A vibrant autumn salad featuring roasted squash, brussels sprouts, goat cheese, and a maple balsamic dressing.
# Components:
→ 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 - ½ teaspoon salt
→ Pasta & Cheese
06 - 3 cups cooked orzo (from approximately 1 cup dry)
07 - ¼ cup goat cheese, crumbled, softened at room temperature
→ Maple Balsamic Vinaigrette
08 - ⅓ 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
# Directions:
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 spray with avocado oil and season with ½ teaspoon salt. Roast for 20 to 25 minutes, flipping halfway through, until 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 fully emulsified. Adjust seasoning to taste.
04 - In a large mixing bowl, combine cooked orzo, roasted vegetables, and prepared vinaigrette. Toss gently to coat evenly. Allow to cool slightly.
05 - When the salad reaches room temperature, sprinkle crumbled goat cheese evenly on top. Optionally, fold goat cheese through for a creamier texture. Serve immediately.
