Description
Enjoy vibrant flavors with the Best Fall Harvest Orzo Salad! A perfect dish for autumn gatherings—try it today!
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
- 1/4 cup crumbled feta cheese
- 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 the oven to 400°F (200°C). Toss diced butternut squash with avocado oil spray and salt on a baking sheet. Roast for about 20 minutes until tender.
- In a large pot, boil salted water and 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 additional sea salt.
- In a large bowl, combine cooked orzo with roasted squash, red onion, and brussels sprouts. Drizzle with the dressing and toss gently.
- Serve topped with crumbled feta cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad (200g)
- Calories: 325
- Sugar: 5g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg