Roasted Butternut Squash and Brussels Orzo Salad
Make this Roasted Butternut Squash and Brussels Orzo Salad and enjoy a refreshing yet comforting meal perfect for gatherings or meal prep. This delicious salad comes together in under an hour with minimal effort. The sweet, caramelized butternut squash and crispy Brussels sprouts pair perfectly with tender orzo, crunchy pecans, and a tangy balsamic dressing. Finished with fresh parsley, dried cranberries, and a hint of dairy-free parmesan, it’s a salad that works as a side or main dish. Serve it warm for a cozy meal or chilled for a fresh take on pasta salad!
Servings 6 servings
Calories 416kcal
Equipment
- Oven
Ingredients
- 6 cups butternut squash cubed
- 6 cups brussels sprouts halved
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt and pepper
- ½ tsp cinnamon
- ½ cup pecans
- 1½ cups orzo gluten free if desired, cooked according to package
- ¼ cup red onion finely chopped
- ½ cup flat leaf parsley finely chopped
- ½ cup dried, unsweetened cranberries
- 1 lemon zested and juiced
- 2 tbsp olive oil optional
- ¼ cup balsamic vinegar of Modena
- 2 tbsp dairy-free parmesan grated
- 1 tbsp maple syrup
Instructions
- Preheat oven to 425.
- Spread the squash on one large metal baking sheet, and place the brussels sprouts cut side up on another (this allows them to release steam and makes them extra crispy, vs placing them cut side down). Season the squash with the garlic powder, onion powder, cinnamon, and half of the salt and pepper. Toss to coat. Season the brussels with the remaining salt and pepper. Optional to spray with a light coat of cooking oil if desired, but it's not necessary for crispiness.
- Transfer to the oven and roast for 25-30 minutes until golden and crisp. When you have about 5 minutes left, add the pecans to the baking sheet to roast until fragrant.
- Soak the onion in cool water for 10 minutes to soften the bite. Drain and set aside.
- Add the roasted veggies and pecans, orzo, onion, parsley, lemon zest, and cranberries to a large serving bowl. Drizzle with lemon juice, optional olive oil, balsamic vinegar, parmesan and maple syrup. Toss to combine and season to taste with salt and pepper.
- Serve warm or chilled, as a side dish or as a main course topped with your protein of choice.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 70g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 488mg | Potassium: 1049mg | Fiber: 10g | Sugar: 18g | Vitamin A: 15976IU | Vitamin C: 121mg | Calcium: 142mg | Iron: 4mg
