Pin this 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 is one of my favorite fall recipes to bring to gatherings; it always gets rave reviews and is easy to prepare ahead.
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 My family loves sharing this salad during our fall dinners; it’s a festive way to enjoy seasonal produce together.
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
Per serving: Calories 360, Total Fat 19 g, Carbohydrates 42 g, Protein 8 g
Pin this Enjoy this flavorful fall salad as a light lunch or a delightful side dish to your favorite autumn meal.
Frequently Asked Recipe Questions
- → Can I substitute goat cheese with another cheese?
Yes, feta cheese works well as a flavorful substitute, adding a tangy creaminess to the salad.
- → How can I add crunch to this salad?
Toasted pecans or walnuts are excellent choices for adding a satisfying crunch and nutty flavor.
- → Is it possible to make this salad heartier?
Yes, incorporate cooked chickpeas or shredded rotisserie chicken to boost protein and make it more filling.
- → What is the best way to roast the vegetables?
Roast diced butternut squash, shaved brussels sprouts, and sliced red onion at 400°F for 20–25 minutes, flipping halfway for even caramelization.
- → Can this salad be served warm?
Absolutely, it can be served warm or at room temperature, maintaining great flavor and texture either way.
- → How should the maple balsamic vinaigrette be prepared?
Whisk together olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and sea salt until emulsified and smooth.