Description
Butternut Squash & Spinach Orzo Salad
Ingredients
1 small butternut squash, peeled and cubed
1 tbsp olive oil
1 tsp garlic powder
Salt & pepper, to taste
1 ½ cups orzo pasta
2 cups fresh spinach
½ cup crumbled feta cheese
1 tbsp lemon juice
1 tbsp olive oil (for dressing)
1 tsp honey (optional)
Directions
Roast the Squash
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
Cook the Orzo
In a large pot, cook orzo according to package instructions. Drain and rinse with cold water to prevent sticking.
Assemble the Salad
In a large bowl, combine cooked orzo, roasted squash, fresh spinach, and crumbled feta.
Make the Dressing
Whisk together lemon juice, olive oil, and honey (if using). Drizzle over the salad and toss to combine.
Season & Serve
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve warm or chilled.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your butternut squash cubes are uniform (about 1-inch) for even roasting. While the squash roasts, bring a large pot of generously salted water to a boil for the orzo—this seasons it from within. Cook the orzo until al dente, then drain and rinse immediately with cold water to stop the cooking and prevent clumping. As the orzo cools, prepare the simple dressing by vigorously whisking the lemon juice, olive oil, and honey until fully emulsified. Combine all components in the large bowl while the squash is still warm, as it will gently wilt the spinach perfectly.
Serving Suggestions
This versatile salad suits many occasions. For a light lunch, serve it atop a bed of extra spinach or arugula. As a hearty side, pair it with grilled chicken, salmon, or pork chops. To make it a complete vegetarian meal, add a can of rinsed chickpeas or white beans for extra protein. Garnish with toasted pine nuts or walnuts for a delightful crunch and fresh herbs like chopped mint or parsley for a brightness boost.
How-to Summary
Cube and roast seasoned butternut squash at 400°F until tender. Cook orzo in salted water, then drain and rinse with cold water. Whisk lemon juice, olive oil, and honey for the dressing. In a large bowl, combine cooled orzo, warm roasted squash, fresh spinach, and feta cheese. Drizzle with dressing, toss gently, and season to taste. Serve warm or chilled.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, for best texture, store the components separately. Combine the roasted squash, cooked orzo, and dressing up to 2 days in advance, but add the fresh spinach and feta just before serving.
What can I use instead of feta cheese? Goat cheese crumbles or shaved Parmesan are excellent substitutes. For a dairy-free version, use a vegan feta alternative or nutritional yeast.
Can I use a different squash? Absolutely. Sweet potato, delicata squash (which doesn’t need peeling), or acorn squash all work wonderfully in this recipe.
Why rinse the orzo with cold water? Rinsing halts the cooking process to maintain an al dente texture and removes excess starch that causes the pasta to stick together into a clump.
Is there a way to cook the squash faster? For quicker cooking, microwave the cubed squash for 4-5 minutes before roasting to reduce oven time, or sauté it in a pan until tender and caramelized.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy in the salad. Do not add the dressing while the orzo is piping hot, as it can absorb it all and become dry. Ensure the squash is cubed evenly; large pieces won’t cook through, and tiny pieces may burn. Skipping the step of rinsing the orzo will lead to a gummy, stuck-together pasta salad. Finally, do not add the spinach too far in advance if serving warm, as it will overcook and lose its vibrant color and texture.
Conclusion
This Butternut Squash & Spinach Orzo Salad is a celebration of texture and seasonal flavor, effortlessly combining creamy squash, tender pasta, fresh greens, and tangy cheese. Its flexibility for make-ahead meals and simple ingredient swaps makes it a reliable staple for busy weeks and special gatherings alike. By following the detailed steps and avoiding common pitfalls, you can create a dish that is as nutritious as it is delicious, perfect for any table.