Pin 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 first served this salad during a chilly fall evening and it instantly became a family favorite thanks to its vibrant flavors and comforting textures.
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!
Pin This salad brings the perfect blend of seasonal flavors to our family table, creating warm and joyful moments 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 leftovers keep well refrigerated for up to 2 days.
Required Tools
Large pot Baking sheet Chefs knife & cutting board Mixing bowls Whisk or jar with lid Oven
Nutritional Information
Calories: 360 Total Fat: 19 g Carbohydrates: 42 g Protein: 8 g
Pin This orzo salad is a versatile, delicious dish perfect for autumn gatherings or meal prep.
Recipe FAQ
- → What is the best way to roast the vegetables?
Spread diced butternut squash, shaved brussels sprouts, and sliced red onion evenly on a baking sheet. Lightly spray with avocado oil and sprinkle with salt, then roast at 400°F (200°C) for 20–25 minutes, flipping halfway for even caramelization.
- → Can I use a different cheese alternative?
Yes, feta cheese is a great substitute for goat cheese and offers a slightly tangier flavor while maintaining a creamy texture.
- → How should the dressing be prepared?
Combine extra virgin olive oil, balsamic vinegar, pure maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt. Whisk or shake until smooth and emulsified, then taste and adjust salt as needed.
- → Is it better to serve this salad warm or chilled?
This salad is excellent both warm and at room temperature. Serve it slightly cooled to enjoy the full depth of flavors, or warm for a comforting fall dish.
- → What additions can enhance this dish?
To add crunch or protein, try toasted pecans, walnuts, cooked chickpeas, or shredded rotisserie chicken. These options complement the flavors and add texture.