Name: Delicious Fall Harvest Orzo Salad with Roasted Veggies
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups Orzo Pasta (can be substituted with gluten-free options); 2 cups Butternut Squash (peeled and cubed); 1 cup Brussels Sprouts (halved); 1 small Red Onion (sliced); 1 cup Crisp Apples (such as Granny Smith or Honeycrisp); 1/2 cup Dried Cranberries (can be swapped with raisins); 1/4 cup Toasted Pumpkin Seeds (or walnuts/pecans); 1/4 cup Fresh Herbs (such as parsley or thyme); 4 oz Goat Cheese (or feta cheese); 1/4 cup Balsamic Vinegar (can substitute with red wine vinegar); 1/4 cup Olive Oil (or avocado oil); 1 tbsp Dijon Mustard (or whole grain mustard); 2 tbsp Pure Maple Syrup (or honey); 1 tsp Garlic Powder (or fresh garlic); to taste Salt (adjust according to taste)

Description

A delightful Fall Harvest Orzo Salad featuring roasted butternut squash, crisp apples, and a maple vinaigrette, perfect for cozy dinners or potlucks.

Ingredients

Scale

2 cups Orzo Pasta (can be substituted with gluten-free options)
2 cups Butternut Squash (peeled and cubed)
1 cup Brussels Sprouts (halved)
1 small Red Onion (sliced)
1 cup Crisp Apples (such as Granny Smith or Honeycrisp)
1/2 cup Dried Cranberries (can be swapped with raisins)
1/4 cup Toasted Pumpkin Seeds (or walnuts/pecans)
1/4 cup Fresh Herbs (such as parsley or thyme)
4 oz Goat Cheese (or feta cheese)
1/4 cup Balsamic Vinegar (can substitute with red wine vinegar)
1/4 cup Olive Oil (or avocado oil)
1 tbsp Dijon Mustard (or whole grain mustard)
2 tbsp Pure Maple Syrup (or honey)
1 tsp Garlic Powder (or fresh garlic)
to taste Salt (adjust according to taste)

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Instructions

Cook the orzo pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.
Preheat the oven to 400°F (200°C).
On a large sheet pan, arrange the butternut squash, Brussels sprouts, and red onion. Spray with avocado oil and sprinkle with salt. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through until tender and golden brown.
In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and salt.
Once the vegetables are roasted and cooled slightly, add them to the bowl with the cooked orzo. Pour the dressing over and toss gently to combine.
Add crumbled goat cheese and fresh herbs, folding gently to avoid breaking the cheese.
Serve immediately or chill for 30 minutes for better flavor melding.

Notes

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Salad
Method: Roasting and mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 10 g
Sodium: 200 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 20 mg