Description
Welcome the cooler weather with the Best Fall Harvest Orzo Salad, a vibrant dish that captures the essence of autumn. Packed with seasonal vegetables like roasted butternut squash and fresh brussels sprouts, this salad is not only visually appealing but also bursting with flavor. Tossed in a tangy dressing, it’s perfect for cozy dinners or festive gatherings. Whether served warm or chilled, this easy-to-prepare recipe makes an impressive main course or side dish that will delight your guests.
Ingredients
Scale
- 3 cups cooked orzo
- 12 oz diced butternut squash
- 1 small red onion, sliced
- 2 cups shaved brussels sprouts
- 2 tbsp balsamic vinegar
- 1/3 cup olive oil
- 2 tsp dijon mustard
- 2 tbsp pure maple syrup
- Salt to taste
- Avocado oil spray
Instructions
- Preheat oven to 400°F (200°C). On a baking sheet, spread diced butternut squash, lightly spray with avocado oil, and sprinkle with salt. Roast for about 20 minutes until tender.
- Cook the orzo in salted boiling water according to package instructions; drain and rinse under cold water.
- In a mixing bowl, whisk together balsamic vinegar, olive oil, dijon mustard, maple syrup, garlic powder, water, and salt.
- In a large bowl, combine the cooked orzo with roasted butternut squash, sliced red onion, and shaved brussels sprouts. Drizzle with dressing and toss to coat evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 240mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg