Description

Welcome the crispness of autumn with this vibrant Best Fall Harvest Orzo Salad. Bursting with seasonal flavors, this dish combines tender roasted butternut squash, crunchy Brussels sprouts, and creamy goat cheese, creating a beautiful and delicious centerpiece for any fall meal. Perfect for Thanksgiving gatherings, cozy family dinners, or potlucks, this salad is not only a feast for the eyes but also a healthy option packed with nutrients. With its delightful mix of textures and flavors, it promises to be a crowd-pleaser that you’ll want to make time and again.

Ingredients

Scale

3 cups cooked orzo
12 oz diced butternut squash
1 small red onion, sliced
2 cups shaved Brussels sprouts
1/4 cup goat cheese, crumbled
Dressing: balsamic vinegar, olive oil, Dijon mustard, pure maple syrup, garlic powder

Instructions

Preheat oven to 425°F (220°C). On a baking sheet, toss diced butternut squash and sliced red onion with avocado oil spray and salt. Roast for about 20 minutes until tender.
Cook orzo according to package instructions; drain and set aside.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, water, and salt.
In a large bowl, combine cooked orzo with roasted vegetables and shaved Brussels sprouts. Pour dressing over the mixture and toss gently until well coated.
Top with crumbled goat cheese and freshly chopped parsley. Serve warm or chilled.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 280mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 8g
Cholesterol: 10mg

Keywords: Customize with nuts or dried fruits for added crunch. Allow the salad to chill before serving to enhance flavor melding. For meal prep convenience, store dressing separately until serving.