Go Back
+ servings
Roasted Butternut Squash and Orzo Salad with Greens
Prep Time
15 mins
Cook Time
35 mins

This roasted butternut squash and orzo salad with sturdy fall greens and crumbled goat cheese is beautiful, delicious, and perfectly autumnal.

Recipe Type: Dinner
Keyword: roasted squash and orzo salad
Makes: 6 generous servings
Author: Elizabeth Stark
  • 1 large to medium butternut squash, peeled, seeded, and cut into ½ thick slices
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle chili powder
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons finely minced shallot
  • 2 tablespoons sherry vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • ¼ teaspoon fine sea salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • cup extra virgin olive oil
  • 1 pound orzo, cooked to al dente is salted water
  • 2 cups thinly sliced radicchio leaves
  • 2 cups arugula leaves
  • ½ cup crumbled chevre or feta cheese
  • Flaky sea salt
  • Black pepper
  1. Preheat oven to 425 degrees F.
  2. Toss the squash with olive oil, spices, and sea salt. Spread out on a rimmed baking sheet and roast for 20 minutes. Carefully flip each piece and roast 10 - 20 minutes longer, checking every 5 minutes. Once the squash start to crisp up, cook for just 2 - 3 minutes longer since they go from crisp to burned quite quickly. Set aside to cool.
  3. Meanwhile, make the vinaigrette. In a small mixing bowl or a jar, combine shallot, sherry vinegar, lemon juice, and sea salt, and set aside for 5 minutes. Use a fork to whisk in the Dijon and honey, and then whicking constantly, drizzle in the olive oil. Add more sea salt to taste.

  4. In a large mixing bowl, gently toss the radicchio, arugula, and orzo with almost all of the vinaigrette (save a couple tablespoons for finishing). This salad really absorbs salt, so keep tasting and adding as needed. Spoon the salad onto a large platter, tuck the warm squash slices all over, and top with crumbled cheese (sort of toss and tuck it in so you get bits of cheese throughout). Just before serving, taste and add more vinaigrette, sea salt, or a twist of black pepper as desired.

  5. This salad keeps well for a day in a sealed container in the fridge. For optimal texture, store roasted squash separately.