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Fall Orzo Salad with Roasted Vegetables and Goat Cheese

A bowl of delicious fall orzo salad topped with roasted butternut squash, Brussels sprouts, feta cheese, and herbs.
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A colorful orzo salad with roasted butternut squash, Brussels sprouts, and a tangy balsamic dressing. Perfect for meal planning or as a make-ahead side dish.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 cup diced butternut squash
  • 1 cup halved Brussels sprouts
  • 2 tbsp olive oil
  • 1/4 cup crumbled goat cheese
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 400°F.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes.
  3. Cook orzo according to package instructions. Drain and cool.
  4. Whisk balsamic vinegar and honey in a small bowl.
  5. Combine orzo, roasted vegetables, and dressing in a large bowl. Top with goat cheese.

Notes

  • Store in the fridge for up to 3 days.
  • Add toasted pecans for extra crunch.

Nutrition

Find it online: https://kitchenuser.net/fall-orzo-salad-roasted-vegetables-goat-cheese/