10/5/2024
Fall Orzo Salad with Roasted Vegetables
I love making this salad ahead of time for a fall dinner - the vegetables all roast together on one tray and it comes together so quickly and easily once everything is cooked!
This salad is pretty versatile - I like to make it with roasted sweet potatoes, brussels sprouts and onions but feel free to switch it up with whatever vegetable combo you want or simply have on hand. What brings it all together is the double balsamic dressing.
- 1 16oz box dry orzo pasta
- 1 large sweet potato, peeled and diced
- 8oz brussels sprouts, trimmed and sliced into thin pieces
- 1 large sweet onion, thinly sliced
- 5 tbsp Greek Koroneiki EVOO, divided
- 3 tsp salt, divided
- 2 tsp dried thyme, divided
- 2 tsp granulated garlic, divided
- 2 tbsp Green Apple White Balsamic
- 2 tbsp Caramelized Onion Dark Balsamic
Cook orzo according to package directions - toss with a bit of Greek Koroneiki EVOO and 1 teaspoon salt; set aside.
Preheat oven to 425F. Place diced sweet potatoes, brussels sprouts and onion on a sheet pan - drizzle with 4 tbsp Greek Koroneiki EVOO, 1 teaspoon salt, 1 teaspoon granulated garlic and 1 teaspoon dried thyme. Mix together thoroughly to ensure all veggies are equally covered. Bake at 425F for 15-20 minutes or until veggies are tender. Add to bowl of cooked orzo and stir gently.
In a small bowl, combine 1 tbsp Greek Koroneiki EVOO, Green Apple White Balsamic, Caramelized Onion Dark Balsamic, 1 teaspoon salt, 1 teaspoon dried thyme and 1 teaspoon granulated garlic. Whisk together until combined. Pour dressing over orzo and vegetables - stir gently to combine. Taste and add more salt, thyme or garlic if desired.
