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Autumn Harvest Fall Salad with Butternut Squash, Chèvre & Champagne Vinaigrette

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Serving Size: 

1/2 lb. Autumn Harvest Orzo
1 small butternut squash, peeled, seeds removed & diced
3 sage leaves, torn in thirds
1 cup baby spinach, torn pieces if large
1/3 cup chèvre cheese, crumbled
1/2 cup dried cherries
Champagne Vinaigrette, to taste (recipe below)
Salt & pepper, to taste

Champagne Vinaigrette:
2 teaspoons shallots, minced
3 teaspoons Dijon mustard
6 tablespoons champagne vinegar
1 cup Bella Sol California Extra Virgin Olive Oil
Pinch of sugar, to taste
Salt & pepper, to taste


1. Preheat oven to 400 degrees. 
2. Toss squash with a splash of olive oil, torn sage leaves and salt & pepper. Place on a baking sheet and roast for 45 minutes, stirring halfway through. Remove from oven and set aside.
3. Cook orzo in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain orzo and transfer to a baking sheet or large plate to cool.
4. Meanwhile, stir together shallots, Dijon mustard and champagne vinegar and then slowly stir in olive oil until emulsified. Add sugar and salt & pepper. Set aside. 
5. When pasta and squash are cooled, combine with spinach, chèvre, dried cherries, and salt & pepper. Stir in vinaigrette, to taste. Serve pasta salad at room temperature or chilled. Enjoy!

From This Recipe

$8.00 | 1 lb. package