A colorful and comforting salad that highlights the flavors of fall. Orzo combines with the sweetness of roasted squash, the earthiness of beets, and the crunch of pumpkin seeds. All tied together with a creamy tahini and Fire Vinegar dressing: a perfect balance of sweetness and acidity. A colorful, nourishing salad full of character—perfect as a main course or side dish!
Preparation time: 30 minutes
Yield: 4 servings
Ingredients
For the salad
- 1 cup orzo
- 1 cup of butternut squash (or musk squash) cubes
- 1 cup beets, diced
- 2 cups fresh arugula
- ¼ cup roasted pumpkin seeds
- 1 dash of olive oil
- ApothicAri Fire Salt, to taste
For the creamy tahini and Fire Vinegar sauce
- 3 tablespoons tahini
- 2 tablespoons of ApothicAri Fire Vinegar
- 2 tablespoons maple syrup or honey
- 2 to 3 tablespoons lukewarm water (to adjust the texture)
- ApothicAri Fire Salt, to taste
Preparation
- Cook the orzo according to the package directions. Drain, rinse with cold water, and set aside.
- Roast the vegetables: on a baking sheet, mix the squash and beet cubes with a drizzle of olive oil and a little Salt of Fire. Bake at 400°F (200°C) for about 20 minutes, until tender.
- Prepare the sauce: in a bowl, whisk together the tahini, Fire Vinegar, maple syrup, and water until smooth and creamy.
- Assemble the salad: In a large bowl, combine the orzo, squash, beets, arugula, and pumpkin seeds. Pour in the dressing and toss to coat.
- Serve warm or cold, garnished with a little fresh arugula and a pinch of Sel de Feu.
Enjoy your meal!