Fall Harvest Orzo Pasta Salad

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil or parchment, then place the bacon on the sheet.

2. 2

   Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon from the tray and drain on paper towels. Reserve the drippings in the pan.

3. 3

   Increase the oven temperature to 425 degrees F (220 degrees C).

4. 4

   Add the butternut squash, onion, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and thyme to the pan with the bacon drippings and toss to coat.

5. 5

   Roast the squash in the preheated oven until browned, about 20 minutes. Set aside.

6. 6

   Meanwhile, bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and set aside to cool.

7. 7

   For the vinaigrette, add the vinegar, maple syrup, mustard, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper to a bowl. Whisk in 1/4 cup olive oil until well combined. Set aside.

8. 8

   Add the pasta, Brussels sprouts, walnuts, cranberries, and vinaigrette to a large bowl and toss to combine. Gently stir in the cooked vegetables and bacon. Serve immediately or refrigerate until ready to serve.

• Calories 408.06 kcal High
• Protein 15.79 g Good Source
• Carbs 59.66 g Moderate
• Total Fat 14.31 g Moderate
• Saturated Fat 2.77 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 11.87 mg Low Source
• Sodium 246.96 mg Moderate
• Fiber 6.51 g Good Source
• Sugar 10.31 g High
• Added Sugar 0.0 g Low Source
• Calcium 103.0 mg Low Source
• Iron 3.03 mg Moderate
• Potassium 684.02 mg Moderate
• Vitamin A 647.03 mcg_rae Good Source
• Vitamin C 42.38 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Garlic 🧄
• Onions 🧅