Roasted Butternut Squash, Apples and Orzo Salad with Spinach and Cranberries.

Cook's Notes: The salad is loaded with lots of fall flavors-roasted butternut squash, apple chunks, orzo pasta, spinach, dried cranberries, pepitas, creamy goat cheese, and red onion. I love making this salad for holidays or to go alongside any fall meal. It is healthy, hearty, and so satisfying! And perfect for those who enjoy a vegetarian salad. Recipe adapted from twopeasandtheirpod and serves 4. If you double the ingredients, you'll still have enough dressing. 

Ingredients:

For the salad:

• Precut butternut squash, 3-4 cups, diced into 1-inch cubes
• 1 large apple, diced in chunks
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1/4 teaspoon ground cinnamon 
• Kosher salt and pepper, to taste
• 1 cup orzo, uncooked 
• 2 cups torn spinach, stems removed
• 4 oz crumbled goat cheese or feta cheese
• 1/2 cup pepitas
• 1/2 cup dried cranberries
• 1/3 cup chopped red onion

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons good quality dark balsamic vinegar
• 1 tablespoon pure maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• Kosher salt and black pepper, to taste

Directions: 

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.  
• Place the squash and diced apple chunks on a large baking sheet and drizzle with olive oil, cinnamon, and maple syrup. Toss until well coated. Season with salt and pepper. Arrange the squash and apple chunks in one layer and roast for 18 minutes or until the squash is tender ad well as the apples, turning once with a spatula.
• While the squash is roasting, cook the orzo according to package instructions. Drain and rinse under cold water. 
• Plump up the cranberries in 1/2 cup hot water for 3 minutes, and then drain. 
• Pour the cooked orzo into a large bowl. Add the roasted butternut squash, apples, spinach, goat cheese, pepitas, onions, and dried cranberries.
• In a small bowl or jar, whisk together the olive oil, vinegar, maple syrup (or honey), mustard, garlic, cinnamon, salt, and pepper.
• Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste. Serve immediately.

Looking Ahead to Thanksgiving Day 

Please Pass the Pumpkin- Count Your Blessings

The reality is how easy it is to get caught up in other things in life. Sometimes we need to stop, focus, and be intentional about counting our blessings. Make this the year you start the Gratitude Pumpkin tradition. All you need is a pumpkin (Craft Store), a permanent marker, and a heart full of gratitude. Before your meal, have each person add a few things they are thankful for. Keep turning the pumpkin around to add each person's thoughts.