Description
A delightful and colorful orzo salad featuring seasonal fall ingredients, perfect for gatherings and celebrations.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
- Meanwhile, cook the orzo pasta according to package instructions, then drain and set aside.
- In a large bowl, combine the cooked orzo, roasted vegetables, dried cranberries, feta cheese, and walnuts.
- Drizzle with balsamic vinegar and toss gently to combine.
- Adjust seasoning with salt and pepper as needed.
- Serve warm or at room temperature.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other seasonal vegetables like kale or apples for extra flavor.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Fall Harvest, Orzo Salad, Seasonal Salad, Thanksgiving Salad