Butternut squash, chickpeas and shallots are seasoned with cinnamon, honey and nutmeg and roasted in the oven. A sharp vinaigrette of ginger, walnuts and Dijon mustard dresses the sweetly roasted vegetables and orzo pasta. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.
For the Orzo Brussels Sprouts Salad:
- 1 2 pound butternut squash, peeled, seeded and cut into 1 inch chunks
- 1 15 ounce can chickpeas, drained and rinsed
- 2 large shallots, sliced
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 2 teaspoons fresh nutmeg
- a little olive oil, for roasting the veggies
- salt, to taste
- 2 pounds Brussels Sprouts, cleaned, trimmed and halved
- 1 pound orzo
For the ginger walnut vinaigrette:
- 2 tablespoons ginger, chopped
- 2 garlic cloves, pressed
- 1 shallot, chopped
- 1/3 cup walnuts
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
- 1 lime, juiced
- 3 tablespoons apple cider vinegar
- 1 teaspoon salt
- dash of cayenne pepper
- 1/4-1/2 cup olive oil
To make the Orzo Brussels Sprout Salad:
Preheat an oven to 400 degrees.
Place the squash chunks, chickpeas and shallots together on a baking sheet. Season with the salt, cinnamon, honey and nutmeg. Drizzle with olive oil and toss, taking care to ensure everything is coated in olive oil and the spices are evenly distributed. Place in the oven and roast 20-25 minutes, or until the squash is caramelized, but not yet falling apart.
Place the Brussels Sprout halves on a separate baking sheet. Drizzle with the olive oil and season with salt, to taste. Place the baking sheet in the oven and roast, redistributing occasionally with a spatula, for about 15 minutes, or until the Brussels Sprouts have browned.
To make the Ginger Walnut Vinaigrette:
While the vegetables are roasting, place the ginger, garlic, shallot and walnuts together in a food processor. Pulse until finely chopped. Season with the honey, Dijon mustard, lime juice, vinegar, salt and cayenne. Pulse again, adding the olive oil through the top until the dressing reaches the consistency between pesto and a standard vinaigrette, taking care to ensure that the vinaigrette does not become too thin.
Bring a medium pot of salted water to a boil over medium-high heat. Cook the orzo according to package directions, or until al dente. Drain and transfer to a large bowl.
To complete the Ginger Orzo Brussels Sprouts Salad:
Add the veggies to the bowl with the orzo. Dress with the ginger walnut vinaigrette, tossing to ensure all ingriedients are evenly distributed. Taste for seasoning and add more salt if desired. Divide into 8 portions and enjoy!