A colorful autumn salad featuring roasted vegetables, creamy goat cheese, and a maple balsamic drizzle.
# What you need:
→ 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 teaspoon salt
→ Pasta & Cheese
06 - 3 cups cooked orzo (from about 1 cup dry)
07 - 1/4 cup goat cheese, crumbled and softened
→ Maple Balsamic Vinaigrette
08 - 1/3 cup extra virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 2 tablespoons pure maple syrup (grade A dark preferred)
11 - 1 tablespoon water
12 - 2 teaspoons Dijon mustard
13 - 1 teaspoon garlic powder
14 - Sea salt, to taste
# How to make it:
01 - Prepare orzo following package directions. Drain and let cool briefly.
02 - Preheat oven to 400°F. Arrange diced butternut squash, shaved Brussels sprouts, and sliced red onion on a baking sheet. Lightly spray with avocado oil and season with 1/2 teaspoon salt. Roast for 20 to 25 minutes, flipping halfway until tender and caramelized. Remove from oven.
03 - Combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and sea salt in a bowl or jar. Whisk or shake until emulsified. Adjust salt to taste.
04 - In a large bowl, toss cooked orzo with roasted vegetables and vinaigrette until evenly combined. Let cool slightly.
05 - When the salad reaches room temperature, sprinkle crumbled goat cheese on top. Optionally, gently mix in the cheese for creamy texture or leave scattered for bursts of flavor. Serve immediately.
