Description
This Fall Orzo Salad is sweet, savory and tangy with roasted butternut squash and Brussels sprouts and a homemade apple cider vinaigrette!
Ingredients
For the orzo salad:
- 1 1/2 cups dry orzo pasta
- 2 cups butternut squash cubes (1/2 inch pieces)
- 2 cups Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups kale, chopped small and massaged
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
For the apple cider vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 2 teaspoons dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
Instructions
- Preheat oven to 425F. Place the squash and Brussels sprouts on a large sheet pan. Drizzle with olive oil and then toss with the salt, garlic powder, onion powder and pepper until well coated.
- Make sure the squash and Brussels sprouts are spread out on the pan. The Brussels sprouts should also be cut side down. Roast for 18-20 minutes, or until just fork tender.
- While the squash and Brussels sprouts roast, cook the orzo al dente. Drain, rinse with cold water and drain again.
- During this time, you can also make the vinaigrette. Just add all of the ingredients to a jar, seal and shake until combined.
- Once roasted, remove the squash and Brussels sprouts from the oven and let cool slightly.
- In a large bowl, add the orzo, butternut squash, Brussels sprouts, massaged kale, pumpkin seeds, dried cranberries and goat cheese. Toss to combine.
- Pour the vinaigrette over the salad and toss again until everything is well coated. Let sit in the fridge for a few hours before serving.
Notes
- I don’t recommend using large Brussels sprouts. They take longer to roast and can sometimes taste bitter.
- If the squash and Brussels sprouts are crowded on the sheet pan, they will steam instead of roast and could end up mushy. Make sure you use a large enough sheet pan so you can spread them out.
- Chop the kale into small pieces and massage it before adding it to the salad. This will ensure it’s tender and not tough in the salad.
- Don’t skimp on the vinaigrette. It might look like a lot, but the orzo absorbs most of it. If you’re making this salad a day ahead, you can reserve a little vinaigrette to pour over the salad just before serving.
