Description
Welcome the cooler weather with our Best Fall Harvest Orzo Salad, a vibrant and nutritious dish that highlights seasonal flavors. This delightful salad combines roasted butternut squash and fresh Brussels sprouts, creating a perfect balance of texture and taste. Ideal for gatherings, potlucks, or as a comforting meal at home, this salad is not only quick to prepare but also versatile enough to serve as either a main or side dish. Topped with a unique dressing of balsamic vinegar and maple syrup, it’s bound to impress friends and family with its beautiful presentation and rich flavors.
Ingredients
Scale
- 3 cups cooked orzo
- 12 oz diced butternut squash
- 1 small red onion, sliced
- 2 cups shaved Brussels sprouts
- Avocado oil spray
- 1/2 tsp salt
- 2 tbsp balsamic vinegar
- 1/3 cup olive oil
- 2 tsp Dijon mustard
- 2 tbsp pure maple syrup
- 1 tsp garlic powder
- 1 tbsp water
- Extra sea salt, to taste
Instructions
- Preheat your 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 of salted boiling water, cook the orzo according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, water, and extra salt to taste.
- In a large bowl, combine cooked orzo, roasted butternut squash, sliced red onion, and shaved Brussels sprouts. Pour the dressing over the top and toss gently to combine.
- Serve warm or chilled; garnish with crumbled goat cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg