The holidays are coming, and I'm pretty sure I'll be indulging a bit more into sweets and other higher calorie food. I'll be trying to balance it out with some healthier foods and that is where this Butternut Squash Orzo Salad with Maple Vinaigrette comes into play. It's a light and refreshing salad, perfect for lunch or as a side dish. Butternut squash is available right now, so it's fun to come up with new recipes for the palate! What's not to love about a healthier salad with fresh spinach, orzo, craisins, roasted squash, tangy gorgonzola and a creamy maple vinaigrette dressing?
This pasta salad recipe is quickly becoming one of my fall favorites.
So, say you are asked to bring a side dish to your next holiday gathering and you show up with this colorful butternut squash salad. I think your host would be pretty pleased. Another variation I thought of afterwards is using quinoa instead of the orzo pasta, to add some whole grains. I'll be trying that sometime soon too!
Another dish that has been a hit is Roasted Butternut Squash with Cranberries. It has such a sweet and tangy flavor.
I hope you enjoy this butternut squash orzo salad recipe!
Tip for cutting the squash for this butternut squash salad:
Cutting butternut squash can be a bit time consuming. Once I peeled it, I cut in half vertically and used my mandoline on the ¼" setting to cut slices and then from there, I used a knife to cut the cubes.
I ended up not using all the dressing. Feel free to add in as much as you think you'll want, and save the rest to use on a green salad.
Get the Recipe
Butternut Squash Orzo Salad
You will love this side dish salad with any meal!
Ingredients
- 2 ½ cups diced butternut squash (¼
- 1 ½ tablespoons olive oil
- 1 cup orzo pasta (uncooked)
- 2 cups fresh spinach diced
- ½ cup dried cranberries
- 2 oz. gorgonzola cheese crumbled
- ¼ cup real maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
Instructions
- Preheat oven to 425
- Mix diced squash and olive oil then spread onto a rimmed cookie sheet
- Bake until squash is soft and starts to turn brown (between 20-30 minutes)
- Remove and set aside
- Meanwhile cook pasta according to directions. When done, drain and rinse well with cold water
- Combine squash, drained orzo, spinach, dried cranberries and gorgonzola in a large bowl and toss with maple vinaigrette
- To make vinaigrette, place syrup, vinegar, mustard, S&P in a small food processor, turn on blade and drizzle in olive oil until combined well
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 7mgSodium: 235mgCarbohydrates: 41gFiber: 4gSugar: 21gProtein: 5g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
Here are some of my other favorite salad recipes you might enjoy:
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Kacey Joanette says
This is really beautiful, Deb! I have never cooked with orzo but I see it so often I really should pick up a box. I like the addition of butternut squash here (I am using mine today in a soup but no reason I cannot buy another!)
Deb@CookingOnTheFrontBurner says
Orzo pasta is a great one to keep on hand... Really versatile
Julia says
This is a beautiful salad! I love that you used gorgonzola in it and paired it with the butternut squash--I bet it goes together so nicely.
Deb@CookingOnTheFrontBurner says
Thanks Julia. The Gorgonzola gives it a nice tangy taste!
Andi Gleeson says
What a great idea to use squash in a salad! The dressing sounds perfect.
Deb@CookingOnTheFrontBurner says
Thanks Andi. I'm in love with the dressing...lol
Cookin' Canuck says
So many wonderful flavors in one bowl. Maple and butternut squash are a match made in heaven.
Deb@CookingOnTheFrontBurner says
I agree!
The Chunky Chef says
What a perfect fresh Fall salad!
Deb@CookingOnTheFrontBurner says
Thanks... We really enjoyed it!
Cathy Trochelman says
What is it about butternut squash and craisins....oh, and gorgonzola! Seriously - these are the perfect flavors together!!!
Farida AL-Rimawi says
Wow that looks so good, colorful and healthy!
Regina says
Butternut squash must be one of the BEST squashes. It gives your salad a great bright pop of color.
Stephanie Kirkos says
So fresh and healthy - love all the colors and textures!
Bethany @ The Happy Habit Blog says
Wow this looks good!!!! I'll be trying this soon, I have a feeling. 🙂 I am stopping by from Totally Terrific Tuesday...nice to meet you, Deb!
Paula@SweetPea says
This sounds absolutely delicious and is a perfect dish for this time of year. Thanks so much for sharing your recipe on "Best of the Weekend." I'll be featuring you dish for this week's party.
Sandra Eliot says
This looks delicious! Yum!
Jamie Sherman says
This looks perfect, Deb - and maple vinaigrette?! I can see why it's a favorite! 🙂
Michelle Nahom says
We are always looking for new butternut squash recipes! This looks so delicious...I cannot wait to try it!
Kimberly Lewis says
This looks so incredible! Pinned and tweet. Thank you for being a part of our party. I hope to see you on Monday at 7 pm, because we love to party with you! Happy Halloween~Lou Lou Girls
Nancy Piran says
Yes to all things orzo! I love how you added butternut squash to this!
Shelby Law Ruttan says
Gorgeous, and I cannot wait to try this! I'm going home with more than a few butternut squash from my dad and mom's garden today!
Marcie FlavortheMoments says
This salad is the way I love to eat! Beautiful colors and flavors -- I'd be happy with a big bowl of this!
Nancy W Forsyth says
Hey! I just wanted you to know that I featured your recipe on my blog!
Cooking
Sonia Chauhan says
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.