A colorful autumn salad featuring roasted vegetables, creamy goat cheese, and a sweet balsamic glaze.
# Components:
→ Vegetables
01 - 12 oz diced butternut squash
02 - 2 cups shaved Brussels sprouts
03 - 1 small red onion, thinly sliced
04 - Avocado oil spray
05 - 1/2 teaspoon 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 tablespoons balsamic vinegar
10 - 2 tablespoons pure maple syrup (grade A dark preferred)
11 - 1 tablespoon water
12 - 2 teaspoons Dijon mustard
13 - 1 teaspoon garlic powder
14 - Sea salt, to taste
# Method:
01 - Prepare 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 red onion slices on a baking sheet. Lightly spray with avocado oil and sprinkle with salt. Roast for 20 to 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 salt in a small bowl or jar. Whisk or shake until smooth and emulsified. Adjust seasoning if necessary.
04 - In a large bowl, mix cooked orzo, roasted vegetables, and vinaigrette until evenly coated. Let cool slightly.
05 - Once at room temperature, top salad with crumbled goat cheese. Optionally, toss cheese gently into salad for creaminess or leave scattered. Serve immediately.
