Butternut Squash, Brussels Sprouts & Orzo Salad with Apple Cider Vinegar Dressing 

Total Time: 35-40 minutes
Serves: Makes about 4 servings (roughly 1.5–2 cups per serving)

Ingredients

• 1 small butternut squash (about 2–3 cups), peeled, seeded, and cubed
• 1 tablespoon extra virgin olive oil 
• 1/2 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil 
• 1 cup whole-grain orzo pasta
• 1 small apple, thinly sliced (optional)
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup toasted walnuts or pecans (optional)
• Salt and pepper, to taste

For the Apple Cider Vinegar Dressing:

• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional)
• 1/2 teaspoon garlic powder (or 1 minced garlic clove)
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice 
• Water, as needed to thin the dressing

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 25–30 minutes, or until the squash is tender and lightly browned. Stir halfway through for even cooking.
3. While the squash is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
4. Add the halved Brussels sprouts and saute for 6–8 minutes until they’re golden brown and crispy on the edges. Season with salt and pepper. Set aside.
5. Cook the whole-grain orzo pasta according to package instructions. Drain and set aside.

Prepare the Dressing:

1. In a small bowl or jar, whisk together 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon garlic powder, and 1 tablespoon lemon juice.
2. Season with salt and pepper to taste, and thin the dressing with a little water if desired for a lighter consistency.

Assemble the Salad:

1. In a large bowl, combine the roasted butternut squash, sauteed Brussels sprouts, cooked orzo, and optional sliced apple.
2. Drizzle the apple cider vinegar dressing over the salad and toss gently to coat everything evenly. Sprinkle with toasted walnuts or pecans for a crunchy texture. Add crumbled feta cheese if desired for a creamy contrast.

Serve the salad warm or at room temperature. It can be enjoyed immediately or stored in the fridge for up to 2 days.

TIP: Plate over a bed of arugula and pair it with some grilled chicken, salmon, or an additional protein source of your choice!

Why We Like This Recipe (Benefits):

1. Good source of vitamins:

The butternut squash and Brussels sprouts provide a variety of essential vitamins such as vitamins A, C, and K. These vitamins have antioxidant properties that help the body fight inflammation, reduce oxidative stress, and support immune function. Vitamin C also enhances iron absorption.

2. High in fiber and low glycemic load: 

Fiber aids digestion and lowers cholesterol. The complex carbohydrates in this recipe coming from the vegetables and orzo are digested slowly and release energy without rapid spikes which helps maintain stable blood sugar levels.

3. Healthy fats:

Olive oil is rich in monounsaturated fats which help reduce LDL cholesterol. It also has polyphenols which have anti-inflammatory properties helping reduce the risk of chronic diseases such as heart diseases and arthritis.