Description
A simple, one-pan roasted butternut squash and orzo salad with feta and greens. This cozy fall dinner is budget-friendly, easy to make, and tastes better cold than hot, making it perfect for meal prep.
Ingredients
Scale
- 1 medium butternut squash (2–3 lbs), peeled and cubed into 1-inch pieces
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 8 ounces orzo pasta
- 4 cups fresh greens (spinach and arugula mix)
- ½ cup crumbled feta cheese
- ½ cup walnuts or pecans, toasted
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.
- Toss squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
- Roast squash for 25-30 minutes, flipping halfway, until tender and caramelized.
- While squash roasts, bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente (8-10 minutes). Drain without rinsing.
- In a small bowl or jar, whisk together 1 tablespoon olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- In a large mixing bowl, combine warm orzo with half the dressing. Toss to coat.
- Add the warm roasted squash and fresh greens to the bowl. Drizzle with remaining dressing and toss gently.
- Fold in crumbled feta and sprinkle with toasted nuts. Adjust seasoning to taste.
- Serve warm or at room temperature.
Notes
Do not rinse the orzo after cooking to keep the starch for the dressing. The salad is better cold than hot and improves after sitting in the fridge for a day or two. For a heartier meal, add cooked chicken or chickpeas. Toast nuts in a dry skillet for 2-3 minutes before adding for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 4
- Protein: 9
Keywords: fall dinner, orzo salad, butternut squash, feta salad, meal prep, vegetarian, one pan, cozy dinner, healthy fall recipes