Save to Pinterest 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 salad quickly became a staple in my fall menus, loved for its vibrant colors and balanced flavors.
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 to Pinterest This recipe brings cozy fall family dinners to life, sparking conversations and full hearts.
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 to Pinterest This fall harvest orzo salad is the perfect inviting dish to brighten cooler days and satisfy hungry guests.
Recipe FAQs
- → Can I prepare the orzo in advance?
Yes, cooking orzo ahead of time and allowing it to cool makes assembly faster and helps the flavors meld better.
- → What can I use instead of goat cheese?
Feta cheese is a great alternative; it offers a similar tangy, creamy texture that complements roasted vegetables well.
- → How do I roast the vegetables evenly?
Spread diced vegetables in a single layer on the baking sheet and flip halfway through roasting to ensure even caramelization.
- → Is it possible to make this dish vegan?
Yes, omit the goat cheese and use a plant-based alternative or simply leave it out for a delicious vegan-friendly option.
- → Can I serve this warm or cold?
This dish is versatile and can be served warm, at room temperature, or chilled according to your preference.
- → What are good additions for extra protein?
Adding cooked chickpeas or shredded rotisserie chicken boosts protein and heartiness without overpowering the flavors.