OAXACAN HARVEST ORZO SALAD

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Ingredients

• 2 cups of beef bone broth  

• 1 cup of orzo

• 1 package spinach

• 3 cups chopped butternut squash

• 1 tsp olive oil

• 1 tsp Salt Wolf Oaxacan mole seasoning

• ½ red onion, chopped

  Toppings:

           Dried cranberries

           Pumpkin spice pumpkin seeds

           Crumbled goat cheese

           Apple Balsamic dressing to taste

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Directions:

Preheat oven to 425°.  In a large bowl toss the butternut squash in olive oil and seasoning.  Roast squash for 30 minutes, flipping at 15 minutes.  While squash is roasting, bring broth to a boil in small pot.  Add the orzo, boil for 5 minutes, stirring frequently.  Once orzo is finished pour into strainer, reserve ¼ cup of broth.  In a large bowl stir orzo and broth together, then add the butternut squash.  Combine all ingredients in a large bowl and serve.