Orzo Salad with Acorn Squash and Garbanzo Beans

Orzo Salad with Acorn Squash and Garbanzo Beans

 

I have been “training” I guess you could call it, waiting to see if I get a call back from the show I applied to called Food Network Star. I made this in under 30 minutes and it was delicious! After a 30 minute cooking sprint I need a little bubbly to accompany my lunch, and it paired beautifully!

I put the above picture up on the Lose Weight By Eating Facebook page and my readers and fans went NUTS for it, so this is for all you Facebook fans.

Note: When chopping up all your veggies for this you want them all to be about the same size as the Orzo.

Feeds 4 people for lunch or 6-8 people as a side dish-

For the salad:

3/4 cup Orzo

2 cups Chicken Broth – water is fine too

1 tbsp olive oil

1 yellow Onion finely chopped

2 Garlic Cloves very finely chopped

1/2 Acorn Squash finely chopped

1 cup Organic Garbanzo Beans drained and rinsed

2 tbsp Goat Cheese – or Feta

Handful fresh Parsley roughly chopped

For the dressing:

1 tbsp Capers

1 tbsp Kalamata Olives finely chopped

1 tbsp Balsamic Vinegar

1/2 tbsp Extra Virgin Olive Oil- I used one infused with Meyer Lemon flavor

Splash of the Caper Juice – the liquid they are stored in

Pepper to taste

Start with the dressing, so it has time to marinate with you work on the salad. Just combine all ingredients and set aside in a small bowl.

In a medium sauce pan get your chicken broth and one cup of water boiling, add in the orzo and bring back to a boil. bring down to a simmer. It only takes 8-9 minutes so keep an eye on the clock or better yet use a kitchen timer. Once done just drain and set aside.

While your chicken broth is heating up to a boil chop all your salad ingredients. Heat 1 tbsp of olive oil on medium high and then toss in the onions and a pinch of salt. About 5 minutes later add in the garlic and the squash, stir often to make sure nothing burns, once the squash is cooked (taste it, it should be the consistency of a potato when cooked) turn off the heat and add the cooked orzo and the salad dressing, toss well until all incorporated.

Move to serving platter or personal plates, top with some goat cheese crumbles, chopped parsley and a glass of your favorite bubbly.

I did the nutritional value based on 4 servings:

Calories: 370

Fat: 10

Fiber: 7.5

Protein: 11

Carbs: 59

Help a gal out and comment, vote and share this video… maybe you will see me on your TV some day!

 

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This article has 6 comments

  1. Audrey, i’ve been following your blog and making your recipes for a few months now in which time i’ve lost 20lbs. I made this heavenly orzo salad tonight for dinner and I must say it is quite “heavenly” indeed! I have never cooked with orzo, capers, kalamata olives, feta, or acorn squash but this recipe is so flavorful and yummy! Thank you for sharing your experience and knowledge. It is very much appreciated and gives me hope of being able to live a healthy and flavorful life.

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