Save 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 quickly became a fall favorite in my household thanks to its fresh ingredients and comforting flavors.
Ingredients
- Butternut Squash: 12 oz (340 g), diced
- Brussels Sprouts: 2 cups, shaved
- Red Onion: 1 small, thinly sliced
- Avocado Oil Spray: for roasting
- Salt: 1/2 tsp
- Orzo: 3 cups cooked (from about 1 cup dry)
- Goat Cheese: 1/4 cup, crumbled and softened
- Extra Virgin Olive Oil: 1/3 cup
- Balsamic Vinegar: 2 tbsp
- Pure Maple Syrup: 2 tbsp (preferably grade A dark)
- Water: 1 tbsp
- Dijon Mustard: 2 tsp
- Garlic Powder: 1 tsp
- 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 to 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 It My family enjoys gathering around this salad at seasonal dinners, appreciating the warmth and earthiness it brings.
Variations
Add toasted pecans or walnuts for extra crunch or substitute feta cheese for goat cheese for a different flavor profile.
Serving Suggestions
This salad works perfectly as a side dish or a light main, paired wonderfully with crusty bread or roasted chicken.
Tips for Preparation
Use fresh ingredients and allow the salad to rest for a few minutes after mixing to let flavors meld.
Save It This fall harvest orzo salad is a delightful balance of textures and tastes that will brighten any autumn meal.
Recipe FAQs
- → Can I prepare the squash and brussels sprouts ahead of time?
Yes, roasting the vegetables ahead of time and storing them in the fridge works well. Reheat slightly or serve chilled according to preference.
- → What is the best way to cook orzo for this dish?
Cook orzo in boiling salted water until al dente, then drain and let cool slightly before combining with other ingredients.
- → How can I adjust the sweetness of the dressing?
Adjust maple syrup quantity in the vinaigrette to taste, adding more for sweetness or less for a tangier finish.
- → Are there good substitutions for goat cheese?
Feta cheese works well as an alternative, offering a similarly creamy and tangy profile.
- → Can I add protein to make this a main dish?
Adding cooked chickpeas or shredded rotisserie chicken boosts protein and turns the salad into a heartier meal.
- → Should the salad be served warm or cold?
This salad is versatile and delicious either served warm, straight after tossing, or cooled to room temperature.