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 quickly became a fall favorite in my household for its comforting taste and simplicity.
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 This salad brings my family together every fall, evoking memories of cozy dinners and vibrant autumn colors.
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 Enjoy this delightful fall salad as a nutritious side or light main dish that celebrates seasonal produce.
Recipe FAQ
- → Can I use a different cheese instead of goat cheese?
Feta cheese works well as a substitute, providing a similar creamy texture with a slightly tangier flavor.
- → How do I roast the vegetables for best flavor?
Roast diced butternut squash, brussels sprouts, and red onion at 400°F for 20–25 minutes until caramelized and tender, flipping halfway through.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and features plant-based ingredients ideal for vegetarian diets.
- → Can I serve this salad warm?
Absolutely; it can be served warm or at room temperature to enhance flavors and texture.
- → What variations can add more protein?
Adding cooked chickpeas or shredded rotisserie chicken boosts protein and adds heartiness to the dish.