Description
Welcome the flavors of fall with this delicious Best Fall Harvest Orzo Salad. Perfectly embodying the season, this vibrant dish features a delightful combination of roasted butternut squash, fresh brussels sprouts, and a zesty homemade balsamic vinaigrette. Whether served as a side for holiday gatherings or as a light lunch, this salad is not only nutritious but also incredibly easy to prepare in just 30 minutes.
Ingredients
Scale
- 3 cups cooked orzo
- 12 oz diced butternut squash
- 1 small red onion, sliced
- 2 cups shaved brussels sprouts
- Avocado oil spray
- 1/2 tsp salt
- 1/4 cup goat cheese, crumbled (or plant-based alternative)
- 2 tbsp balsamic vinegar
- 1/3 cup olive oil
- 2 tsp dijon mustard
- 2 tbsp pure maple syrup
- 1 tsp garlic powder
- 1 tbsp water
- Extra sea salt, to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread diced butternut squash and sliced red onion on a baking sheet, lightly spray with avocado oil, sprinkle with salt, and roast for about 20 minutes until tender.
- In a large pot, bring water to boil and heat the cooked orzo until warmed through. Drain if necessary and set aside.
- Whisk together balsamic vinegar, olive oil, dijon mustard, maple syrup, garlic powder, water, and sea salt in a mixing bowl.
- In a large bowl, combine roasted vegetables, shaved brussels sprouts, goat cheese (if using), and cooked orzo. Drizzle with dressing and toss gently to coat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 294
- Sugar: 6g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg