Name: Best Fall Harvest Orzo Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Seasonal
Ingredients: 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 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

Description

The Best Fall Harvest Orzo Salad is a colorful and nutritious dish that perfectly captures the essence of autumn. Featuring a delightful combination of roasted butternut squash, fresh brussels sprouts, and tender orzo pasta, this salad not only looks stunning on your table but also bursts with seasonal flavors. Ideal for Thanksgiving gatherings, potlucks, or cozy weeknight dinners, this easy-to-make salad is versatile enough to be served warm or cold. With a vibrant balsamic dressing enhancing the natural sweetness of the vegetables, every bite offers a satisfying crunch and wholesome goodness. Customize it to your liking by adding your choice of proteins or nuts, making it a crowd-pleaser for any occasion.

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 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

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Instructions

Preheat the oven to 400°F (200°C). Spread diced butternut squash on a baking sheet, spray with avocado oil, and season with salt. Roast for about 20 minutes until tender.
In a large pot, boil salted water and cook the orzo according to package instructions until al dente. Drain and set aside.
In a mixing bowl, whisk together balsamic vinegar, olive oil, dijon mustard, maple syrup, garlic powder, water, and salt.
In a large bowl, combine cooked orzo, roasted butternut squash, shaved brussels sprouts, and red onion slices. Drizzle with dressing and toss gently to coat. Top with crumbled goat cheese before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking
Cuisine: Seasonal

Nutrition

Serving Size: 1 bowl (about 250g)
Calories: 350
Sugar: 6g
Sodium: 300mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 9g
Cholesterol: 10mg