Cranberry Spinach Chicken Orzo Salad with Maple-Balsamic Dressing

Ingredients

• 1 1/2 cups dry orzo
• 1 lb boneless skinless chicken thighs
• olive oil, for the chicken and for roasting the squash (1 tbsp for the squash)
• paprika, garlic powder, salt and black pepper, for seasoning the chicken
• 1 small butternut squash, peeled and diced (about 3 heaping cups)
• 1/4 tsp cinnamon, for the squash
• salt and black pepper, for the squash
• 1 1/2 cups chopped spinach
• 2/3 cup dried cranberries
• 2/3 cup crumbled feta cheese
• 1/2 cup red onion, thinly sliced
• 1/2 cup olive oil, for the dressing
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 2 tbsp smooth Dijon mustard
• cracked black pepper, for the dressing

Instructions

1. 1

   Cook the orzo according to the package directions. Drain and let it cool completely, then put it in a large mixing bowl.

2. 2

   Whisk the olive oil, balsamic vinegar, maple syrup and Dijon together in a small jar or bowl. Season with cracked black pepper and set aside.

3. 3

   Heat the oven to 425°F and line a sheet pan with parchment. Toss the squash with 1 tbsp olive oil and season lightly with salt, pepper and the cinnamon. Spread it on the pan and roast 20 to 25 minutes, until tender. Let it cool to room temperature.

   25 min
4. 4

   Season the chicken thighs generously on both sides with paprika, garlic powder, salt and pepper. Cook in a lightly oiled pan over medium-high heat 3 to 4 minutes per side, until they reach 165°F. You can also bake or grill them. Cut into bite-size pieces and let cool.

   8 min
5. 5

   Add the chicken, squash, spinach, cranberries, feta and red onion to the orzo. Pour over as much dressing as you like and toss until coated.

6. 6

   Serve right away, or cover and refrigerate 30 minutes to 1 hour first. It's best after it has time to chill and keeps well for meal prep.