Orzo Salad with Lemon and Butternut Squash

Name: Orzo Salad with Lemon and Butternut Squash
Ingredients: 1 (1-pound) package DeLallo Whole-Wheat Orzo Pasta; 1 cup dried cranberries or cherries; 2 tablespoons DeLallo Extra Virgin olive oil; 4 ounces goat cheese, chilled and crumbled; 24 ounces butternut squash, cubed; 4 cups arugula, about 3 ounces; ¼ cup DeLallo pine nuts, toasted; ⅓ cup roasted pepitas; ½ head radicchio, thinly sliced; 1 ½ tablespoons lemon juice and 1/2 teaspoon zest; ½ teaspoon lemon zest; 2 teaspoons minced thyme; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon black pepper; 2 tablespoons DeLallo Golden Balsamic Vinegar; 1 ½ tablespoons maple syrup; 2 tablespoons white balsamic vinegar; 1 tablespoon mayonnaise

www.delallo.com

Looking for a new side dish for fall? Add this butternut squash orzo pasta salad to your recipe collection for a new side dish bursting with fresh fall flavors and colors!

Keywords

Italian Food

View full recipe on www.delallo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.delallo.com.

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