Autumn Harvest Orzo Salad

Ingredients

For the Orzo Salad

• 1 pound orzo

• 20 oz butternut squash; chopped

• 1/2 pound bacon; chopped

• 2 tablespoons olive oil

• Salt and pepper

• 1 honey crisp apple; chopped

• 1/2 cup dried cranberries

• 1/2 cup pecans

For the Dressing

• 1/2 cup olive oil

• 1/4 cup apple cider vinegar

• Juice of 1 lemon

• 1 tablespoon dijon mustard

• 1 tablespoon honey

• Salt and pepper

Directions

1. On a baking sheet lined with parchment paper, add the butternut squash and bacon. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and transfer to a 425 degree oven for 25-30 minutes.

2. Meanwhile cook the orzo in a large pot of boiling salted water until al dente.

3. Combine all ingredients for the dressing.

4. In a large bowl, add the orzo, roasted butternut squash and bacon, apple, cranberries, and pecans. Pour the dressing over the salad and toss to combine.