Save 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 become a fall favorite in my family because of its balance of sweet and savory flavors combined with a satisfying texture.
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 My family loves gathering around this salad during crisp fall evenings, sharing stories while enjoying the comforting flavors.
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.
Nutritional Information
Calories: 360, Total Fat: 19 g, Carbohydrates: 42 g, Protein: 8 g per serving
Save This salad is best served at room temperature to fully enjoy the complex flavors and textures.
Recipe FAQ
- → What kind of squash is used in this dish?
Diced butternut squash is roasted to add a sweet, caramelized flavor and tender texture.
- → Can I substitute the goat cheese?
Yes, feta cheese can be used as an alternative for a similar creamy and tangy element.
- → How is the vinaigrette prepared?
The dressing combines olive oil, balsamic vinegar, pure maple syrup, Dijon mustard, garlic powder, and salt, whisked until smooth and balanced.
- → Is this salad served warm or cold?
It can be served warm or at room temperature, allowing the flavors to meld nicely.
- → Are there options to make the salad heartier?
Adding cooked chickpeas or shredded rotisserie chicken can increase protein and make the dish more filling.