Roasted Butternut Squash and Orzo Harvest Salad combines the warm and colorful flavors of fall cooking into a delicious salad. Shredded Brussel Sprout, Honeycrisp apple, kale, candied nuts, cinnamon roasted butternut quash and salty feta tossed with an apple cider vinaigrette. This salad is perfect for a healthy and satisfying lunch, meal prep, or to serve at a family gathering.
We’re not big on salad but when fall hits, there’s just something about this season, the feeling of roasting vegetables, going big on cinnamon, nutmeg and those deep nutty flavors. Basically the only time of year when my salads taste incredible and leave me feeling completely satisfied.
This salad is so appropriate for right now- it has everything you need to indulge in a meal that’s healthy and packed with nutrition. The mixed green colours, reds and oranges make it feel warm and cozy, with an apple cider vinaigrette and some crumbled feta to bring it all together. If there is ever a recipe you needed to try, it’s this one. By far my favourite one this season!
THE VINAIGRETTE
Made with real apple cider, Dijon mustard, olive oil, salt and pepper and seasoned with cinnamon and nutmeg. It’s light, not overpowering in flavor but the added warm spices of cinnamon and nutmeg are a great way to distribute extra comforting flavors into the salad. If you don’t have apple cider on hand, you can substitute for apple cider vinegar and add a touch of sugar to balance it all out.
PREP
I love roasting butternut squash when it’s tossed in olive oil, salt, pepper and lots of cinnamon. A good amount of all of these tossed with the squash gives it a nice warm and cozy taste and on it’s on makes for a great side dish or just as we did, add it to a salad or other meals for a fall inspired meal. Now, for the remaining ingredients, more the sprouts and the kale, you can either double up on one of those if you wanted to leave one out, or swap out a lettuce of your choice. Baby arugula, mixed greens or spinach, really their all fine for this salad.
Cinnamon honey roasted pecans are a must! the squash and the pecans give the salad all its delicious flavour. these are a no comprise and must make. If you don’t like pecans, another nut or seeds would be fine so long as they are candied the same way.
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Roasted Butternut Squash & Orzo Harvest Salad
Ingredients
- 2 cups butternut squash cubed
- 1 1/2 cup Brussel sprouts shredded
- 2 cups kale loose
- 1/4 cup red onion finely diced
- 1 1/2 cups orzo cooked according to package directions
- 1 Honeycrisp apple thinly sliced
- 1/2 cup raw pecans
- 1/2 cup feta crumbled
- olive oil
- ground cinnamon
- salt and pepper
- cinnamon honey
- Apple Cider Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup apple cider
- 1 TBS cinnamon honey
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- salt and pepper
- 1 TBS Dijon mustard
Instructions
- Preheat the oven to 425 degrees F. Peel and cube the squash, add to a baking sheet and drizzle with olive oil. Toss with salt, pepper and a good amount of cinnamon. Bake in a single layer for 25 minutes. Remove from the oven and toss to flip. On the same baking sheet, add the pecans to one side and toss together with some cinnamon honey. Ensure everything fits in a single layer and return to the oven for another 10 minutes or until crispy and golden. Set aside. If you don't have pre-mixed cinnamon honey, use both regular honey and round cinnamon.
- Meanwhile, cook the orzo according to direction, rinse and let cool. Massage the kale using your hands with some olive oil and salt. Pull apart from the stem and add to a large salad bowl.
- To make the vinaigrette, combine all the ingredients together and stir until well combined.
- To the large salad bowl, add the shaved Brussel sprouts, orzo, and red onions. Toss together with 2-3 TBS of the cider vinaigrette. Top the salad with thin apple slices, roasted squash, candied pecans, finish with crumbled feta and more vinaigrette. Serve immediately, or at room temperature.
Roasted Butternut Squash and Orzo Harvest Salad
September 23, 2021
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