Pin it 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 combines the cozy flavors of fall with fresh ingredients making it a family favorite every season.
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 2025 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!
Pin it Sharing this salad brings warmth to our family gatherings and evokes memories of crisp fall afternoons spent in the kitchen together.
Notes
Add toasted pecans or walnuts for crunch. Substitute feta cheese for goat cheese if desired. For a heartier salad, toss in cooked chickpeas or shredded rotisserie chicken. Excellent served warm or at room temperature.
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.
Pin it This fall harvest orzo salad is a delicious way to celebrate seasonal flavors and nourish your loved ones.
Common Questions
- → What type of cheese pairs well with roasted vegetables in this dish?
Soft goat cheese enhances the warm, caramelized flavors of the roasted vegetables with its creamy and tangy profile.
- → Can I substitute orzo with another grain?
Couscous or small pasta shapes like acini di pepe can work as alternatives, maintaining a similar texture and bite.
- → How should the vegetables be prepared for optimal flavor?
Roasting diced butternut squash and shaved brussels sprouts until tender and caramelized deepens their natural sweetness and adds a savory depth.
- → What is the role of the maple balsamic vinaigrette?
The dressing provides a balance of sweet, tangy, and savory notes that complement the roasted vegetables and bring the whole dish together.
- → Can this dish be served warm or cold?
It is versatile and can be enjoyed warm, at room temperature, or chilled to suit your preference.
- → Are there any suggested additions for extra texture?
Toasted pecans or walnuts add a delightful crunch, enhancing the salad’s layers of texture and flavor.