Orzo salad
Delicious orzo salad recipe bursting with fresh flavors and vibrant ingredients. Perfect dish for a quick and tasty meal packed with Mediterranean goodness.
Ingredients:
- Kosher salt and freshly cracked black pepper
- 1 small butternut squash, peeled and cut into a 1/2-inch dice (about 4 cups)
- 6 tablespoons olive oil
- 450g orzo
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Zest and juice of 1 lemon
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 2 tablespoons fresh dill, chopped
- 4 scallions, thinly sliced
Instructions:
- Preheat the oven to 200 °C. Prepare a rimmed baking sheet with parchment paper. Heat a large pot of salted water until it boils.
- Coat the butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Arrange the squash in a single layer on the lined baking sheet. Roast until the squash is tender, for about 15 to 20 minutes. Allow it to cool.
- While the squash is roasting, cook the orzo in the boiling water following the instructions on the package. Drain, rinse with cold water, and set aside.
- In the meantime, combine the vinegar, honey, lemon zest, lemon juice, 1/2 teaspoon each of salt and pepper, and the remaining 4 tablespoons of olive oil in a large bowl. Add the orzo, squash, cranberries, almonds, dill, and scallions. Mix until everything is well coated. Serve in a large bowl or transfer to 8-ounce mason jars with lids for a convenient portable option. Serve at room temperature.
Summary:
- Calories: 3167 kcal
- Fat: 112 g
- Protein: 74 g
- Carbs: 482 g
- Potassium: 2791 mg
- Magnesium: 496 mg