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
I've made this salad many times during fall gatherings and it never fails to impress family and friends with its balance of flavors and textures
Ingredients
- 12 oz (340 g) butternut squash: diced
- 2 cups shaved brussels sprouts: fresh
- 1 small red onion: thinly sliced
- Avocado oil spray: for roasting
- 1/2 tsp salt: to taste
- 3 cups cooked orzo: from about 1 cup dry
- 1/4 cup goat cheese: crumbled and softened
- 1/3 cup extra virgin olive oil: for vinaigrette
- 2 tbsp balsamic vinegar: for vinaigrette
- 2 tbsp pure maple syrup: preferably grade A dark
- 1 tbsp water: for vinaigrette
- 2 tsp Dijon mustard: for vinaigrette
- 1 tsp garlic powder: for vinaigrette
- 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 salad has become a family favorite especially during fall when fresh produce is abundant Everyone enjoys gathering around the table sharing stories and this delicious dish
Notes
Add toasted pecans or walnuts for crunch Substitute feta cheese for goat cheese if desired For a heartier salad toss in cooked chickpeas or shredded rotisserie chicken Excellent served warm or at room temperature leftovers keep well refrigerated for up to 2 days
Required Tools
Large pot Baking sheet Chefs knife & cutting board Mixing bowls Whisk or jar with lid Oven
Nutritional Information
Calories 360 Total Fat 19 g Carbohydrates 42 g Protein 8 g per serving
Save This fall harvest orzo salad is an easy way to bring seasonal flavors to your table Enjoy every bite
Kitchen Guide
- → How do I roast the vegetables for the salad?
Dice butternut squash and shave brussels sprouts, then toss with avocado oil and salt. Roast at 400°F for 20-25 minutes, flipping halfway for even caramelization.
- → Can I prepare the vinaigrette in advance?
Yes, whisk olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and salt ahead of time. Store chilled and shake before using.
- → What cheese works best in this dish?
Soft goat cheese adds a creamy, tangy element, but feta can be a great substitute depending on preference.
- → Is this dish suitable to serve warm or cold?
It can be enjoyed warm or at room temperature, making it versatile for different serving preferences.
- → How can I add extra texture to the salad?
Including toasted pecans or walnuts provides a satisfying crunch to contrast the tender vegetables and orzo.