Save to Pinterest 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 has quickly become a favorite in our household during the fall season. The combination of textures and flavors keeps everyone coming back for more.
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 to Pinterest This salad has brought many joyful family meals, especially during crisp fall evenings when everyone gathers around the table.
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.
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.
Save to Pinterest Enjoy this vibrant and flavorful fall salad as a perfect addition to your seasonal meals.
Answers to Recipe Questions
- → Can I use a different pasta instead of orzo?
Yes, small pasta shapes like couscous or small shells work well as substitutes and hold the vinaigrette nicely.
- → How do I roast the vegetables for best flavor?
Spread diced squash, shaved brussels sprouts, and sliced onion on a baking sheet, lightly oil and salt them, then roast at 400°F for 20-25 minutes, flipping halfway for even caramelization.
- → Is goat cheese necessary for this dish?
Goat cheese adds a creamy, tangy element, but you can substitute feta or omit cheese for a different flavor profile.
- → Can this dish be served warm?
Yes, it’s excellent both warm and at room temperature, allowing versatility for different occasions.
- → What can I add to make the dish heartier?
Add cooked chickpeas or shredded rotisserie chicken to increase protein and make the salad more filling.