Description

This warm orzo pasta salad is a perfect blend of sweet and savory flavors, featuring roasted butternut squash, peppery arugula, and a maple Dijon vinaigrette. It’s a hearty yet light dish that works as a vegetarian main or a flavorful side. Whether you’re looking for healthy recipes, recipes for dinner, or simple high-protein meals, this dish is a great choice!

Ingredients

For the Salad:

3 cups butternut squash, peeled and cubed (1/2-inch pieces)
2 tbsp olive oil
1 tbsp fresh thyme
1 tsp maple syrup
Kosher salt and freshly ground black pepper, to taste
12 oz orzo pasta
3-4 cups arugula

For the Maple Dijon Vinaigrette:

1/4 cup olive oil
2 tbsp apple cider vinegar
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tsp kosher salt
1 shallot, minced

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Instructions

1. Roast the Butternut Squash:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss butternut squash with olive oil, thyme, maple syrup, salt, and pepper.
Spread onto the sheet pan and roast for 20-25 minutes, until soft and caramelized.

2. Cook the Orzo:

Bring a large pot of salted water to a boil.
Add the orzo and cook until al dente, following package instructions.
Drain and set aside.

3. Make the Vinaigrette:

Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and minced shallot in a jar.
Shake well to emulsify.

4. Assemble the Salad:

In a large serving bowl, toss the roasted butternut squash with the orzo and vinaigrette.
Adjust seasoning with extra salt or olive oil if needed.
Mix in arugula just before serving to maintain freshness.

Notes

Serve warm or at room temperature.
Add crumbled feta or toasted nuts for extra texture.

Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 plate
Calories: 380 kcal
Sugar: 9g
Sodium: 620mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg