A colorful autumn dish featuring roasted squash, brussels sprouts, tender orzo, and creamy goat cheese.
# What you need:
→ Vegetables
01 - 12 oz butternut squash, diced
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 goat cheese, crumbled and softened
→ Maple Balsamic Vinaigrette
08 - ⅓ cup extra virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 2 tablespoons pure maple syrup (grade A dark preferred)
11 - 1 tablespoon water
12 - 2 teaspoons Dijon mustard
13 - 1 teaspoon garlic powder
14 - Sea salt, to taste
# How to Make It:
01 - Prepare orzo according to package directions, then drain and allow to cool slightly.
02 - Preheat oven to 400°F. Spread diced butternut squash, shaved Brussels sprouts, and sliced red onion on a baking sheet. Lightly coat with avocado oil spray and sprinkle with ½ teaspoon salt. Roast for 20 to 25 minutes, flipping halfway, until tender and caramelized.
03 - 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 vigorously until emulsified. Adjust seasoning as needed.
04 - Combine cooked orzo, roasted vegetables, and vinaigrette in a large bowl. Toss gently to coat evenly and let cool slightly.
05 - Once at room temperature, sprinkle crumbled goat cheese on top. For added creaminess, fold goat cheese into the salad or leave it scattered as desired. Serve immediately.
