A cozy, color-packed salad that celebrates fall flavors. Roasted butternut squash meets tender orzo, tart cranberries, salty feta, and crunchy walnuts, all tossed with baby spinach and a bright balsamic-honey dressing. Serve warm or chilled for effortless weeknight dinners, make-ahead lunches, or a standout seasonal side.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 cups baby spinach
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat oven to 400°F (200°C).
- Toss squash with 1 tablespoon olive oil, salt, pepper, and cinnamon. Spread on a sheet pan and roast 25–30 minutes, stirring halfway, until tender and caramelized.
- Meanwhile, cook orzo in salted boiling water until al dente (about 8–10 minutes). Drain and rinse under cold water to cool.
- In a large bowl, combine cooled orzo, roasted squash, cranberries, feta, walnuts, and spinach.
- Whisk remaining 1 tablespoon olive oil with balsamic and honey. Drizzle over salad and toss gently to coat. Taste and adjust seasoning.
- Serve immediately or chill 30 minutes to let flavors meld.
Variation
- Maple Pecan & Goat Cheese: Swap walnuts for pecans and feta for goat cheese; use maple syrup instead of honey and add a pinch of chopped fresh rosemary.
- Kale & Farro: Replace orzo with cooked farro and baby spinach with finely chopped kale. Massage kale with a little dressing to soften.
- Vegan Version: Omit feta and use maple syrup in the dressing. Add avocado or roasted chickpeas for creaminess and extra protein.
Cooking Notes
- Cut squash into even 1/2-inch cubes so it roasts uniformly and finishes on time.
- Season to taste after dressing feta adds salt, so you may need less than expected.
- If the salad seems dry after chilling, toss with an extra splash of olive oil and balsamic before serving.
Serving Suggestions
- Serve warm as a main salad or pair as a side with roasted chicken, salmon, or grilled halloumi.
- Top with protein: lemony grilled shrimp, rotisserie chicken, or crispy chickpeas to keep it vegetarian.
- Pack for lunch this salad holds up well and tastes great slightly chilled or at room temperature.
Tips
- Line the sheet pan with parchment for easy cleanup and less sticking.
- Add zest: a little orange zest or a squeeze of lemon brightens the dressing beautifully.
- Reserve a handful of nuts and feta to sprinkle on top just before serving for texture.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 9 g
- Sodium: 420 mg
Frequently Asked Questions
- Q: Can I make this ahead?
A: Yes. Roast squash and cook orzo up to 2 days ahead. Store components separately and toss with dressing before serving. - Q: Is it better warm or cold?
A: It’s delicious both ways. Serve warm right after roasting, or chill 30 minutes for a refreshing, melded flavor. - Q: What can I use instead of orzo?
A: Try pearl couscous, quinoa, farro, or short pasta like ditalini. For gluten-free, choose quinoa or GF orzo. - Q: Nut-free option?
A: Swap walnuts with pumpkin seeds or sunflower seeds for crunch without the nuts.
Conclusion
Cozy, colorful, and full of fall flavor, this roasted butternut squash and orzo salad balances sweet, salty, and tangy in every bite. It’s equally at home as a hearty main or a vibrant side, and it packs beautifully for make-ahead lunches. Serve warm or chilled and enjoy autumn’s best in one effortless bowl.
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Roasted Butternut Squash and Orzo Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy, color-packed salad that celebrates fall flavors. Roasted butternut squash meets tender orzo, tart cranberries, salty feta, and crunchy walnuts, all tossed with baby spinach and a bright balsamic-honey dressing. Serve warm or chilled for effortless weeknight dinners, make-ahead lunches, or a standout seasonal side.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 cups baby spinach
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat oven to 400°F (200°C).
- Toss squash with 1 tablespoon olive oil, salt, pepper, and cinnamon. Spread on a sheet pan and roast 25–30 minutes, stirring halfway, until tender and caramelized.
- Meanwhile, cook orzo in salted boiling water until al dente (about 8–10 minutes). Drain and rinse under cold water to cool.
- In a large bowl, combine cooled orzo, roasted squash, cranberries, feta, walnuts, and spinach.
- Whisk remaining 1 tablespoon olive oil with balsamic and honey. Drizzle over salad and toss gently to coat. Taste and adjust seasoning.
- Serve immediately or chill 30 minutes to let flavors meld.
Notes
- For deeper caramelization, don’t overcrowd the pan use two sheet pans if needed.
- Rinse orzo for a chilled salad; for a warm version, skip rinsing and toss while pasta is still steamy.
- Toast walnuts in a dry skillet 3–4 minutes for extra crunch and aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted, Tossed
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: About 1½ cups
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 15 mg
Keywords: roasted butternut squash orzo salad, autumn salad, fall salad, cranberries feta walnuts, balsamic honey dressing, spinach orzo, make-ahead salad