Maple Dijon Orzo Fall Salad (Honeyed Sundays)

Ingredients

• 2 1/2 cups cooked orzo, al dente (from about 1 cup dry)
• 1 1/2 cups shredded Brussels sprouts
• 1/3 cup sliced red onion
• 1/3 cup thinly sliced green apple
• 1/3 cup dried cranberries
• 1/3 cup toasted pecans
• 1/2 cup crumbled feta
• 3/4 cup extra virgin olive oil (vinaigrette)
• 1/4 cup maple syrup (vinaigrette)
• 1 lemon, juiced and zested (vinaigrette)
• 1/4 cup apple cider vinegar (vinaigrette)
• 3 tsp Dijon mustard (vinaigrette)
• 2 tsp grated garlic (vinaigrette)

Instructions

1. 1

   Cook the orzo in salted boiling water until al dente, about 8 to 10 minutes, then drain.

   9 min
2. 2

   Whisk or shake together the olive oil, maple syrup, lemon juice and zest, apple cider vinegar, Dijon and garlic, and season with salt and pepper.

3. 3

   Add the warm orzo to a large bowl and top with the shredded Brussels sprouts.

4. 4

   Layer on the red onion, green apple, dried cranberries, toasted pecans and feta, and finish with a few grinds of black pepper.

5. 5

   Pour over about half of the vinaigrette and toss well with tongs, adding more dressing if you like.

6. 6

   Serve warm or at room temperature.