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Fall Harvest Orzo Salad

Fall Harvest Orzo Salad: A Cozy, Flavorful Autumn Classic

Fall Harvest Orzo Salad is a vibrant celebration of autumn's bounty, combining nutty orzo, roasted butternut squash, crisp apples, and crunchy pumpkin seeds for a deliciously versatile dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup orzo pasta use gluten-free for a friendly twist
  • 2 cups diced butternut squash natural sweetness
  • 1 cup shaved Brussels sprouts for crunch
  • 1 cup sliced red onion sharpness and color
  • 1 cup apples preferably tart varieties like Granny Smith
  • 1/2 cup dried cranberries sweet and tangy
  • 1/4 cup toasted pumpkin seeds nutty crunch
  • 1/2 cup crumbled goat cheese or feta for a sharper flavor
For the Dressing
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup use agave syrup for a vegan option
  • 1/2 teaspoon garlic powder

Equipment

  • large pot
  • baking sheet
  • Medium Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Boil salted water in a large pot and cook 1 cup of orzo pasta until al dente, approximately 8-10 minutes. Drain and rinse under cold water.
  2. Preheat oven to 400°F (200°C) and prepare a lined baking sheet.
  3. On the baking sheet, arrange 2 cups diced butternut squash, 1 cup sliced red onion, and 1 cup shaved Brussels sprouts. Spray lightly with avocado oil and sprinkle with salt.
  4. Roast vegetables for 20-25 minutes, flipping halfway through until tender and caramelized.
  5. Prepare the dressing by whisking together 1/4 cup balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup, and 1/2 teaspoon garlic powder.
  6. In a large bowl, combine cooled orzo, roasted vegetables, and dressing, tossing to coat evenly.
  7. Allow the salad to cool completely and add 1/2 cup crumbled goat cheese before serving.
  8. Serve immediately or refrigerate for up to 4 days, allowing it to sit at room temperature before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 200mgPotassium: 450mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Monitor the orzo cooking time closely to ensure it is al dente. Do not skip the roasting process as it enhances the flavors of the vegetables.

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