Orzo Salad with Kale, Roasted Butternut Squash and Falafels
www.yvesveggiecanada.com
www.yvesveggiecanada.com
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Ingredients

  • 4 cups (1 L) cubed butternut squash
  • 1 white onion, chopped
  • 1/3 cup (75 mL) olive oil, divided
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 3/4 tsp (4 mL) salt, divided
  • 1/2 tsp (2 mL) pepper, divided
  • 1/4 tsp (1 mL) each pumpkin pie spice, chili powder, ground cumin, paprika and brown sugar
  • 2 tsp (10 mL) lemon zest
  • 1/4 cup (60 mL) lemon juice
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) Dijon mustard
  • 1 clove garlic, minced
  • 8 oz (250 g) orzo pasta, cooked according to package directions
  • 4 cups (1 L) loosely packed torn kale leaves (stems removed)
  • 1/3 cup (75 mL) toasted chopped walnuts
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 1 pkg (240 g) Yves Falafel, prepared according to package directions

Instructions

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