Autumn-inspired orzo dish with roasted butternut squash, brussels sprouts, goat cheese, and maple balsamic dressing.
# Components:
→ Vegetables
01 - 12 oz peeled and diced butternut squash
02 - 2 cups shaved Brussels sprouts
03 - 1 small red onion, thinly sliced
04 - Avocado oil spray
05 - 1/2 teaspoon salt
→ Pasta & Cheese
06 - 3 cups cooked orzo (from about 1 cup dry)
07 - 1/4 cup crumbled goat cheese, softened to room temperature
→ Maple Balsamic Vinaigrette
08 - 1/3 cup extra virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 2 tablespoons pure maple syrup, preferably grade A dark
11 - 1 tablespoon water
12 - 2 teaspoons Dijon mustard
13 - 1 teaspoon garlic powder
14 - Sea salt, to taste
# Method:
01 - Prepare orzo according to package directions. Drain and set aside to cool slightly.
02 - Preheat oven to 400°F. Arrange butternut squash, Brussels sprouts, and red onion on a baking sheet. Lightly spray with avocado oil and season with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, until tender and caramelized. Remove from oven.
03 - In a 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. Adjust seasoning to taste.
04 - In a large bowl, toss cooked orzo with roasted vegetables and vinaigrette until evenly coated. Allow to cool slightly.
05 - Once at room temperature, sprinkle crumbled goat cheese on top. For creamier texture, gently toss cheese into salad or leave scattered for bursts of flavor. Serve immediately.
