Description
This warm orzo pasta salad is a perfect blend of sweet and savory flavors, featuring roasted butternut squash, peppery arugula, and a maple Dijon vinaigrette. It’s a hearty yet light dish that works as a vegetarian main or a flavorful side. Whether you’re looking for healthy recipes, recipes for dinner, or simple high-protein meals, this dish is a great choice
Ingredients
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For the Salad:
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3 cups butternut squash, peeled and cubed (½-inch pieces)
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2 tbsp olive oil
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1 tbsp fresh thyme
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1 tsp maple syrup
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Kosher salt and freshly ground black pepper, to taste
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12 oz orzo pasta
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3–4 cups arugula
For the Maple Dijon Vinaigrette:
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¼ cup olive oil
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2 tbsp apple cider vinegar
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2 tbsp maple syrup
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1 tbsp Dijon mustard
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1 tsp kosher salt
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1 shallot, minced
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Instructions
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Roast the Butternut Squash:
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, toss butternut squash with olive oil, thyme, maple syrup, salt, and pepper.
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Spread onto the sheet pan and roast for 20-25 minutes, until soft and caramelized.
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Cook the Orzo:
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Bring a large pot of salted water to a boil.
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Add the orzo and cook until al dente, following package instructions.
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Drain and set aside.
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Make the Vinaigrette:
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Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and minced shallot in a jar.
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Shake well to emulsify.
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Assemble the Salad:
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In a large serving bowl, toss the roasted butternut squash with the orzo and vinaigrette.
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Adjust seasoning with extra salt or olive oil if needed.
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Mix in arugula just before serving to maintain freshness
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Notes
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The butternut squash can be roasted ahead of time to save time on busy days.
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For a heartier meal, add some roasted chicken or chickpeas for extra protein.
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If you don’t have maple syrup, honey can be used as a substitute.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg