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.
I enjoy making this orzo salad during autumn when fresh vegetables are abundant, and it never fails to impress family and friends at gatherings.
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 This salad became a family favorite after my first autumn potluck, where everyone asked for the recipe and seconds.
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.
Nutritional Information
Calories: 360 Total Fat: 19 g Carbohydrates: 42 g Protein: 8 g per serving
Save This salad balances sweet and savory elements perfectly and is a versatile dish for any autumn meal.
Recipe Help
- → What type of squash works best for roasting?
Butternut squash is preferred for its sweet, nutty flavor and firm texture when roasted, which complements the other ingredients beautifully.
- → Can I prepare the orzo ahead of time?
Yes, cooking orzo in advance and letting it cool slightly helps with easier mixing and better texture in the final dish.
- → How can I ensure the vegetables caramelize properly?
Roast the diced squash, brussels sprouts, and sliced onion at 400°F (200°C), flipping halfway for even caramelization and tender results.
- → What alternatives are there for goat cheese?
Feta cheese can be used for a similar tangy creaminess, or omit the cheese for a dairy-free version.
- → How should I store leftovers to maintain freshness?
Keep leftovers refrigerated in an airtight container and consume within two days for optimal taste and texture.
- → Can I add protein to make this more filling?
Incorporate cooked chickpeas or shredded chicken to enhance heartiness and nutritional value.