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 staple in my fall menu. I love how the roasted vegetables pair with the creamy goat cheese and sweet tang of the vinaigrette. It's always a hit with family and friends.
Ingredients
- Butternut squash: 12 oz (340 g), diced
- Brussels sprouts: 2 cups shaved
- Red onion: 1 small, thinly sliced
- Avocado oil spray: as needed
- Salt: 1/2 tsp
- Orzo: 3 cups cooked (from about 1 cup dry)
- Goat cheese: 1/4 cup, crumbled (softened at room temperature)
- Extra virgin olive oil: 1/3 cup
- Balsamic vinegar: 2 tbsp
- Pure maple syrup: 2 tbsp (preferably grade A dark)
- Water: 1 tbsp
- Dijon mustard: 2 tsp
- Garlic powder: 1 tsp
- 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 always gathers around this salad during fall dinners. It's a colorful centerpiece that brings warmth and comfort to the table.
Notes
Add toasted pecans or walnuts for crunch. Substitute feta cheese for goat cheese if desired. For a heartier salad, toss in cooked chickpeas or shredded rotisserie chicken. Excellent served warm or at room temperature.
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.
Save This salad is the perfect balance of sweet, savory, and tangy, making it an autumn favorite you'll return to time and again.
Recipe FAQ
- → What is the best way to roast the vegetables for this dish?
Spread diced butternut squash, shaved brussels sprouts, and sliced red onion on a baking sheet. Lightly spray with avocado oil and sprinkle with salt. Roast at 400°F for 20-25 minutes, flipping halfway until tender and caramelized.
- → Can I replace goat cheese with another type of cheese?
Yes, feta cheese works well as an alternative. It offers a similar tangy creaminess that complements the roasted vegetables and orzo.
- → How should I cook the orzo for this dish?
Cook the orzo according to package instructions until al dente. Drain and let it cool slightly before mixing with the roasted vegetables and vinaigrette.
- → Is this dish suitable for serving warm or cold?
This dish is versatile and can be served warm or at room temperature, making it perfect for various occasions and preferences.
- → Can I add protein to make the dish more filling?
Yes, additions like cooked chickpeas or shredded rotisserie chicken can enhance the protein content and make the dish heartier.