Description
Autumn’s golden bounty shines in this fall orzo salad with hot honey vinaigrette, where roasted seasonal vegetables dance with creamy goat cheese. Sweet, spicy, and perfectly balanced, each forkful delivers rustic comfort perfect for crisp evenings you’ll savor.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) dry orzo
- 2 cups (300 grams) cubed butternut squash
- 5 ounces (142 grams) baby spinach
- 4 ounces (113 grams) crumbled goat cheese
Dried and Seeded Ingredients:
- 1/2 cup (75 grams) dried cranberries
- 1/2 cup (60 grams) pumpkin seeds
- 1/3 cup (50 grams) thinly sliced red onion
Seasoning and Vinaigrette Ingredients:
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 12 tablespoons (180 milliliters) olive oil
- 1/2 cup (120 milliliters) olive oil
- 1/4 cup (60 milliliters) apple cider vinegar
- 1/4 cup (85 grams) 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
- Prepare the butternut squash by preheating the oven to a high temperature, ensuring a crisp exterior and tender interior will develop during roasting.
- Coat the squash cubes thoroughly with a blend of aromatic spices, creating a flavorful seasoning that will caramelize during cooking.
- Spread the seasoned squash on a parchment-lined baking sheet, allowing each piece ample space to roast evenly and develop a golden-brown crust.
- Roast the squash for approximately 25-30 minutes, monitoring the transformation from raw to caramelized and tender.
- While the squash roasts, bring a pot of salted water to a rolling boil and cook the orzo until it reaches a perfect al dente consistency.
- Quickly drain the orzo and rinse with cold water to halt the cooking process and prevent clumping.
- Craft the vibrant hot honey vinaigrette by blending the ingredients until they form a smooth, creamy emulsion with a perfect balance of heat and sweetness.
- In a spacious mixing bowl, combine the cooled orzo with fresh spinach, crumbled goat cheese, tart cranberries, crunchy pumpkin seeds, and sharp red onion.
- Gently fold the roasted butternut squash into the salad mixture, distributing the caramelized pieces throughout.
- Drizzle the prepared hot honey vinaigrette over the salad, tossing carefully to ensure every ingredient is lightly coated and well-integrated.
- Serve immediately, allowing the warmth of the squash to slightly wilt the spinach and meld the flavors together.
Notes
- Roast squash in advance to save time and enhance meal prep efficiency.
- Choose fresh, seasonal butternut squash for the most vibrant flavor and best texture.
- Swap goat cheese with vegan alternatives like cashew cheese for dairy-free diets.
- Allow orzo to cool completely before mixing to prevent wilting spinach and maintain crisp salad texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg