Harvest Orzo Salad

• active time: 5 minutes
• total time: 35 minutes

Ingredients

• 3 cups Orzo, cooked (1.5 cups dry)

• 12 oz Butternut Squash, cubed

• 1 Red Onion, sliced lengthwise

• 1 Red Bell Pepper, sliced

• 2 cups Brussels Sprouts, shredded

• 1/2 tsp Salt

• 1/2 cup Feta, crumbled

Dressing:

• 1/3 cup Olive Oil

• 2 TBSP Balsamic Vinegar

• 2 TBSP Maple Syrup

• 1 TBSP Water

• 2 tsp Dijon Mustard

• 1 tsp Garlic Powder

• 1/4 tsp Sea Salt

Directions

1. Start by preparing the orzo. Bring 3 cups of water to a boil, add 1.5 cups of orzo. Boil uncovered for 13-15 mins. Set aside.

2. On a sheetpan, add butternut squash, shredded brusssels sprouts, red bell pepper, and red onion. Top with avocado oil spray and sea salt.

3. Place in the oven to bake at 425 degrees for 45-60 minutes. Flipping half way through.

4. Prepare maple balsamic dressing by combining: balsamic, olive oil, dijon mustard, maple syrup, garlic powder, sea salt and water. Mix.

5. In a large bowl, add orzo, roasted veggies and dressing. Mix to combine. Wait to add crumbled goat cheese until everything has cooled down.

6. Enjoy!