Best Fall Harvest Orzo

A vibrant, autumn-inspired salad featuring roasted butternut squash, brussels sprouts, creamy goat cheese, and a sweet-tangy maple balsamic vinaigrette. Perfect as a side or light main dish.

This salad has become a fall favorite in my household because it combines sweet roasted veggies with tangy dressing and creamy goat cheese, creating a delightful balance.

Ingredients

• Vegetables: 12 oz (340 g) butternut squash diced, 2 cups shaved brussels sprouts, 1 small red onion thinly sliced, Avocado oil spray, 1/2 tsp salt
• Pasta & Cheese: 3 cups cooked orzo (from about 1 cup dry), 1/4 cup goat cheese crumbled (softened at room temperature)
• Maple Balsamic Vinaigrette: 1/3 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 2 tbsp pure maple syrup (preferably grade A dark), 1 tbsp water, 2 tsp Dijon mustard, 1 tsp garlic powder, Extra sea salt to taste

Instructions

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Cook the Orzo:

Cook orzo according to package instructions. Drain, set aside, and let cool slightly.

Roast the Vegetables:

Preheat oven to 400°F (200°C). Spread diced butternut squash, shaved brussels sprouts, and sliced red onion on a baking sheet. Lightly spray with avocado oil and sprinkle with 1/2 tsp salt. Roast for 20 25 minutes, flipping halfway, until vegetables are tender and caramelized. Remove from oven.

Prepare the Maple Balsamic Vinaigrette:

In a small bowl or jar, combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt. Whisk or shake until smooth and emulsified. Taste and adjust salt as needed.

Assemble the Salad:

In a large bowl, combine the cooked orzo, roasted vegetables, and vinaigrette. Toss gently until everything is evenly coated. Allow to cool slightly.

Finish and Serve:

Once salad reaches room temperature, sprinkle crumbled goat cheese over the top. For extra creaminess, gently toss the goat cheese in, or leave scattered for pockets of flavor. Serve and enjoy!

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Sharing this salad at family gatherings always sparks joy and invites compliments for its vibrant flavors and comforting textures.

Required Tools

Large pot Baking sheet Chefs knife & cutting board Mixing bowls Whisk or jar with lid Oven

Allergen Information

Contains Wheat (orzo), Milk (goat cheese), Mustard (Dijon mustard). Double-check cheese and mustard labels for additional allergens if concerned.

Nutritional Information

Calories 360 Total Fat 19 g Carbohydrates 42 g Protein 8 g

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This fall harvest salad is the perfect way to celebrate the season’s best flavors in a wholesome dish.

Common Recipe Questions

→ What type of pasta is used in this dish?

Orzo pasta is cooked and combined with the vegetables for a tender and satisfying texture.

→ Can I substitute goat cheese with another cheese?

Yes, feta cheese can be used as an alternative for a different yet complementary creamy touch.

→ How do I achieve the best flavor from the vegetables?

Roasting butternut squash, brussels sprouts, and onions caramelizes their natural sugars, enhancing sweetness and depth.

→ Is it suitable to prepare this salad ahead of time?

Yes, it can be made in advance and kept refrigerated for up to two days, allowing flavors to meld nicely.

→ What dressing ingredients create the sweet-tangy flavor?

A combination of maple syrup, balsamic vinegar, Dijon mustard, and olive oil creates the distinct maple balsamic vinaigrette.