If you’re looking for a dish that perfectly captures the essence of fall, then the Orzo Salad with Roasted Butternut Squash and Maple Balsamic Vinaigrette is going to be your new favorite. This vibrant salad pairs nutty orzo pasta with the warm sweetness of roasted butternut squash, the crisp bite of fresh Brussels sprouts and red onion, plus hints of tart dried cranberries and crunchy pumpkin seeds. The star of the show, though, is the luscious maple balsamic vinaigrette that brings it all together with just the right balance of sweetness and tang. It’s hearty, colorful, and has a comforting depth that’s deeply satisfying for cooler weather gatherings or a simple weeknight treat.
Ingredients You’ll Need
Each ingredient in this Orzo Salad with Roasted Butternut Squash and Maple Balsamic Vinaigrette plays an essential role, whether it’s bringing earthiness, sweetness, acidity, or texture. Together, they create a melody of flavors and a feast for your eyes.
- Avocado oil spray: Perfect for roasting vegetables evenly without excess oil.
- 12 oz diced butternut squash: Adds a naturally sweet, tender bite with caramelized edges.
- 3 cups cooked orzo: The comforting nutty base that soaks up all the dressing beautifully.
- 1/4 cup goat cheese, crumbled: Offers creamy, tangy pockets of flavor that contrast the sweet squash.
- 2 cups shaved Brussels sprouts: Adds crisp texture and a fresh, slightly bitter note.
- 1 small red onion, sliced thin: Gives a subtle sharpness and vibrant color.
- 1/2 tsp salt: Enhances all the individual flavors without overpowering them.
- 1/3 cup olive oil (extra virgin recommended): A rich, fruity base for the maple balsamic vinaigrette.
- 2 tbsp balsamic vinegar: Provides depth and tang to balance the sweetness.
- 2 tbsp pure maple syrup (grade A dark for more flavor): Brings warmth and subtle sweetness to the dressing.
- 1 tbsp water: Helps loosen the vinaigrette for perfect coating.
- 2 tsp Dijon mustard: Acts as a natural emulsifier and adds a mild pungency.
- Extra sea salt, to taste: For adjusting the dressing and final seasoning.
- 1 tsp garlic powder: Adds a gentle savory kick without overpowering the salad.
How to Make Orzo Salad with Roasted Butternut Squash and Maple Balsamic Vinaigrette
Step 1: Cook the Orzo
Start by cooking your orzo pasta according to the package instructions until it’s tender yet firm, the perfect al dente. Drain well and set it aside to cool slightly. This nutty, small pasta acts as the perfect canvas, soaking up the dressing and complementing the roasted veggies beautifully. If you’ve pre-cooked orzo, then you’re already a step ahead!
Step 2: Roast the Vegetables
Next, preheat your oven to 400°F (200°C) and prepare the roasted veg. Spread the diced butternut squash, thinly sliced red onion, and shaved Brussels sprouts on a sheet tray in a single layer. Give them a light spray of avocado oil and sprinkle with salt for flavor enhancement. Roast everything for 20 to 25 minutes, flipping halfway through to get that gorgeous caramelization. The veggies will emerge tender, sweet, and bursting with fall flavor—that magic combination you absolutely want in this salad.
Step 3: Make the Maple Balsamic Dressing
While the vegetables work their magic in the oven, whisk together your dressing ingredients. Combine olive oil, balsamic vinegar, Dijon mustard, pure maple syrup, garlic powder, and water in a small jar or bowl. Shake or whisk vigorously until smooth and emulsified. Taste and add sea salt if needed to round out the flavors. This simple dressing wraps all the components of the salad in a delicate, balanced glaze with cozy autumn vibes.
Step 4: Assemble the Salad
In a large mixing bowl, gently toss the cooked orzo and roasted vegetables with the maple balsamic vinaigrette. Work carefully so every bite gets a glossy, flavorful coating without turning mushy. Let the salad cool to room temperature before moving forward—this rest period helps the flavors meld and settle beautifully.
Step 5: Add Goat Cheese and Serve
Just before serving, sprinkle the softened crumbled goat cheese atop the salad for a creamy, tangy finish. If you want pockets of creamy delight in every bite, give it a gentle toss; or scatter it artfully on top for bursts of flavor that surprise your palate. Either way, those little crumbles elevate the salad from great to unforgettable.
How to Serve Orzo Salad with Roasted Butternut Squash and Maple Balsamic Vinaigrette
Garnishes
For an extra layer of texture and nuttiness, consider topping your Orzo Salad with Roasted Butternut Squash and Maple Balsamic Vinaigrette with toasted pumpkin seeds or lightly toasted walnuts. Fresh herbs like parsley, thyme, or sage also add a bright, herby contrast that brings freshness to each forkful. A light drizzle of extra maple syrup can elevate the sweetness, too, if you love a hint of indulgence.
Side Dishes
This salad pairs exceptionally well with roasted chicken, grilled pork chops, or even a hearty lentil stew. Its balanced flavors and substantial texture make it a fantastic side that stands up to richer, savory main dishes without overshadowing them. It also makes an excellent part of a potluck buffet, offering a welcoming taste of fall for everyone to enjoy.
Creative Ways to Present
If you’re serving this at a gathering, consider creating individual salad cups using small mason jars or pretty glass bowls. Layer the orzo salad at the bottom and top with extra goat cheese and herbs for a visually stunning presentation. For a more casual approach, serve it family-style in a large wooden bowl surrounded by fresh crusty bread to scoop up every last bite.
Make Ahead and Storage
Storing Leftovers
The Orzo Salad with Roasted Butternut Squash and Maple Balsamic Vinaigrette actually improves in flavor after a few hours or overnight in the refrigerator, making it perfect for meal prep or entertaining in advance. Store leftovers in an airtight container and keep refrigerated for up to 3 days to enjoy those harmonious, mingled flavors.
Freezing
Because of the delicate textures in this salad—especially the roasted vegetables and the goat cheese—freezing is not recommended. Freezing can cause the squash and Brussels sprouts to become mushy, and the fresh herbs and vinaigrette to separate, altering the taste and texture.
Reheating
If you prefer your Orzo Salad warm, gently reheat only the roasted butternut squash and Brussels sprouts before combining with the cold orzo and dressing. Avoid microwaving the entire salad at once to maintain the ideal textures and the fresh brightness of the vinaigrette and goat cheese.
FAQs
Can I use a different type of squash?
Absolutely! While butternut squash adds sweetness and tenderness, you can substitute with delicata or acorn squash for a slightly different flavor and texture. Just adjust roasting times accordingly.
Is this salad gluten-free?
Traditional orzo is made from wheat and contains gluten. For a gluten-free alternative, try using quinoa, rice-shaped pasta made from corn or rice, or even small pearl couscous if it fits your dietary needs.
Can I prepare the dressing ahead of time?
Yes, the maple balsamic vinaigrette can be made up to 3 days in advance. Store it in an airtight container or jar in the refrigerator, then whisk or shake well before tossing it with the salad.
How do I keep the Brussels sprouts from being too bitter?
Shaving the Brussels sprouts very thinly helps reduce bitterness and roasting them brings out their natural sweetness. You can also toss them with a little maple syrup before roasting to enhance their caramelization.
Can I make this salad vegan?
You can easily make this salad vegan by omitting the goat cheese or substituting it with a plant-based cheese alternative. The maple balsamic vinaigrette is already vegan-friendly as is.
Final Thoughts
This Orzo Salad with Roasted Butternut Squash and Maple Balsamic Vinaigrette is truly a celebration of fall flavors and textures. It’s comforting yet fresh, simple yet sophisticated, and a guaranteed crowd-pleaser whether you’re sharing it at a family dinner or bringing it to a potluck. I can’t wait for you to try it and experience how perfectly the warm-roasted vegetables mingle with the bright, syrupy vinaigrette and creamy goat cheese. Once you taste it, I have no doubt this will become a beloved staple in your recipe collection.
PrintOrzo Salad with Roasted Butternut Squash and Maple Balsamic Vinaigrette
This hearty orzo salad combines nutty orzo pasta with autumn flavors like roasted butternut squash, shaved Brussels sprouts, and thinly sliced red onion. Dried cranberries and toasted pumpkin seeds (not listed but implied in flavors) add delightful texture, while a maple balsamic vinaigrette brings a perfect balance of sweetness and tang. Finished with crumbled goat cheese and fresh herbs, this salad is ideal for potlucks, Sunday dinners, and tastes even better after resting in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- Avocado oil spray
- 12 oz diced butternut squash
- 3 cups cooked orzo
- 1/4 cup goat cheese, crumbled (softened at room temperature)
- 2 cups shaved Brussels sprouts
- 1 small red onion, thinly sliced
- 1/2 tsp salt
Maple Balsamic Vinaigrette
- 1/3 cup olive oil (extra virgin, preferably Colavita)
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup (Grade A dark for richer flavor)
- 1 tbsp water
- 2 tsp Dijon mustard
- Extra sea salt, to taste
- 1 tsp garlic powder
Instructions
- Cook the Orzo: Begin by cooking 3 cups of orzo according to package instructions. Once cooked, drain if needed and set aside to cool slightly. If you already have cooked orzo, you can skip this step.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a sheet pan, spread diced butternut squash, sliced red onion, and shaved Brussels sprouts evenly. Lightly spray with avocado oil spray and sprinkle with 1/2 teaspoon salt. Roast for 20-25 minutes, flipping halfway through, until vegetables are tender and caramelized.
- Make the Maple Balsamic Dressing: While vegetables roast, combine balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and water in a small bowl or jar. Whisk or shake until smooth and emulsified. Season with extra sea salt to balance flavors.
- Assemble the Salad: In a large bowl, combine the cooked orzo, roasted vegetables, and maple balsamic dressing. Toss gently until all ingredients are evenly coated. Allow the salad to cool to room temperature.
- Add Goat Cheese and Serve: Sprinkle crumbled goat cheese over the cooled salad. For extra creaminess, gently fold the cheese in or leave it scattered for bursts of flavor. Serve immediately and enjoy!
Notes
- The salad improves in flavor after chilling in the refrigerator for a few hours, making it ideal for meal prep or potlucks.
- If you prefer a vegan option, omit the goat cheese or substitute with a plant-based cheese alternative.
- Feel free to add toasted pumpkin seeds or dried cranberries for additional texture and autumn flair.
- Use grade A dark maple syrup for a richer, deeper sweetness in the vinaigrette.
- Taste and adjust salt in the dressing to suit your preference before tossing the salad.