An autumnal salad with seasonal butternut squash as the star of the show! Roast squash and veggies are covered in a sticky wholegrain mustard dressing, topped with crunchy pumpkin seeds and stirred through orzo. Top tip - make a double batch of the classic dressing to have on standby - it’s fab drizzled on roast potatoes.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
butternut squash 1 (chopped)
olive oil 4 tbsp
red onion 2 (wedges)
courgette 1 (sliced)
orzo 350 g
balsamic vinegar 2 tbsp
wholegrain mustard 2 tsp
honey 1 tbsp
spinach 200 g
pumpkin seeds 30 g
Method
Preheat the oven and prep the ingredients
Preheat the oven to 220°C/200°C fan.
Peel and chop the butternut squash into bite-sized dice. Slice the red onions into wedges. Slice the courgette into approx 2cm rounds. Add the butternut squash, courgette and red onion to a baking tray. Drizzle with half the olive oil and season with salt and pepper, toss well to coat. Roast in the oven for 15 minutes.
Cook the orzo
Meanwhile, cook the orzo according to the packet instructions.
Make the dressing
Mix the remaining olive oil, balsamic vinegar, mustard and honey together in a small bowl or jar. Season to taste. You can easily veganise the dressing by replacing the honey with maple syrup or a pinch of sugar.
Add the dressing & pumpkin seeds to the vegetables
Take the tray from the oven and add half the dressing to the tray. Toss to coat all the vegetables. Roast for a further 20 minutes, until the vegetables are cooked. For the last 5 minutes of cooking scatter the pumpkin seeds on top of the veg.
Plate Up
Toss the orzo, spinach and cooked veg together, drizzle over the rest of the dressing. Plate up and enjoy!
