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Fall Harvest Orzo Salad: Cozy Comfort with Seasonal Flavors

A delightful Fall Harvest Orzo Salad featuring roasted butternut squash, crisp apples, and a maple vinaigrette, perfect for cozy dinners or potlucks.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups Orzo Pasta can be substituted with gluten-free options
  • 2 cups Butternut Squash peeled and cubed
  • 1 cup Brussels Sprouts halved
  • 1 small Red Onion sliced
  • 1 cup Crisp Apples such as Granny Smith or Honeycrisp
  • 1/2 cup Dried Cranberries can be swapped with raisins
  • 1/4 cup Toasted Pumpkin Seeds or walnuts/pecans
  • 1/4 cup Fresh Herbs such as parsley or thyme
  • 4 oz Goat Cheese or feta cheese
Dressing Ingredients
  • 1/4 cup Balsamic Vinegar can substitute with red wine vinegar
  • 1/4 cup Olive Oil or avocado oil
  • 1 tbsp Dijon Mustard or whole grain mustard
  • 2 tbsp Pure Maple Syrup or honey
  • 1 tsp Garlic Powder or fresh garlic
  • to taste tsp Salt adjust according to taste

Equipment

  • Sheet Pan
  • Colander
  • Medium bowl
  • large bowl
  • whisk

Method
 

Cooking Instructions
  1. Cook the orzo pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.
  2. Preheat the oven to 400°F (200°C).
  3. On a large sheet pan, arrange the butternut squash, Brussels sprouts, and red onion. Spray with avocado oil and sprinkle with salt. Toss to coat evenly.
  4. Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through until tender and golden brown.
  5. In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and salt.
  6. Once the vegetables are roasted and cooled slightly, add them to the bowl with the cooked orzo. Pour the dressing over and toss gently to combine.
  7. Add crumbled goat cheese and fresh herbs, folding gently to avoid breaking the cheese.
  8. Serve immediately or chill for 30 minutes for better flavor melding.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 250mgPotassium: 400mgFiber: 6gSugar: 8gVitamin A: 1000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

This salad is perfect for meal prep and tastes even better after a day in the fridge.

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