Description

A hearty and flavorful salad featuring roasted butternut squash, shaved Brussels sprouts, and nutty orzo pasta. Tossed with a vibrant maple balsamic vinaigrette and finished with creamy crumbled goat cheese, this autumn-inspired dish combines textures and seasonal flavors, perfect for potlucks or Sunday dinners.

Ingredients

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For the Salad:

Avocado oil spray
12 oz diced butternut squash
3 cups cooked orzo
1/4 cup goat cheese, crumbled (softened at room temperature)
2 cups shaved Brussels sprouts
1 small red onion, thinly sliced
1/2 tsp salt

For the Maple Balsamic Vinaigrette:

1/3 cup olive oil (extra virgin)
2 tbsp balsamic vinegar
2 tbsp pure maple syrup (grade A dark for richer flavor)
1 tbsp water
2 tsp Dijon mustard
Extra sea salt, to taste
1 tsp garlic powder

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Instructions

Cook the Orzo: Begin by cooking the orzo according to package instructions. Once cooked, drain if necessary and set aside to cool slightly. Skip this step if your orzo is already cooked.
Roast the Vegetables: Preheat the oven to 400°F (200°C). Arrange diced butternut squash, sliced red onion, and shaved Brussels sprouts on a baking sheet in an even layer. Lightly spray with avocado oil and sprinkle with 1/2 teaspoon salt. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
Make the Maple Balsamic Dressing: While vegetables roast, combine balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and water in a small bowl or jar. Whisk or shake until smooth and emulsified. Season with sea salt to taste, adjusting for balanced flavor.
Assemble the Salad: In a large bowl, combine the cooked orzo, roasted vegetables, and maple balsamic dressing. Toss gently to coat everything evenly. Let the mixture cool to room temperature.
Add Goat Cheese and Serve: Once cooled, sprinkle crumbled goat cheese over the salad. For extra creaminess, gently toss the goat cheese into the salad or leave it scattered for bursts of flavor. Serve and enjoy immediately or chilled.

Notes

Using grade A dark maple syrup enhances the depth of flavor in the dressing.
This salad improves in taste after resting in the refrigerator for a few hours, allowing flavors to meld.
For a vegan version, substitute goat cheese with a plant-based alternative or omit it entirely.
Ensure vegetables are evenly spread on the sheet pan to promote uniform roasting.
The salad can be served cold or at room temperature.