Autumn flavors blend roasted squash, brussels sprouts, orzo, goat cheese, and a maple balsamic dressing.
# What You'll 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 - ½ teaspoon salt
→ Pasta & Cheese
06 - 3 cups cooked orzo (from approx. 1 cup dry)
07 - ¼ cup goat cheese, crumbled, softened
→ Maple Balsamic Vinaigrette
08 - ⅓ 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
# Step-by-Step:
01 - Prepare orzo according to package directions. Drain and set aside to cool slightly.
02 - Preheat oven to 400°F. Arrange butternut squash, Brussels sprouts, and red onion on a baking sheet. Lightly spray with avocado oil and sprinkle with ½ teaspoon salt. Roast for 20 to 25 minutes, turning halfway, until tender and caramelized. Remove from oven.
03 - Combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt in a small bowl or jar. Whisk or shake until smooth and emulsified. Adjust seasoning as needed.
04 - In a large bowl, combine the cooked orzo, roasted vegetables, and vinaigrette. Toss gently until evenly coated. Let cool slightly.
05 - When salad reaches room temperature, sprinkle crumbled goat cheese on top. Optionally, gently toss cheese into the salad for creaminess or leave scattered to create pockets of flavor. Serve immediately.
