Warm Beet, Butternut Squash, & Orzo Salad with Feta
This Warm Roasted Beet and Orzo Salad with Balsamic Vinaigrette is a hearty, colorful dish perfect for fall and winter. With roasted beets, butternut squash, creamy avocado, feta, pine nuts, and tender orzo tossed in a tangy balsamic dressing, it’s a satisfying salad that works as a light main or a flavorful side.
Ingredients
- 2 cups Dry orzo pasta cooked according to package directions
- 1 medium Butternut squash peeled, seeded, and diced into 1" cubes
- 4-5 medium Fresh beets peeled and diced into 1" cubes
- Olive oil for drizzling
- Kosher salt
- Fresh cracked black pepper
- 4 cups Baby spinach and arugula mix
- 1/4 cup Pine nuts
- 4 oz. Feta cheese crumbles
- 1 large Avocado cubed
For The Marinated Onions:
- 1 medium Red onion thinly sliced by hand or on a mandolin
- 1/3 cup Olive oil
- 1 tbsp Balsamic vinegar
- 1 tsp Everyday Seasoning Blend
For the Balsamic Dressing:
- 1/2 cup Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 2 cloves Garlic minced
- 1 tsp Everyday Seasoning Blend
Instructions
- Preheat oven to 425 degrees F. Cook dry orzo according to package directions, drain, and set aside.2 cups Dry orzo pasta
- To a large sheet pan combine the diced butternut squash, olive oil, salt, and pepper. Toss to combine. On a second sheet pan do the same with the diced beets. Place both pans into a preheated oven. Bake squash for 25-30 minutes until work tender and the beets for 35-40 minutes or until tender.1 medium Butternut squash, 4-5 medium Fresh beets, Olive oil , Kosher salt, Fresh cracked black pepper
- While the veggies roast make the marinated onions. In a mixing bowl combine the oil, balsamic, seasoning and thinly sliced onions. Mix well and let sit for 20-25 minutes.1 medium Red onion, 1/3 cup Olive oil, 1 tbsp Balsamic vinegar , 1 tsp Everyday Seasoning Blend
- In a separate bowl combine the balsamic dressing by mixing together the olive oil, balsamic vinegar, Dijon, garlic, and seasoning. Whisk well.1/2 cup Olive oil, 2 tbsp Balsamic vinegar , 1 tsp Dijon mustard, 2 cloves Garlic, 1 tsp Everyday Seasoning Blend
- Add pine nuts to a small sauté pan, toast over medium-high heat for 3-4 minutes or util golden brown. Watch carefully and remove from heat before they burn.1/4 cup Pine nuts
- On a large platter or salad bowl assemble the salad by combining the cooked orzo, greens, roasted squash, beets, feta, avocado, marinated onions, and pine nuts. Drizzle with the balsamic dressing and toss well to combine. Serve immediately!4 cups Baby spinach and arugula mix, 4 oz. Feta cheese crumbles , 1 large Avocado
Notes
Rachel's Tips:
- I like to peel my beets before roasting instead of after, use a vegetable peeler to peel the thin skin off then dice. Beets can make your hands and surrounding tools a bit red so be careful!
- Store-bought balsamic dressing can be used instead of homemade if desired.
- Marinated onions add a different flavor then pickled red onion, but either could be used.
- I used my Everyday Blend for seasoning the onions and dressing. You could also use a blend of garlic powder, onion powder, salt, pepper, and dried herbs! You can get your own jar of spices here!
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 54gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 476mgPotassium: 966mgFiber: 8gSugar: 11gVitamin A: 11554IUVitamin C: 32mgCalcium: 169mgIron: 3mg