Description
A delightful salad featuring seasonal ingredients for a refreshing taste.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup diced butternut squash
- 1 cup chopped kale
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions. Drain and let cool.
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
- In a large bowl, combine cooked orzo, roasted butternut squash, chopped kale, dried cranberries, feta cheese, and walnuts.
- Drizzle with balsamic vinegar and mix well.
- Serve chilled or at room temperature.
Notes
- Feel free to add your favorite nuts or seeds.
- Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Fall Harvest Orzo Salad, seasonal salad, healthy salad