Description
The Best Fall Harvest Orzo Salad is a delightful celebration of autumn flavors, perfect for any gathering or a cozy family dinner. Packed with roasted butternut squash, crisp brussels sprouts, and a tangy dressing, this vibrant dish combines textures and seasonal ingredients in every bite. It’s versatile enough to be served warm as a main dish or chilled as a refreshing side. With its nutrient-dense profile and rich flavors, it’s sure to impress your guests while being simple enough for busy weeknight meals.
Ingredients
Scale
- 3 cups cooked orzo
- 12 oz diced butternut squash
- 1 small red onion, sliced
- 2 cups shaved brussels sprouts
- 1/4 cup crumbled goat cheese
- 2 tbsp balsamic vinegar
- 1/3 cup olive oil
- 2 tsp dijon mustard
- 2 tbsp pure maple syrup
- Avocado oil spray
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tbsp water
- Extra sea salt, to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread diced butternut squash on a baking sheet, lightly spray with avocado oil, sprinkle with salt, and roast for about 20 minutes until tender.
- In a large pot, bring salted water to a boil and cook orzo according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together balsamic vinegar, olive oil, dijon mustard, maple syrup, garlic powder, and water until well combined.
- In a mixing bowl, combine roasted butternut squash, sliced red onion, shaved brussels sprouts, goat cheese, and the dressing with the orzo. Toss gently.
- Taste and adjust seasoning with extra sea salt if needed. Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish/Salad
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg