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