Fall Orzo Salad

          


8 ounces orzo pasta

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1 teaspoon cinnamon

1 small butternut squash, peeled, diced into ½ inch cubes (about 2 cups)

4 ounces feta cheese, crumbled

2 cups dried cranberries

1/4 cup red onion, diced

1 cup pumpkin seeds

 2 cups arugula


Vinaigrette:

1/3 cup red wine vinegar

           1 lemon, juiced 

1 teaspoon honey

1/2 teaspoon salt 

1/8 teaspoon black pepper 

2/3 cup extra virgin olive oil 

1/2 teaspoon cinnamon


Cook the orzo according to the package. Let cool completely or run under cold water until cooled. Set aside.


Add the butternut squash to a medium mixing bowl. Add in the 2 tablespoons extra virgin olive oil, salt, pepper and cinnamon and mix well.

Place a medium sized saute pan on medium heat.  Add the seasoned butternut squash with the oil into the saute pan.  Saute for 10-15 minutes, stirring regularly, until the squash is slightly browned and tender. 


  • In a large mixing bowl or salad bowl combine the orzo, squash, feta cheese, cranberries, red onion, pumpkin seeds and toss. Add the arugula and mix it in. 


  • In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper, cinnamon and extra virgin oil.

  • Pour half of the dressing on the orzo salad and lightly toss.

  • If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve, add the remaining dressing and toss.  Serve in a large bowl or a hollowed out small pumpkin.

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