with Balsamic-Glazed Mushroom Salad
Ingredients: Butternut squash • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Kale • Arugula and spinach mix • Leek • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Maple syrup • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Herb mix (sage, thyme) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor).
Allergens
Tags
Orzo
170 g
Butternut Squash, cubes
340 g
Mixed Mushrooms
200 g
Kale, chopped
56 g
Arugula and Spinach Mix
56 g
Leek, sliced
56 g
Sage and Thyme
14 g
Goat Cheese, crumbled
0.25 cup
Parmesan Cheese, shredded
0.5 cup
Vegetable Stock Powder
7.5 g
Maple Syrup
1.5 tbsp
Balsamic Vinegar
1 tbsp
Salad Topping Mix
28 g
Oil
4 tbsp
Butter
2 tbsp
Salt
0.5 tsp
Pepper
0.5 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- To a parchment-lined baking sheet, add squash, 1 tbsp (2 tbsp) maple syrup and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 26-30 min, stirring halfway through, until softened and golden.
- Meanwhile, heat a large pot over medium-high.
- While the pot heats, strip sage leaves from stems.
- When the pot is hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry for 1-2 min, stirring occasionally, until crisp.
- Using a slotted spoon, transfer fried sage leaves to a paper towel-lined plate. Season with salt and pepper. Reserve oil in the pot.
- Reheat the pot over medium.
- Add 1 tbsp (2 tbsp) butter, orzo and leeks. Season with salt and pepper. Cook for 1-2 min, stirring often, until mixture is lightly golden and toasted.
- To the pot, add stock powder and 2 1/2 cups (4 1/2 cups) water. Bring to a boil over high. Reduce heat to medium-low. Cover and cook for 14-18 min, stirring occasionally, until orzo has softened. (TIP: If liquid absorbs too quickly, add more water, 2 tbsp at a time.)
- Meanwhile, strip thyme leaves from stems.
- Cut cremini mushrooms into 1/4-inch slices.
- Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
- To another parchment-lined baking sheet, add mushrooms, thyme leaves, 1 tbsp (2 tbsp) oil and half the vinegar. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 12-16 min, stirring halfway, until golden and tender.
- Meanwhile, remove any tough stems from kale, then finely chop kale leaves.
- In a large bowl, combine remaining vinegar, remaining maple syrup and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your dressing!)
- When orzotto is almost done, add kale, half the Parmesan and 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook for 1-2 min, stirring often, until kale and orzo are tender and sauce has thickened slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- To the bowl with balsamic-maple dressing, add arugula and spinach mix, mushrooms and salad topping mix. Toss to coat.
- Divide orzotto between bowls.
- Top orzotto with squash, remaining Parmesan and fried sage leaves.
- Sprinkle goat cheese over top of salad and serve alongside orzotto.
1050
kcal
Calories
54
g
Fat
18
g
Saturated Fat
113
g
Carbohydrate
32
g
Sugar
11
g
Dietary Fiber
28
g
Protein
60
mg
Cholesterol
1640
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
400
mg
Calcium
6
mg
Iron
