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Fall Harvest Orzo Salad

Fall Harvest Orzo Salad: A Cozy, Flavorful Seasonal Delight

Enjoy a vibrant Fall Harvest Orzo Salad, packed with roasted butternut squash, apples, and a delicious maple vinaigrette for a satisfying seasonal 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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo Salad
  • 1 cup Orzo Pasta Can be swapped for gluten-free varieties.
  • 2 cups Butternut Squash Roasted until caramelized.
  • 2 cups Brussels Sprouts Well-roasted.
  • 1 small Red Onion Roasted or raw, based on preference.
  • 1 cup Apples Firm varieties like Granny Smith or Honeycrisp.
  • 1/2 cup Dried Cranberries Substitutable with raisins.
  • 1/4 cup Toasted Pumpkin Seeds Can use walnuts or pecans instead.
  • 1/2 cup Goat Cheese Add just before serving.
For the Maple Vinaigrette
  • 1 tablespoon Balsamic Vinegar
  • 3 tablespoons Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Maple Syrup Adjust to taste.
  • 1/4 teaspoon Garlic Powder
  • 2 tablespoons Water To thin the vinaigrette.

Equipment

  • Large pot
  • Baking sheet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions for Fall Harvest Orzo Salad
  1. Cook the orzo in a pot of salted boiling water for about 8-10 minutes until al dente. Drain and rinse with cold water.
  2. Preheat oven to 400°F (200°C). Spread diced butternut squash, sliced red onion, and shaved Brussels sprouts on a baking sheet. Drizzle with olive oil and roast for 20-25 minutes.
  3. In a bowl, mix balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and water. Whisk until smooth.
  4. In a mixing bowl, combine the cooled orzo, roasted vegetables, and vinaigrette, tossing gently.
  5. Allow salad to cool to room temperature, then top with crumbled goat cheese and pumpkin seeds just before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 320mgPotassium: 500mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Add pumpkin seeds and goat cheese just before serving to maintain texture.

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