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 cozy chicken stew has become a family favorite because of its comforting flavors and ease of preparation.
Ingredients
- Butternut squash: 12 oz (340 g), diced
- Brussels sprouts: 2 cups shaved
- Red onion: 1 small, thinly sliced
- Avocado oil spray: to lightly coat vegetables
- 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
- Sea salt: extra, 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 This salad is always a hit at family gatherings, reminding us of cozy fall evenings spent together.
Additional Tips
Add toasted pecans or walnuts for extra crunch and flavor.
Variations
Substitute feta cheese for goat cheese or toss in cooked chickpeas or shredded rotisserie chicken for a heartier dish.
Serving Suggestions
Excellent served warm or at room temperature, making it versatile for different meal occasions.
Save This salad delivers a perfect balance of savory and sweet, making it a memorable addition to your fall menu.
Recipe FAQ
- → How do I cook the orzo perfectly?
Cook orzo according to package instructions until al dente. Drain and let it cool slightly before mixing with other ingredients to prevent clumping.
- → Can I substitute goat cheese with another cheese?
Yes, feta cheese is an excellent alternative that adds a similar tangy creaminess and pairs well with the roasted vegetables.
- → What's the best way to roast the vegetables evenly?
Spread diced squash, brussels sprouts, and sliced onion in a single layer on a baking sheet. Roast at 400°F, flipping halfway through for even caramelization.
- → How should I store leftovers for best freshness?
Store in an airtight container in the refrigerator. The dish keeps well for up to 2 days; toss gently before serving to redistribute dressing.
- → Can this dish be served warm?
Yes, it’s delicious warm or at room temperature, allowing the flavors of roasted vegetables and dressing to meld beautifully.
- → Are there any nut-free options to add crunch?
Toasted seeds, such as pumpkin or sunflower seeds, can provide crunch without nuts and complement the autumn flavors.