Roasted Butternut Squash Salad

 

A mix of roasted and steamed vegetables tossed with orzo, baby kale, roasted pecans and dried cranberries or grapes . . . this beautiful salad may just be the perfect new addition to your thanksgiving table. Also serves as a nice luncheon salad that keeps for the following day.

 

Ingredients:

• 5 cups peeled, cubed butternut squash
• 1 Tbsp olive oil
• 2 cloves garlic, crushed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup orzo
• 5 cups broccoli, chopped
• 4 cups baby kale
• 1 cup pecans, toasted
• 1/2 cup dried cranberries or 1 cup grapes

Dressing:

• 2 Tbsp balsamic vinegar
• 1 Tbsp wine vinegar
• 2 Tbsp olive oil
• 2 Tbsp frozen orange juice concentrate
• 1 tsp honey
• 1/8 tsp ground ginger
• 1/8 tsp salt
• 1/8 tsp pepper

Method:

1. Toss squash, oil, garlic, salt and pepper in roaster and roast (uncovered) for 35 - 40 minutes at 400 F.
2. During this time, cook orzo according to pkg directions, drain and rinse with cold water. Also, bring broccoli to boil in salted water and cook 2 minutes, then drain and cool in a bowl with ice water.
3. In a large bowl, mix kale, cooled roasted squash, orzo, broccoli, pecans and cranberries with dressing. Refrigerate until ready to serve. Keeps well for the next day.