Description
Best Fall Harvest Orzo Salad is a delightful dish that captures the essence of autumn with its vibrant colors and hearty ingredients. This salad combines tender orzo pasta with roasted butternut squash, crisp brussels sprouts, and a rich balsamic vinaigrette, making it a perfect addition to any fall gathering or cozy dinner at home.
Ingredients
Scale
- 3 cups cooked orzo
- 12 oz diced butternut squash
- 1 small red onion, sliced
- 2 cups shaved brussels sprouts
- 1/4 cup crumbled goat cheese
- 2 tbsp balsamic vinegar
- 1/3 cup olive oil
- 2 tbsp pure maple syrup
- Avocado oil spray
- 1/2 tsp salt
- 2 tsp dijon mustard
- 1 tsp garlic powder
- 1 tbsp water
- Extra sea salt, to taste
Instructions
- Preheat oven to 400°F (200°C). Spread diced butternut squash and sliced red onion on a baking sheet. Lightly spray with avocado oil and sprinkle with salt. Roast for about 20 minutes until tender.
- Cook orzo in salted boiling water according to package instructions until al dente. Drain and set aside.
- For the dressing, whisk together olive oil, balsamic vinegar, maple syrup, garlic powder, water, and salt in a mixing bowl until smooth.
- In a large bowl, combine cooked orzo with roasted vegetables and shaved brussels sprouts. Drizzle dressing over the salad and toss gently.
- Top with crumbled goat cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg