Description
This hearty salad combines roasted acorn squash, creamy feta, pomegranate seeds, and flavorful orzo pasta. The warm roasted squash pairs beautifully with the tangy feta, pomegranate’s sweetness, and the light balsamic vinaigrette for a refreshing fall dish.
Ingredients
Scale
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2 tablespoons extra virgin olive oil
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3 cups cubed acorn squash
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1/4 teaspoon cinnamon
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1 teaspoon dried rosemary or sage
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2 teaspoons maple syrup
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1/2 teaspoon cayenne pepper (optional, to taste)
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1 box orzo pasta
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6 ounces crumbled feta cheese
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1/2 cup pomegranate seeds
For the Dressing:
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
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Preheat the oven to 400°F.
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On a baking sheet, toss together the acorn squash with smoked paprika, chili powder, cinnamon, salt, and pepper. Arrange the squash in an even layer.
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Roast the squash for about 20-25 minutes, tossing halfway through, until the squash is tender and lightly browned.
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Meanwhile, cook the orzo according to the package instructions. Drain and set aside.
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Make the dressing: In a small bowl or jar, whisk together the dressing ingredients. Adjust the seasonings as needed.
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Assemble the salad: In a large bowl, combine the cooked orzo with the roasted acorn squash.
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Add the crumbled feta and pomegranate seeds, then pour the vinaigrette over the salad. Toss gently to combine.
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Serve immediately, or allow the salad to cool slightly before serving for a more refreshing dish.
Notes
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The pomegranate seeds add a delightful crunch and burst of sweetness, making this salad perfect for holiday gatherings or a special weeknight meal.
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For extra flavor, you can roast the acorn squash with some extra rosemary or sage.
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If you’re looking for more protein, grilled chicken or chickpeas can be added to this salad.
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This salad can be served warm or chilled—great for meal prep!
- Cook Time: 55 minutes