Fall Harvest Orzo Salad
A colorful and nutritious salad featuring roasted vegetables and creamy goat cheese, perfect for autumn gatherings.
Ingredients
Salad Ingredients
- 12 oz diced butternut squash
- 3 cups cooked orzo
- 2 cups shaved Brussels sprouts
- 1 small red onion, sliced thinly
- ¼ cup goat cheese, crumbled softened at room temperature
- extra sea salt, to taste
Dressing Ingredients
- ⅓ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup (grade A dark for richer flavor)
- 1 tbsp water
- 2 tsp Dijon mustard
- 1 tsp garlic powder
Instructions
Preparation of Orzo
- Cook the orzo according to the instructions on the package. Once cooked, drain if necessary and set aside to let it cool slightly.
Roasting the Vegetables
- Preheat your oven to 400°F (200°C). Arrange the diced butternut squash, sliced red onion, and shaved Brussels sprouts on a sheet pan in an even layer.
- Spray the vegetables lightly with avocado oil spray and sprinkle with 1/2 teaspoon salt.
- Roast in the oven for 20-25 minutes, flipping halfway through for even cooking. The vegetables should be tender and slightly caramelized.
Making the Dressing
- In a small bowl or jar, combine the balsamic vinegar, olive oil, Dijon mustard, pure maple syrup, garlic powder, and 1 tablespoon of water.
- Whisk or shake until the mixture is smooth and emulsified. Season with extra sea salt to taste.
Assembly
- In a large bowl, combine the cooked orzo, roasted vegetables, and maple balsamic dressing. Toss gently until the dressing coats all the ingredients.
- Allow the mixture to cool a bit before adding goat cheese.
Serving
- Once the salad has cooled to room temperature, sprinkle the crumbled goat cheese on top. Serve and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or enjoy cold.
