Delicious Fall Harvest Orzo Salad Recipe Irresistible Flavor
Author:meryem
Total Time:40 minutes
Yield:4 servings 1x
Description
Savor the irresistible flavors of our Fall Harvest Orzo Salad a perfect blend of seasonal ingredients for a delightful meal Enjoy this tasty recipe today
Ingredients
Scale
1 cup of orzo pasta
2 cups of butternut squash, diced
1 tablespoon of olive oil
Salt and pepper to taste
1/2 cup of dried cranberries
1/2 cup of pecans, roughly chopped
1/4 cup of crumbled feta cheese (optional)
1/4 cup of fresh parsley, chopped
For the maple vinaigrette: 3 tablespoons of maple syrup
2 tablespoons of apple cider vinegar
1/4 cup of olive oil
1 teaspoon of Dijon mustard
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
Roast the squash: Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes until tender and caramelized, flipping halfway through.
Cook the orzo: In a medium pot of salted boiling water, add the orzo and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
Make the vinaigrette: In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, and a pinch of salt and pepper.
Combine the ingredients: In a large bowl, mix the cooked orzo, roasted butternut squash, cranberries, chopped pecans, feta cheese, and parsley. Pour the vinaigrette over and toss gently.
Serve and enjoy: Let the salad sit for a few minutes to meld together.
Notes
A warm, vibrant salad bursting with the flavors of fall, combining al dente orzo with roasted butternut squash, cranberries, and a tangy maple vinaigrette.
