Sausage & Sage Orzo Salad with Roasted Squash, Dates & Pomegranate

Savor the flavors of fall with this vibrant Sausage & Sage Orzo Salad, created by Alessandra Ciuffo. It features tender roasted butternut squash, sweet dates, and juicy pomegranate seeds. Hearty Bob Evans® sausage and aromatic fresh sage add depth, while toasted almonds and shaved Parmigiano Reggiano provide a delightful crunch and richness.

Ingredients

For the Salad:

1½ Cups orzo pasta (uncooked)
8 Ounces Bob Evans Original Roll Pork Sausage
1 Tablespoon fresh sage chopped
2 Cups cubed butternut squash peeled and diced small
5 Dates chopped into small pieces
½ Cup almonds toasted and chopped
½ Cup pomegranate seeds
½ Cup shaved Parmigiano Reggiano
Olive oil salt and black pepper

For the Dressing:

4 Tablespoons unsalted butter
3 Tablespoons red wine vinegar (or sherry vinegar)
2 Teaspoons Dijon mustard
1½ Teaspoons honey (or maple syrup)
2 Tablespoons Olive oil, salt and black pepper to taste

Featured Product

Bob Evans Original Roll Pork Sausage

Instructions

Roast the Squash
Preheat oven to 400° F.
Toss squash with olive oil, salt and pepper.
Roast 18–20 minutes, until tender and caramelized.
Cook the Orzo
Bring a pot of salted water to a boil. Cook orzo according to package directions for al dente. Drain and set aside.
Cook the Sausage
In a skillet over medium heat, cook sausage, breaking into crumbles.
Once browned, stir in chopped sage. Remove from heat.
Make the Dressing
In a small saucepan, melt butter over medium heat until golden brown and nutty.
Off heat, whisk in vinegar, mustard, honey and olive oil.
Season with salt and pepper to taste.
Assemble the Salad
In a large bowl, combine orzo, roasted squash, sausage, sage, chopped dates and almonds.
Pour warm dressing over and toss well.
Finish & Serve
Transfer to a serving dish. Garnish with pomegranate seeds and shaved Parmigiano Reggiano.
Serve warm or at room temperature.