This Butternut Squash Spinach Orzo Salad is a delicious hearty vegetarian salad, perfect for the fall months!
You will quickly be able to tell with this recipe that I am totally ready for fall! This Butternut Squash Spinach Orzo Salad has some of my favorite fall flavors – like roasted butternut squash, rosemary, and pumpkin seeds – in a delicious orzo pasta salad. If you are not familiar with orzo, it is a small pasta shaped like rice. For this recipe, I am making a few substitutions to prepare this good-for-you meal idea, including spinach rather than iceberg or romaine lettuce because it is a more nutrient-dense green and whole wheat orzo rather than regular pasta. It takes about a half-hour to prepare, and even the leftovers taste delicious the next day!
Butternut Squash Spinach Orzo Salad Ingredients:
- 8 ounces whole wheat orzo
- 3 cups of diced butternut squash
- 5 ounce bag baby spinach
- 1/2 cup crumbled feta cheese
- 1/2 cup roasted pumpkin seeds
- 1/4 cup white wine vinegar
- 2 T + 1 T Corn Oil
- 1 clove garlic
- 1 sprig of rosemary
- Salt and pepper, to taste
Butternut Squash Spinach Orzo Salad Directions:
Begin by gathering your ingredients. I have made so many variations on this salad over the years, so there’s definitely a lot of flexibility with your ingredients. If you cannot find butternut squash, try acorn squash or even pumpkin {the kind used for pies}. Baby spinach is a great green to use in this salad, but you can also try baby kale or arugula. Rather than feta cheese, you can try crumbled goat cheese or even grated parmesan cheese. Corn oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family {and can be used in baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing}. There are so many fun ways to customize this salad!
To prepare the butternut squash, begin by peeling the rough outer skin, cutting it in half, and removing the seeds. Be sure to scoop out any of the stringy pulp around the seeds, too. Cut the squash into a 1/2″ dice. I had a smaller squash that yielded 3 cups of cubed butternut squash. If you have extra, you can always save it in an air-tight container for use later in the week.
Add 2 tablespoons of Corn Oil along with the 3 cups of squash and a sprig of fresh rosemary to a pan to sauté about 15 minutes, until golden brown along the edges and tender. Season with salt and pepper. I like to leave the rosemary whole so it can be removed. That way, it subtly flavors the squash without over-powering it. Corn Oil has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications, so it’s great for sautéing fresh vegetables. When the squash is cooked through, remove from the heat and allow it to cool to room temperature.
While the squash is cooking, bring a pot of water to a boil. Prepare the whole wheat orzo according to the directions on the package. I like my pasta to be al dente, or “to the bite”. It should be firm but easy to chew. Drain your pasta and allow it to come to room temperature. Roughly chop a 5-ounce bag of baby spinach and add that to a large salad bowl.
Because the butternut squash, pumpkin seeds, and feta cheese incorporate so many delicious flavors, the dressing for this salad is very light. Simply combine one clove of smashed garlic with 1/4 cup of white wine vinegar, 1 tablespoon Mazola Corn Oil, salt, and pepper. Mazola Corn Oil has a neutral taste that lets the natural flavor of your food stand out, which is why it’s great for this recipe! Whisk together and it’s ready to go!
It is now time to assemble your salad. Toss together the orzo, butternut squash, spinach, pumpkin seeds, feta cheese, and dressing. Your butternut squash spinach orzo salad is ready to serve! It is delicious served immediately, but can also be stored in the refrigerator and served the next day.
What is your favorite good-for-you fall recipe made with corn oil?
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