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Roasted Fall Vegetable Orzo Salad with Balsamic Dressing

A close-up of a bowl of fall orzo salad filled with roasted butternut squash, Brussels sprouts, cranberries, and feta cheese.
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A vibrant orzo salad featuring roasted butternut squash and Brussels sprouts, tossed in a tangy balsamic dressing and topped with creamy goat cheese. This make-ahead dish is perfect for holiday gatherings or easy weekday lunches.

Ingredients

Scale
  • 1 pound orzo pasta
  • 1 small butternut squash, peeled, seeded, and cubed
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/4 cup olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 4 ounces goat cheese, crumbled
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.
  3. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  4. While the vegetables are roasting, cook the orzo pasta according to package directions. Drain and rinse with cold water to prevent sticking.
  5. In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, and minced garlic to make the dressing.
  6. In a large bowl, combine the cooked orzo, roasted vegetables, crumbled goat cheese, and chopped parsley.
  7. Pour the balsamic dressing over the salad and toss gently to combine.
  8. Serve immediately or chill for later.

Notes

  • For best results, make this salad a few hours ahead to allow the flavors to meld.
  • You can substitute feta cheese for goat cheese if preferred.
  • Add toasted pecans or walnuts for extra crunch.

Nutrition

Find it online: https://mdlatdmm.com/fall-orzo-salad/