Roasted Butternut Squash & Chicken Orzo Salad
A flavorful and satisfying warm salad with roasted butternut squash, chicken, orzo, spinach, dried cranberries, and crumbled feta, tossed in a light Dijon vinaigrette.
Ingredients
- 10ozchicken breastcubed (or 280g)
- 0.7cupdry orzoor 120g
- 11ozpeeled butternut squashcubed (or 300g)
- 2cupsbaby spinachroughly chopped (or 60g)
- 2tbspdried cranberriesor 20g
- 0.3cupcrumbled fetaor 40g
- 1tbspolive oildivided
- 2tbsplemon juice
- 2tspDijon mustard
- 0.5tspgarlic powder
- Salt & black pepperto taste
Method
- 1Heat oven to 425°F (220°C). Toss squash with 1 tsp oil, salt, and pepper. Roast for 25–30 minutes, turning halfway.
- 2Cook orzo according to package directions. Drain and let cool slightly.
- 3Season chicken with , salt, and pepper. Cook in 1 tsp oil over medium-high heat for 6–8 minutes, stirring, until it reaches 165°F (74°C).
- 4Whisk , Dijon, and the remaining 1 tsp oil. Toss with the warm orzo, chicken, squash, and spinach.
- 5Fold in cranberries and feta. Divide between bowls and serve warm or at room temperature.
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