Fresh, light and flavorful, this roasted vegetable salad recipe is the perfect combination. Loaded with butternut squash, brussel sprouts, orzo, baby broccoli and apples, this recipe is a winner. Enjoy as meal prep item through the week or as a quick and healthy dinner.
2tablespoonsolive oil, drizzle over vegetables before roasting
4ouncesorzo, al dente
2cupsarugula, fresh, packed in measuring cup
1small butternut squash, washed, pierced, microwaved, and peeled
12ouncesbrussel sprouts, washed and sliced
12ouncesbaby broccoli, washed
1largehoney crisp apple, or two smaller apples
1lemon, about 1 tablespoon juice
¼cupshaved parmesan cheese
1teaspoonsalt, season the vegetables and salad
¼teaspooncracked black pepper, season the vegetables and salad
Preheat the oven to 400 degrees Fahrenheit.
Grab a baking tray, spray it with non-stick cooking spray and set it aside.
Pierce the skin of the butternut squash and microwave it for 3-5 minutes.
Once it cools, peel the skin, remove the seeds, and dice it into even sized cubes.
Place the cubes on the prepared baking tray.
Wash, dry and slice the ends off the brussel sprouts. Slice them into half or quarters based on size. Place them on the prepared baking tray with the squash.
Rinse, dry and add the broccoli to the baking tray.
Drizzle the butternut squash, brussel sprouts and broccoli with olive oil, salt and pepper. Make sure everything has a light coating of oil.
Roast the vegetables for 40-50 minutes, or until fork tender and lightly browned. Be sure to turn them every 15 minutes to prevent any one side from getting too dark.
While the vegetables are roasting, prepare the orzo pasta.
Boil a pot of water and cook the pasta according to the package. Al dente is best.
Drain the water and set the pasta aside to cool.
Next, you’ll dice the apple into even sides pieces. Be sure to remove the core.
Once the apple is diced, toss it with fresh squeezed lemon juice to prevent the apples from browning.
Assemble the dish:
In a large mixing bowl, combine the cooled orzo pasta, fresh arugula, cooled roasted vegetables, diced apples tossed with lemon juice, salt and pepper. Top with shaved parmesan cheese and my sweet tahini dressing. Serve at room temp or chilled.