Ingredients
Scale
- 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