Autumn-inspired orzo with roasted squash, brussels sprouts, goat cheese, and a sweet maple balsamic dressing.
# Components:
→ 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
# Directions:
01 - Prepare orzo according to package directions, then drain and set aside 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 salt. Roast for 20 to 25 minutes, turning halfway through, until tender and caramelized.
03 - Whisk together olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and sea salt in a small bowl or jar until smooth and emulsified. Adjust salt to taste.
04 - In a large bowl, combine cooked orzo, roasted vegetables, and vinaigrette. Toss gently until coated evenly. Let cool slightly.
05 - Once at room temperature, sprinkle crumbled goat cheese atop the salad. Optionally, gently fold cheese in for creamier texture. Serve immediately.
