Roasted Delicata Orzo Salad with Arugula
This gorgeous roasted delicata orzo salad with arugula is a perfect fall salad: sweet roasted delicata squash paired with comforting orzo and peppery arugula, all tossed in a creamy maple tahini dressing.
Ingredients
- 2 small delicata squash 1 ½ lbs total
- 1 tablespoon avocado oil
- 1 cup orzo pasta or dry quinoa for gluten free
- 4 packed cups baby arugula
- ½ cup vegan ricotta or semi-firm vegan cheese like Spread Em Kitchen, optional
- ¼ cup Medjool dates sliced
- ¼ cup chopped almonds or pumpkin seeds for nut free
- ¼ cup finely diced shallot
- 1 recipe maple tahini dressing
- salt and pepper to taste
Instructions
Roasted Delicata Squash
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment, set aside.
- Cut delicata in half lengthwise, scoop out seeds, and slice into 1/2 inch (1 cm ) slices. Place on baking sheet and toss with oil, salt and pepper.
- Roast for 20 minutes on one side, flip slices and roast for 15-18 minutes more, until both sides are golden brown in spots. Set aside.
Salad Assembly
- Meanwhile, cook orzo or quinoa according to package directions. Drain and set aside.
- In a large salad bowl on or a platter, toss arugula and orzo with half the maple tahini dressing. Top with roasted squash, shallot, dates, almonds and vegan cheese, if using. Drizzle with remaining dressing and season with a bit more salt and pepper. Enjoy!
Notes
This salad will serve 6 as a side dish, but will also make a nice main for 4. To boost protein, you can add a can of rinsed chickpeas to the squash for roasting.