Autumn salad featuring roasted squash, brussels sprouts, orzo, goat cheese, and a sweet maple balsamic dressing.
# What You'll Need:
→ Vegetables
01 - 12 ounces diced butternut squash
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 about 1 cup dry)
07 - ¼ cup crumbled goat cheese, softened at room temperature
→ 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
# Directions:
01 - Prepare orzo following 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 sprinkle with ½ teaspoon salt. Roast for 20 to 25 minutes, turning once halfway through, 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, mix the cooked orzo with roasted vegetables and vinaigrette. Toss gently to coat evenly and let cool briefly.
05 - Once the salad reaches room temperature, scatter crumbled goat cheese on top. Optionally, fold the cheese in for creaminess or leave as pockets of flavor. Serve immediately.
