.
- Stir in a spoonful of pesto or a sprinkle of toasted pine nuts for extra flavor.
- Swap balsamic for lemon vinaigrette for a brighter taste.
Storage Instructions of Butternut Squash Orzo Salad
Refrigerator: Store in an airtight container for up to 4 days. Dress leftovers lightly again before serving if they seem dry.
Freezer: This salad doesn’t freeze well because the texture of spinach and goat cheese changes. Freeze roasted squash separately for up to 3 months if you want to prep components.
Make-Ahead: Roast the squash and cook the orzo up to 2 days ahead. Keep dressing separate and toss everything together just before serving for best texture.
Frequently Asked Questions (FAQ) of Butternut Squash Orzo Salad
Can I use frozen butternut squash?
Yes thaw and pat dry, then roast to remove excess moisture so the salad won’t get soggy.
How do I keep the spinach from wilting?
Toss the spinach in right before serving, or use baby spinach which holds its texture better when mixed with warm orzo.
Can I make this nut-free?
Yes simply omit the pepitas or swap with toasted sunflower seeds if you need to avoid pumpkin seeds.
Final Thoughts
Butternut Squash Orzo Salad is a tasty, easy dish that fits busy lives and helps you eat well without fuss. It’s flexible, stores nicely for lunches, and gives you that cozy roasted-squash comfort in every forkful. Try it this week, then come back and let me know how it turned out leave a comment and a star rating so others can find this simple, tasty salad.
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Butternut Squash Orzo Salad
A cozy, make-ahead salad featuring roasted butternut squash, creamy goat cheese, and cranberries, perfect for busy weeknight dinners.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 2 cups butternut squash, diced
- 1 cup orzo pasta, dry
- 4 ounces creamy goat cheese, crumbled
- 2 cups fresh spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds), toasted
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- Roast the squash on a baking sheet for 20–25 minutes, turning once, until tender and lightly caramelized.
- Boil the orzo in salted water according to package directions until al dente, then drain and rinse briefly under warm water.
- Whisk together the remaining olive oil and balsamic vinegar in a large bowl; season with salt and pepper.
- Add the warm orzo to the dressing and toss to coat so it soaks up flavor.
- Fold in the roasted squash, chopped spinach, and dried cranberries; toss gently so the goat cheese doesn’t fully melt.
- Sprinkle the crumbled goat cheese and toasted pepitas on top; adjust salt and pepper to taste.
- Serve warm, at room temperature, or chilled.
Notes
For best results, roast the squash at high heat for extra flavor. The salad can be prepared ahead and stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian