A colorful autumn salad featuring roasted squash, brussels sprouts, creamy goat cheese, and a maple vinaigrette.
# What You'll Need:
→ Vegetables
01 - 12 ounces butternut squash, diced
02 - 2 cups shaved Brussels sprouts
03 - 1 small red onion, thinly sliced
04 - Avocado oil spray
05 - 1/2 teaspoon salt
→ Pasta & Cheese
06 - 3 cups cooked orzo (from approximately 1 cup dry)
07 - 1/4 cup goat cheese, crumbled and softened
→ Maple Balsamic Vinaigrette
08 - 1/3 cup extra virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 2 tablespoons pure maple syrup, preferably grade A dark
11 - 1 tablespoon water
12 - 2 teaspoons Dijon mustard
13 - 1 teaspoon garlic powder
14 - Sea salt to taste
# Method Steps:
01 - Boil orzo according to package directions. Drain thoroughly and allow to cool slightly.
02 - Preheat oven to 400°F. Arrange diced butternut squash, shaved Brussels sprouts, and sliced red onion on a baking sheet. Lightly spray with avocado oil and evenly sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, flipping halfway through, until tender and caramelized. Remove from oven.
03 - Combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt in a small bowl or jar. Whisk or shake until emulsified. Adjust seasoning to taste.
04 - In a large bowl, toss the cooked orzo with roasted vegetables and vinaigrette until evenly coated. Let the mixture cool slightly.
05 - Once at room temperature, top with crumbled goat cheese. For a creamier texture, gently fold the cheese into the salad or scatter it on top for bursts of flavor. Serve immediately.
