Description
A cozy and fresh Fall Harvest Orzo Salad featuring roasted vegetables, goat cheese, and a maple-balsamic dressing.
Ingredients
1 ½ cups orzo pasta, cooked and cooled
2 cups butternut squash, cubed
1 ½ cups Brussels sprouts, halved
½ red onion, thinly sliced
2 tbsp olive oil
Salt and pepper to taste
½ cup crumbled goat cheese
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp maple syrup
1 tsp Dijon mustard
1 tbsp water (optional)
Instructions
1. Cook orzo in salted water until al dente; drain and cool.
2. Preheat oven to 400°F and roast squash, Brussels sprouts, and onion for 25 minutes.
3. Whisk together balsamic, olive oil, maple syrup, Dijon, salt, and pepper.
4. Toss roasted vegetables with orzo and dressing.
5. Add goat cheese, mix gently, and serve warm or chilled.
Notes
Use feta or omit cheese for a dairy-free version.
Store leftovers up to 4 days refrigerated.
Add nuts or seeds for crunch and extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg