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Best Fall Harvest Orzo Salad

Best Fall Harvest Orzo Salad a vibrant autumn salad with roasted butternut squash, brussels sprouts, orzo, goat cheese, and maple balsamic vinaigrette, perfect for light meals or sides.
Calories:
Author: Sandra Myers

Ingredients

For the salad

  • 12 oz butternut squash diced
  • 3 cups cooked orzo
  • 2 cups shaved brussels sprouts
  • 1 small red onion thinly sliced
  • ¼ cup goat cheese crumbled
  • ½ tsp salt
  • Avocado oil spray

For the maple balsamic vinaigrette

  • ⅓ cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp pure maple syrup
  • 1 tbsp water
  • 2 tsp dijon mustard
  • 1 tsp garlic powder
  • Sea salt to taste

Instructions

  • Cook orzo according to package directions and let cool.
  • Roast squash, red onion, and shaved brussels sprouts at 400°F (200°C) until tender and caramelized.
  • Whisk together olive oil, balsamic, maple syrup, dijon, water, garlic powder, and salt for the dressing.
  • Toss orzo and roasted vegetables with the dressing.
  • Top with crumbled goat cheese and serve.