Description
This vibrant Italian-inspired pasta salad brings together the earthy sweetness of roasted butternut squash with the delicate chew of orzo pasta. Tossed with a zesty lemon dressing, creamy goat cheese, toasted pine nuts, and a pop of dried cranberries, this dish is a sensory delight. Perfect for busy weeknights or festive gatherings, it is a nourishing, colorful bowl that makes healthy eating feel like an absolute treat.
Ingredients
1 pound whole-wheat orzo pasta
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 cups fresh arugula
1/2 cup crumbled goat cheese
1/3 cup toasted pine nuts
1 cup dried cranberries
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast the squash for 20-25 minutes until tender and caramelized.
Cook the orzo pasta according to package instructions until al dente, then drain and rinse with cold water.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and lemon zest.
Add the cooked orzo, roasted squash, arugula, dried cranberries, and pine nuts to the bowl.
Toss gently to coat with the dressing.
Fold in the crumbled goat cheese just before serving.
Notes
You can swap pine nuts for toasted walnuts or almonds. If you prefer a more pungent flavor, add thinly sliced radicchio along with the arugula. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg