Description
- Enjoy a flavorful and hearty Butternut Squash and Orzo Salad with a Maple Dijon Vinaigrette—perfect for any season.
Ingredients
Scale
- 3 cups butternut squash, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 teaspoon maple syrup
- Kosher salt and freshly ground black pepper to taste
- 12 ounces orzo pasta
- 3–4 cups fresh arugula
- For the Maple Dijon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 shallot, finely minced
Instructions
- Prepare the Butternut Squash:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the cubed butternut squash with olive oil, thyme, maple syrup, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20-25 minutes, or until soft and lightly caramelized.
- Cook the Orzo:
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the orzo according to the package instructions until al dente. Drain and set aside.
- Make the Vinaigrette:
- In a jar or small bowl, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and minced shallot. Shake or whisk well until emulsified.
- Assemble the Salad:
- In a large serving bowl, mix the roasted butternut squash, cooked orzo, and the vinaigrette. Adjust seasoning with additional salt or olive oil if needed.
- Add Arugula:
- Stir in the arugula just before serving to maintain its freshness, or mix it into individual portions if you prefer it less wilted.
- Enjoy this warm or at room temperature as a comforting and flavorful salad!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
Keywords: #ButternutSquash #FallRecipes #HealthyEats #OrzoSalad #HomemadeCooking