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.
This salad quickly became a favorite in my household due to its comforting textures 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 My family always gathers around this salad during chilly autumn evenings sharing stories and warmth.
Notes
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
Allergen Information
Contains Wheat (orzo) Milk (goat cheese) Mustard (Dijon mustard). Double-check cheese and mustard labels for additional allergens if concerned.
Save This fall harvest orzo salad brings both nutrition and comfort to your table with every bite.
Recipe Guide
- → Can I prepare the dish ahead of time?
Yes, this dish can be made in advance and kept refrigerated for up to 2 days, allowing flavors to meld.
- → What are good ingredient substitutions?
You can swap goat cheese for feta or add toasted pecans or walnuts for extra crunch.
- → How do I roast the vegetables evenly?
Spread diced vegetables in a single layer, flip halfway through baking to ensure caramelization on all sides.
- → Is it possible to add protein to this dish?
Cooked chickpeas or shredded rotisserie chicken can be added for a heartier option.
- → What dressing ingredients create the vinaigrette’s flavor?
The dressing combines olive oil, balsamic vinegar, pure maple syrup, Dijon mustard, garlic powder, and a touch of water for balance.
- → Can this dish be served warm?
While delicious at room temperature, serving it warm enhances the flavors and texture of the roasted vegetables.