Squash & sprout orzo salad with ginger-walnut dressing
Enjoy the perfect blend of flavors with a nutritious squash and sprout orzo salad drizzled with a zesty ginger-walnut dressing. A delightful culinary experience awaits!
Ingredients:
- 1 small (2 lb) butternut squash, peeled, seeded and cut into 1 inch pieces
- 1 15oz can chickpeas
- 2 large shallots, sliced
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 tablespoon honey
- 2 teaspoons fresh nutmeg
- 910g Brussels sprouts, cleaned, trimmed, and halved
- 450g orzo
- 2 tablespoons fresh ginger, chopped
- 2 garlic cloves, pushed through a press
- 1 shallot, chopped
- 1/3 cup walnuts
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
- 1 lime, juiced
- 3 tablespoons cider vinegar
- 1 teaspoon salt
- dash cayenne pepper
- 1/4 - 1/2 cup olive oil
Instructions:
- Preheat the oven to 200 °C.
- Combine the pumpkin, garbanzo beans, shallots, salt, cinnamon, honey, and nutmeg on a baking sheet. Add olive oil and mix everything well by hand until the ingredients are evenly coated with spices and oil. Bake in the oven for 20-25 minutes, until the pumpkin is browned but still firm.
- On a separate baking sheet, toss the Brussels sprouts with oil and salt. Roast them alongside the pumpkin for about 15 minutes, stirring occasionally until they are crispy and golden brown all over.
- While the vegetables are roasting, blend the ginger, garlic, shallot, and walnuts in a food processor until finely minced. Mix in the honey, mustard, lime juice, vinegar, salt, and cayenne. Slowly incorporate the olive oil until the dressing reaches a consistency somewhere between vinaigrette and pesto—not too runny.
- Boil a large pot of salted water and cook the orzo until it is firm to the bite according to the package instructions. Drain the pasta and combine it with the roasted vegetables and dressing while it's still warm. Adjust the seasoning as needed with additional salt. Serve the pasta warm or at room temperature.
Summary:
- Calories: 4243 kcal
- Fat: 132 g
- Protein: 139 g
- Carbs: 667 g
- Potassium: 7974 mg
- Magnesium: 873 mg