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 go-to fall favorite for our family, especially when we want something fresh yet hearty.
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 We love sharing this salad at family gatherings; it always brings smiles and compliments.
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 orzo salad perfectly balances sweet and savory making it a seasonal favorite.
Recipe FAQs
- → How do I prevent the roasted vegetables from becoming soggy?
Roast the vegetables on a single layer with enough space to allow air circulation and avoid overcrowding. High oven temperature and turning them halfway help achieve caramelization and crisp edges.
- → Can I prepare the maple balsamic vinaigrette in advance?
Yes, the vinaigrette can be made ahead and stored in the refrigerator for up to a week. Shake well before using as the ingredients may separate over time.
- → What type of goat cheese works best for this dish?
Soft, creamy goat cheese adds smooth texture and a mild tang that complements the roasted vegetables. Let it come to room temperature for easier crumbling and more flavor.
- → Is it necessary to cook the orzo fully before assembling?
Yes, cooking the orzo until tender ensures a pleasant texture. Drain well and allow it to cool slightly before combining with the other ingredients.
- → Can I include other nuts or proteins for added texture?
Absolutely, toasted pecans or walnuts provide crunch, while cooked chickpeas or shredded chicken increase heartiness and protein content.