Description
A comforting autumn salad featuring orzo pasta, roasted butternut squash, Brussels sprouts, and a tangy feta dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup cooked butternut squash, cubed
- 1 cup cooked Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the orzo pasta in vegetable broth according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked orzo, butternut squash, Brussels sprouts, dried cranberries, and chopped pecans.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese and garnish with fresh parsley.
- Serve chilled or at room temperature.
Notes
Feel free to substitute orzo with another small pasta and experiment with different roasted vegetables depending on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg