Description
A delightful blend of roasted butternut squash, sautéed kale, and orzo pasta, topped with crumbled feta and fresh herbs, embodying the essence of fall.
Ingredients
Scale
- 1 cup orzo
- 1 medium butternut squash, diced into 1-inch cubes
- 2 cups kale, chopped
- 1 cup cremini or shiitake mushrooms, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss diced butternut squash with olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes or until tender.
- In a pot, bring salted water to a boil and cook the orzo per package instructions until al dente. Drain and rinse under cold water.
- In a skillet, heat olive oil over medium heat; add sliced mushrooms and cook until golden brown, about 5-7 minutes. Add chopped kale and stir until wilted.
- In a large bowl, combine the cooked orzo, roasted squash, sautéed mushrooms, kale, crumbled feta, and fresh herbs. Toss gently.
- Drizzle with olive oil and lemon juice; season with salt and pepper to taste. Mix well.
- Serve warm or at room temperature.
Notes
For added flavor, sprinkle with red pepper flakes or toasted walnuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Keywords: fall salad, orzo salad, roasted vegetables, healthy meal, autumn recipe