Roasted Butternut Squash & Orzo Harvest Salad
Shredded Brussel Sprout, Honeycrisp apple, kale, candied nuts, cinnamon roasted butternut quash and salty feta tossed with an apple cider vinaigrette makes for a super tasty and colourful fall inspired harvest salad.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Servings: 5 -6
Author: the communal feast
- 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
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.