Save A vibrant, autumn-inspired salad featuring roasted butternut squash, brussels sprouts, creamy goat cheese, and a sweet-tangy maple balsamic vinaigrette Perfect as a side or light main dish
This fall harvest orzo salad quickly became a favorite in our household especially during cooler months when hearty yet fresh dishes are welcome
Ingredients
- Vegetables: 12 oz (340 g) butternut squash, diced 2 cups shaved brussels sprouts 1 small red onion, thinly sliced Avocado oil spray 1/2 tsp salt
- Pasta & Cheese: 3 cups cooked orzo (from about 1 cup dry) 1/4 cup goat cheese, crumbled (softened at room temperature)
- Maple Balsamic Vinaigrette: 1/3 cup extra virgin olive oil 2 tbsp balsamic vinegar 2 tbsp pure maple syrup (preferably grade A dark) 1 tbsp water 2 tsp Dijon mustard 1 tsp garlic powder Extra sea salt, to taste
Instructions
- Cook the Orzo:
- Cook orzo according to package instructions Drain, set aside, and let cool slightly
- Roast the Vegetables:
- Preheat oven to 400°F (200°C) Spread diced butternut squash, shaved brussels sprouts, and sliced red onion on a baking sheet Lightly spray with avocado oil and sprinkle with 1/2 tsp salt Roast for 20 25 minutes, flipping halfway, until vegetables are tender and caramelized Remove from oven
- Prepare the Maple Balsamic Vinaigrette:
- In a small bowl or jar, combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt Whisk or shake until smooth and emulsified Taste and adjust salt as needed
- Assemble the Salad:
- In a large bowl, combine the cooked orzo, roasted vegetables, and vinaigrette Toss gently until everything is evenly coated Allow to cool slightly
- Finish and Serve:
- Once salad reaches room temperature, sprinkle crumbled goat cheese over the top For extra creaminess, gently toss the goat cheese in, or leave scattered for pockets of flavor Serve and enjoy
Save This dish often brings family together around the table especially during the colorful fall season
Required Tools
Large pot Baking sheet Chefs knife & cutting board Mixing bowls Whisk or jar with lid Oven
Allergen Information
Contains Wheat (orzo), Milk (goat cheese), Mustard (Dijon mustard) Double check cheese and mustard labels for additional allergens if concerned
Nutritional Information
Calories 360 Total Fat 19 g Carbohydrates 42 g Protein 8 g per serving
Save This salad is perfect for enjoying fresh but can also be served warm or at room temperature for your convenience
Recipe Help & Answers
- → What is the best way to roast butternut squash and brussels sprouts?
Cut vegetables into even pieces, lightly spray with oil, sprinkle with salt, and roast at 400°F for 20-25 minutes, flipping halfway to ensure caramelization.
- → Can this salad be served warm?
Yes, it’s delicious both warm and at room temperature, allowing for flexibility with seasonal preferences and serving occasions.
- → What can I use as a substitute for goat cheese?
Feta cheese works well as a tangy alternative; it complements the sweet and savory elements in the dish.
- → How should the maple balsamic vinaigrette be prepared?
Whisk together olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and salt until smooth and well emulsified.
- → Are there any suggested additions to enhance texture?
Adding toasted pecans or walnuts introduces a satisfying crunch that pairs nicely with the creamy components.