Description
This Fall Orzo Salad with Hot Honey Vinaigrette is the perfect cozy fall salad. It’s packed with tender roasted butternut squash, orzo, fresh veggies, goat cheese, sweet cranberries, and crunchy pumpkin seeds. Then it’s tossed with a tangy hot honey mustard apple cider vinaigrette dressing for the perfect finish!
Ingredients
Units
Scale
For Roasted Butternut Squash
- 2 cups cubed butternut squash
- 1-2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 8 oz dry orzo
- 5 ounces baby spinach
- 4 oz crumbled goat cheese
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/3 cup thinly sliced red onion
Hot Honey Mustard Apple Cider Vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup hot honey
- 2 cloves garlic
- 2 tablespoons whole grain dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon thinly sliced shallot
Instructions
- Roast the butternut squash: Preheat oven to 425 degrees. Add the diced butternut squash to a large mixing bowl. Add the olive oil, spices, salt and pepper to the squash and toss until well coated. Place the squash in a single layer on a baking sheet lined with parchment paper. Bake at 425 degrees for 25-30 minutes or until tender on the inside and crisp on the outside. Set aside.
- Cook the Orzo: cook the orzo, according to package directions, in well salted water. Drain the orzo and then rinse with cold water. Set aside.
- Make the Vinaigrette: Combine all of the dressing ingredients in a high-powered blender and blend until smooth and creamy.
- Assemble the Salad: Add all of the salad ingredients to a large bowl. Drizzle the desired amount of the dressing over the salad.
- Toss lightly until everything is well combined and evenly distributed.
- Serve and enjoy!
