Roasted Vegetable Orzo Salad
Loaded with tender roasted butternut squash, cauliflower, zucchini, and chickpeas tossed with a tangy garlic herb dressing and crumbled feta.
Ingredients
Salad:
- 1-2 tablespoons extra virgin olive oil
- 2 cups butternut squash peeled & cubed
- 1½ cups cauliflower florets
- 1 zucchini halved and sliced
- ½ cup canned chickpeas drained & rinsed
- ½ cup red onion sliced
- 1 cup cooked orzo pasta cooled
- ½ cup crumbled feta cheese
Creamy Garlic & Herb Dressing:
- ¼ cup mayonnaise
- 2 tablespoon sour cream
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh parsley chopped
- 1 teaspoon minced garlic
- ⅛ teaspoon onion powder
- Splash white wine vinegar
- Salt & freshly cracked black pepper to taste
Instructions
- Preheat oven to 425°F. Toss butternut squash with olive oil, salt, and pepper on a sheet pan. Roast 10 minutes.
- Add cauliflower, zucchini, chickpeas, and sliced red onion to the pan. Roast 20 minutes more, tossing halfway through.
- In a small bowl, whisk together mayonnaise, sour cream, olive oil, parsley, garlic, onion powder, vinegar, salt, and pepper.
- In a large bowl, combine roasted vegetables, cooked orzo, and feta. Pour dressing over and toss gently to combine.
- Serve warm or chilled.
Notes
- To make it gluten-free: Use gluten-free pasta or rice.
- Meal prep friendly: Keeps well refrigerated up to 3 days.
- Nutrition Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 11gFat: 18gSodium: 400mgFiber: 5gSugar: 5g
Tried this recipe?Let me know how it was!