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 fall harvest orzo salad quickly became a favorite at family gatherings due to its balance of sweet and savory ingredients.
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 Sharing this salad has created many joyful moments during cool fall evenings with my family gathered around the table.
Serving Suggestions
Pair this salad with roasted chicken or enjoy it as a hearty vegetarian main.
Storage Tips
Keep leftovers refrigerated in an airtight container for up to 2 days. Best served at room temperature or slightly warm.
Variations
Add toasted pecans or walnuts for crunch, or substitute feta cheese for goat cheese. For a protein boost, include cooked chickpeas or shredded rotisserie chicken.
Save This salad strikes the perfect balance between sweet and savory, making it a memorable addition to fall menus.
Recipe FAQ
- → What is the best way to roast the vegetables?
Preheat the oven to 400°F (200°C). Spread diced butternut squash, shaved brussels sprouts, and sliced red onion on a baking sheet sprayed lightly with avocado oil. Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
- → Can I substitute goat cheese with another cheese?
Yes, feta cheese works well as a substitute, providing a similar tang and creaminess that complements the vegetables and dressing.
- → How should the maple balsamic vinaigrette be prepared?
Combine extra virgin olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and salt in a bowl or jar. Whisk or shake until smooth and emulsified, then adjust seasoning to taste.
- → Is it possible to add protein to this dish?
Yes, you can toss in cooked chickpeas for a vegetarian option or shredded rotisserie chicken to make it heartier.
- → How long can leftovers be stored?
Store leftovers refrigerated in an airtight container for up to 2 days. The flavors meld nicely, and the salad can be enjoyed warm or cold.
- → What tools are needed to prepare this dish?
A large pot for cooking orzo, a baking sheet for roasting vegetables, a chef’s knife, mixing bowls, and a whisk or jar with lid for the vinaigrette are essential tools.