Go Back
–+ servings
Fall Harvest Orzo Salad

Delicious Fall Harvest Orzo Salad You'll Love to Make

Fall Harvest Orzo Salad brings together seasonal ingredients for a delicious and visually stunning dish perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Pasta gluten-free orzo made from rice or corn works beautifully as a substitute
  • 2 cups Butternut Squash roast until caramelized
  • 1 cup Brussels Sprouts should be roasted to enhance sweetness
  • 1 small Red Onion swap for shallots if preferred
  • 1 cup Apples Honeycrisp or Granny Smith varieties are ideal
  • 1/2 cup Dried Cranberries can be swapped with raisins or omitted
  • 1/4 cup Toasted Pumpkin Seeds sunflower seeds can be an alternative
  • 1/2 cup Goat Cheese feta is a great substitute, or omit for dairy-free
For the Dressing
  • 2 tablespoons Pure Maple Syrup honey can be used as an alternative
  • 3 tablespoons Balsamic Vinegar red wine vinegar also works
  • 1/4 cup Olive Oil avocado oil is a substitute
  • 1 teaspoon Dijon Mustard whole grain mustard can be used
  • 1/2 teaspoon Garlic Powder fresh minced garlic for stronger flavor
  • to taste Sea Salt adjust to your liking

Equipment

  • Large Pot
  • baking sheet
  • Medium mixing bowl or jar

Method
 

Step-by-Step Instructions
  1. Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 8-10 minutes. Drain and cool on a baking sheet.
  2. Roast Vegetables: Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil and sea salt. Roast for 20-25 minutes until golden brown.
  3. Make Dressing: Combine balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and water in a bowl. Whisk until emulsified, and season with sea salt.
  4. Combine Salad: In a serving bowl, mix cooled orzo, roasted vegetables, and the vinaigrette until evenly coated. Let sit at room temperature for 10-15 minutes.
  5. Add Cheese: Crumble goat cheese on top of the salad and toss gently or leave on top as pockets of flavor.
  6. Serve: Serve chilled or at room temperature, drizzling with olive oil if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 2000IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

For best results, cook orzo al dente, roast veggies until golden, and cool ingredients before mixing. Add goat cheese just before serving for optimal texture.

Tried this recipe?

Let us know how it was!