Roasted Butternut Squash Orzo Salad with Goat Cheese
A vibrant autumn salad combining sweet roasted butternut squash with tender orzo pasta, peppery spinach, and tangy goat cheese. Pepitas add crunch while dried cranberries provide bursts of sweetness, all brought together with a maple cinnamon vinaigrette. Perfect for fall gatherings, potlucks, or as a hearty side dish. This version stands out with its warm spices and contrasting textures that make it satisfying enough to serve as a light main course.
Ingredients
- 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 goat cheese, crumbled
- ½ cup pepitas
- ½ cup dried cranberries
- ⅓ cup red onion, chopped
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon ground cinnamon
- kosher salt and black pepper, to taste
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Place squash on large baking sheet and drizzle with olive oil
- 3
Toss until well coated and season with salt and pepper
- 4
Arrange squash in single layer and roast for 25 to 30 minutes until tender, turning once
- 5
Cook orzo according to package instructions while squash roasts
- 6
Drain orzo and rinse under cold water, then drain well
- 7
Pour cooked orzo into large bowl
- 8
Add roasted butternut squash, spinach, goat cheese, pepitas, and dried cranberries
- 9
Whisk together olive oil, vinegar, maple syrup, mustard, garlic, cinnamon, salt, and pepper in small bowl
- 10
Pour dressing over salad and toss until well combined
- 11
Season with salt and pepper to taste and serve immediately
Tips
Toast pepitas in a dry skillet for 2-3 minutes before adding to enhance their nutty flavor and crunch
Let roasted squash cool slightly before adding to prevent wilting the spinach too quickly
Make dressing ahead and store separately - toss just before serving to keep ingredients fresh
Good to Know
Refrigerate up to 3 days in airtight container, though texture is best within 24 hours
Can roast squash and cook orzo up to 2 days ahead, store separately and assemble before serving
Serve at room temperature or slightly chilled, great for potlucks and meal prep
Common Mistakes
Don't overcrowd squash on baking sheet to avoid steaming instead of roasting
Rinse orzo thoroughly after cooking to prevent clumping and remove excess starch
Add dressing gradually and taste as you go to avoid over-dressing the salad
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, you can prepare components separately up to 2 days ahead. Cook orzo and roast squash, then store separately. Assemble and dress just before serving for best texture and freshness.
What if I don't have pepitas?
Substitute with toasted sunflower seeds, chopped walnuts, or toasted pine nuts. Any crunchy element works well to provide textural contrast against the soft squash and pasta.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. The salad is best within 24 hours as the spinach may wilt and pasta can absorb dressing over time.