Autumn-inspired orzo with roasted squash, brussels sprouts, goat cheese, and a sweet balsamic dressing.
# Ingredient List:
→ 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 goat cheese, crumbled, softened
→ Maple Balsamic Vinaigrette
08 - 1/3 cup extra virgin olive oil
09 - 2 tbsp balsamic vinegar
10 - 2 tbsp pure maple syrup (grade A dark preferred)
11 - 1 tbsp water
12 - 2 tsp Dijon mustard
13 - 1 tsp garlic powder
14 - Sea salt, to taste
# Steps:
01 - Prepare orzo according to package directions. Drain and set aside to cool slightly.
02 - Preheat oven to 400°F. 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 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, until tender and caramelized. Remove from oven.
03 - 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. Adjust salt to taste.
04 - In a large bowl, combine the cooked orzo, roasted vegetables, and vinaigrette. Toss gently to evenly coat and allow to cool slightly.
05 - Once the salad reaches room temperature, sprinkle crumbled goat cheese over the top. Optionally, fold cheese in gently for a creamier texture or leave scattered. Serve immediately.
