Warm orzo & roasted squash salad

WARM ORZO & ROASTED SQUASH SALAD
(SERVING: 4)

Ingredients

2 cups (500 ml) squash, diced
1 tbsp (15 ml) of herbes de Provence
1 tbsp (15 ml) olive oil
1 cup (250 ml) cooked orzo
3/4 cup (190 ml) feta cheese, cubed
1/4 cup (60 ml) sunflower seeds
1 cup (250 ml) arugula
1/4 cup (60 ml) to 1/2 cup (125 ml) of balsamic and maple vinaigrette - La Conserverie
Salt and pepper, to taste

Preparation

Preheat oven to 375°F and line a baking sheet with parchment paper.

In a bowl, combine the squash cubes, olive oil, herbes de Provence, salt, and pepper. Make sure each squash cube is well coated with oil and spices.

Place the squash cubes on the baking sheet, making sure to separate them well. Bake for about 45 minutes, or until the tip of a knife pierces the flesh without resistance.

Meanwhile, mix the cooked orzo, feta cheese, sunflower seeds and arugula in a salad bowl.

When the squash cubes are ready, add them to the salad along with the balsamic & maple vinaigrette . Mix and serve.

*In this recipe, the orzo can easily be replaced with 1 cup (250 ml) of quinoa or 1 1/2 cups (375 ml) of pasta.