Roasted Butternut Squash Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad combining roasted butternut squash and orzo with spinach, goat cheese, cranberries, and pepitas in a maple-mustard vinaigrette. Warm, filling, and colorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 medium butternut squash, (peeled, seeded and cut in 1-inch chunks)
- 1 tablespoon olive oil
- Kosher salt and pepper, (to taste)
- 1 cup orzo
- 5 oz spinach
- 4 oz crumbled goat cheese, (or feta cheese)
- 1/2 cup pepitas
- 1/2 cup dried cranberries
- 1/3 cup chopped red onion
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, (minced)
- 1/4 teaspoon ground cinnamon
- Kosher salt and black pepper, (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 285mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 548mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 285MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.