A colorful salad combining roasted squash, brussels sprouts, orzo, goat cheese, and a maple balsamic drizzle.
# What You’ll Need:
→ Vegetables
01 - 12 ounces diced butternut squash
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 crumbled goat cheese, softened
→ Maple Balsamic Vinaigrette
08 - 1/3 cup extra virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 2 tablespoons pure maple syrup (grade A dark preferred)
11 - 1 tablespoon water
12 - 2 teaspoons Dijon mustard
13 - 1 teaspoon garlic powder
14 - Sea salt, to taste
# How to Make It:
01 - Prepare orzo according to package directions. Drain and set aside 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 coat with avocado oil spray and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, until vegetables are 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 vigorously until emulsified. Adjust salt to taste.
04 - In a large bowl, mix cooked orzo, roasted vegetables, and vinaigrette until evenly coated. Allow to cool slightly.
05 - When salad reaches room temperature, scatter crumbled goat cheese on top. For a creamier texture, gently toss the cheese in. Serve immediately.
