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Fall Harvest Orzo Salad

Delicious Fall Harvest Orzo Salad for Cozy Gatherings

This Fall Harvest Orzo Salad combines nutty orzo, roasted butternut squash, and crunchy apples, making it a perfect autumn dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Pasta use gluten-free for a gluten-free version
  • 2 cups Butternut Squash diced and roasted
  • 1 cup Brussels Sprouts shaved
  • 0.5 cup Red Onion sliced
  • 1 cup Crisp Apples tart varieties like Granny Smith
  • 0.5 cup Dried Cranberries or raisins or chopped dates
  • 0.25 cup Pumpkin Seeds or walnuts or pecans
  • 0.5 cup Crumbled Goat Cheese or feta as a substitute
For the Maple Vinaigrette
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons Olive Oil extra virgin for enhanced taste
  • 1 tablespoon Dijon Mustard essential for binding
  • 2 tablespoons Pure Maple Syrup for sweetness
  • 0.5 teaspoon Garlic Powder or fresh garlic
  • to taste water Water to adjust consistency

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Cook the orzo pasta according to the package instructions (about 8-10 minutes), then drain and let cool.
  2. Preheat the oven to 400°F (200°C). Prepare 2 cups of diced butternut squash, 1 cup of shaved Brussels sprouts, and 0.5 cup of sliced red onion.
  3. Spread the vegetables on a baking sheet, coat with oil and salt, and roast for 20-25 minutes, flipping halfway.
  4. In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and water until smooth.
  5. In the bowl with the orzo, add the roasted veggies, dried cranberries, and pumpkin seeds, then drizzle with the vinaigrette and toss gently.
  6. Let the salad sit for about 10 minutes, then sprinkle crumbled goat cheese on top before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 240mgPotassium: 450mgFiber: 6gSugar: 8gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

This salad can be made ahead of time and stores well in the fridge for up to 4 days. For a gluten-free version, use gluten-free orzo.

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