Autumn-inspired orzo tossed with roasted squash, brussels sprouts, creamy goat cheese, and maple balsamic dressing.
# What You Need:
→ Vegetables
01 - 12 oz butternut squash, diced
02 - 2 cups shaved brussels sprouts
03 - 1 small red onion, thinly sliced
04 - Avocado oil spray
05 - 1/2 tsp salt
→ Pasta & Cheese
06 - 3 cups cooked orzo (from about 1 cup dry)
07 - 1/4 cup crumbled goat cheese, softened
→ Maple Balsamic Vinaigrette
08 - 1/3 cup extra virgin olive oil
09 - 2 tbsp balsamic vinegar
10 - 2 tbsp pure maple syrup
11 - 1 tbsp water
12 - 2 tsp Dijon mustard
13 - 1 tsp garlic powder
14 - Sea salt, to taste
# How to Make It:
01 - Prepare the orzo following package directions. Drain and set aside to cool slightly.
02 - Preheat oven to 400°F. Arrange diced butternut squash, shaved brussels sprouts, and sliced red onion on a baking sheet. Lightly coat with avocado oil spray and sprinkle with 1/2 teaspoon salt. Roast for 20–25 minutes, turning halfway, until tender and caramelized. Remove from oven.
03 - Combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt in a bowl or jar. Whisk or shake until smooth and emulsified, adjusting salt to taste.
04 - In a large bowl, mix the cooked orzo with the roasted vegetables and vinaigrette. Toss gently until evenly coated. Let cool slightly.
05 - Once at room temperature, sprinkle crumbled goat cheese over the salad. Toss gently if desired to distribute cheese or leave scattered for bursts of flavor. Serve immediately.
