Fall Harvest Orzo Salad
A delicious blend of orzo pasta, roasted butternut squash, kale, dried cranberries, pecans, and feta, perfect for fall gatherings.
Ingredients
Main Ingredients
- 1 cup orzo pasta Cook according to package instructions.
- 1 cup diced butternut squash Roast until tender.
- 1 cup chopped kale Fresh, ideally used right after thawing.
- 1/2 cup dried cranberries Or substitute with another dried fruit.
- 1/2 cup chopped pecans Can replace with sunflower seeds.
- 1/4 cup feta cheese Crumbled, or substitute with nutritional yeast for vegan version.
- 3 tablespoons olive oil Extra virgin is best.
- 2 tablespoons apple cider vinegar Adjust to taste.
- to taste Salt and pepper Enhance flavors.
Instructions
Cooking
- Cook the orzo pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add diced butternut squash and cook until tender, about 10-15 minutes.
- In a large bowl, combine the cooked orzo, sautéed squash, chopped kale, dried cranberries, chopped pecans, and feta cheese.
- In a small bowl, whisk together olive oil and apple cider vinegar, then drizzle over the salad. Toss to combine.
- Season with salt and pepper to taste. Serve warm or at room temperature.
Notes
Store in an airtight container for about 3-4 days in the fridge. If you need to make it vegan, replace feta with sesame or nutritional yeast. You can also roast the squash ahead of time for ease.