Description
A vibrant salad featuring orzo, roasted autumn vegetables, and fresh herbs, drizzled with balsamic vinaigrette — perfect for autumn gatherings.
Ingredients
Scale
- 1 cup orzo
- 1 medium butternut squash, diced
- 1 medium sweet potato, diced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh thyme or rosemary for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash and sweet potatoes with olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes. Midway, add the sliced mushrooms.
- Bring a large pot of salted water to a boil, add the orzo, and cook until al dente. Drain and rinse under cold water.
- In a large salad bowl, combine the cooled orzo with the roasted vegetables, fresh herbs, and a drizzle of balsamic vinegar. Toss gently and adjust seasoning as needed.
- Serve warm or at room temperature. Refrigerate leftovers for up to three days.
Notes
For a gluten-free option, substitute quinoa for orzo. You can also use carrots or beets instead of butternut squash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: orzo salad, fall recipes, healthy salad, autumn dishes, vegetarian recipes