Butternut Squash Orzo Salad

Ingredients

• •

  1 tbsp Extra Virgin Olive Oil

• •

  1/2 tsp Sea salt

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  1 cup Orzo Pasta

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  1/2 cup Pumpkin Seeds

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  1/2 cup Dried Cranberries

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  1/2 tsp Sea salt

• •

  1/3 cup Extra Virgin Olive Oil

• •

  2 tbsp Red Wine Vinegar

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  1 tbsp Agave syrup

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  1 tsp Dijon Mustard

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  1 tsp Garlic Powder

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  1/4 tsp Ground Cinnamon

Instructions

1. 1

   Preheat oven to 400 degrees F

2. 2

   Place the butternut squash on a lined baking sheet and drizzle with olive oil and season with salt and pepper. Roast for 25 - 30 minutes until the squash is tender.

3. 3

   In a pot of boiling water, cook orzo for 8 minutes or until al dente. Drain and let it cool.

4. 4

   Make the dressing: in a small bowl, whisk the olive oil, red wine vinegar, agave syrup, dijon mustard, garlic, cinnamon and salt and pepper to combine and set aside.

5. 5

   In a large bowl, add the orzo, butternut squash, spinach, feta cheese, pumpkin seeds, cranberries and the dressing.

6. 6

   Toss until well combined and serve.