Harvest Orzo Salad

A delicious fall salad made with roasted butternut squash, Brussels sprouts, and onions, tossed in a maple balsamic dressing. Perfect as a side for fall dinners or for easy weekday lunches.

By @onebalancedlife

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 cups butternut squash diced
• 2 cups brussels sprouts halved
• 1 red onion quartered
• 3 tablespoons olive oil
• 0 salt to taste
• 0 black pepper to taste
• 1 cup orzo uncooked
• 0.25 cup balsamic vinegar
• 2 tablespoons maple syrup

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. Trim and halve the Brussels sprouts.
4. Peel and quarter the red onion.
5. Toss the butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread evenly on a baking sheet.
6. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
7. Cook the orzo according to package instructions until al dente, then drain and set aside.
8. In a small bowl, whisk together balsamic vinegar and maple syrup to make the dressing.
9. In a large bowl, combine the roasted vegetables and cooked orzo. Drizzle with the dressing and toss to combine.