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 favorite in our house during the cooler months We love how the warm roasted vegetables blend with the tangy dressing and creamy goat cheese
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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
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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 salad always brings the family together Our kids enjoy helping with roasting the vegetables and tossing the salad for a fun weekend activity
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Serving Suggestions
Pair this salad with roasted chicken or grilled salmon for a well-rounded meal It also works wonderfully as a vegetarian main dish
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days Reheat gently or enjoy cold
Variations
Add toasted nuts like pecans or walnuts for extra crunch Substitute feta cheese for goat cheese or add cooked chickpeas for more protein
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This Fall Harvest Orzo Salad is a perfect balance of textures and flavors that’s simple to make and sure to impress
