Autumn-inspired salad with roasted squash, brussels sprouts, goat cheese, and a sweet maple balsamic dressing.
# What You'll 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 - 1/2 tsp salt
→ Pasta & Cheese
06 - 3 cups cooked orzo (from about 1 cup dry)
07 - 1/4 cup goat cheese, crumbled, softened
→ Maple Balsamic Vinaigrette
08 - 1/3 cup extra virgin olive oil
09 - 2 tbsp balsamic vinegar
10 - 2 tbsp pure maple syrup (grade A dark preferred)
11 - 1 tbsp water
12 - 2 tsp Dijon mustard
13 - 1 tsp garlic powder
14 - Sea salt, to taste
# Method:
01 - Prepare the orzo according to package directions. Drain well and allow to cool slightly.
02 - Preheat oven to 400°F. Arrange diced butternut squash, shaved Brussels sprouts, and sliced red onion on a baking sheet. Lightly spray with avocado oil and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, until tender and caramelized. Remove from oven.
03 - Combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt in a bowl or jar. Whisk or shake until fully emulsified. Adjust seasoning as needed.
04 - In a large bowl, mix together cooked orzo, roasted vegetables, and vinaigrette. Toss gently until evenly coated and let cool slightly.
05 - Once the salad reaches room temperature, sprinkle crumbled goat cheese on top. Optionally, gently fold the cheese into the salad for creamy pockets. Serve immediately.
