Description
Discover the Best Fall Harvest Orzo Salad, a vibrant and nourishing dish that perfectly embraces the flavors of autumn. This delightful salad combines roasted butternut squash and brussels sprouts with al dente orzo, all tossed in a tangy balsamic dressing. Whether enjoyed warm or chilled, it’s an ideal choice for family dinners, potlucks, or meal prepping for busy weekdays. Packed with seasonal ingredients and wholesome goodness, this salad not only tantalizes your taste buds but also offers a nutritious boost to your meals.
Ingredients
Scale
- 3 cups cooked orzo
- 12 oz diced butternut squash
- 1 small sliced red onion
- 2 cups shaved brussels sprouts
- 1/4 cup crumbled goat cheese
- Avocado oil spray
- 1/2 tsp salt
- 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
Instructions
- Preheat the oven to 400°F (200°C). Spread diced butternut squash and red onion on a baking sheet. Lightly spray with avocado oil and sprinkle with salt. Roast for about 20 minutes until tender.
- Boil water in a large pot and cook orzo according to package instructions until al dente. Drain and rinse under cold water.
- In a mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and salt.
- Combine cooked orzo, roasted vegetables, shaved brussels sprouts, and goat cheese in a large bowl. Drizzle with dressing and toss gently.
- Serve warm or refrigerate for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 330mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg