Butternut Squash Orzo Salad
Butternut Squash Orzo Salad with Candied Bacon is an amazingly delicious salad to enjoy this time of the year! But, is it just a salad? I’d say it’s a pasta and a side dish, too. Serve it cold and it’s more of a salad. Serve it warm (that’s the way I prefer it) and it’s an awesome pasta side dish.
Let’s not bicker over what category of food it is, let’s just get cooking!
To make this delicious recipe, begin by tossing the butternut squash with paprika, chili powder, and cinnamon. Push the squash to one side of the sheet pan and toss the bacon on the other side of the pan with rosemary, maple and cayenne. Scatter the bacon in an even layer around the squash and roast for 15 minutes until the bacon starts to crisp. Stir it and continue to cook, checking and tossing every 5 minutes or so until the bacon is crisp and the squash is tender.
While the squash and bacon are cooking, cook the orzo as directed on the box.
In a large salad bowl, combine the kale, warm orzo and toasted pepitas.
Make the dressing by whisking all of the dressing ingredients together. Pour over the salad and coat the greens well. Add the roasted squash, bacon pieces and goat cheese.
Now, your salad/pasta/side dish is ready!
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Butternut Squash Orzo Salad
Makes: 6 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cups peeled and cubed butternut squash
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp cinnamon
- 6-8 slices bacon, chopped (omit if vegetarian)
- 2 tbsp chopped fresh rosemary or sage
- 2 tsp maple syrup
- 1/2 tsp cayenne pepper, or to taste
- 1 (16 ounce) box orzo pasta
- 2 cups shredded or torn kale
- 1/2 cup roasted pepitas
- 6 ounces crumbled goat cheese
Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1-2 cloves garlic, grated
- 1 tbsp chopped fresh thyme
- 1/4 cup balsamic vinegar
- 1 tbsp fig preserves, optional
- 1 tbsp honey or maple syrup
- salt and black pepper
- chili flakes
Instructions
Preheat the oven to 400° F. On the baking sheet, toss together the olive oil, butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash.
Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.
Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.
To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!
Recipe from Half Baked Harvest
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