Orzo 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
Scale
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.