# Components:
→ Vegetables
01 - 12 oz diced butternut squash
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 approximately 1 cup dry)
07 - 1/4 cup crumbled goat cheese, softened
→ Maple Balsamic Vinaigrette
08 - 1/3 cup extra virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 2 tablespoons pure maple syrup, preferably grade A dark
11 - 1 tablespoon water
12 - 2 teaspoons Dijon mustard
13 - 1 teaspoon garlic powder
14 - Sea salt to taste
# Directions:
01 - Prepare orzo according to package directions. Drain and set aside to cool slightly.
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, turning halfway, until tender and caramelized. Remove from oven.
03 - 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. Adjust salt to taste.
04 - In a large bowl, combine cooked orzo, roasted vegetables, and vinaigrette. Toss gently to coat evenly. Allow to cool slightly.
05 - Once the salad reaches room temperature, sprinkle crumbled goat cheese over the top. For increased creaminess, gently fold in the cheese or leave it scattered for pockets of flavor. Serve immediately.
