Best Fall Harvest Orzo Salad Recipe
Introduction
This Best Fall Harvest Orzo Salad is a delightful mix of roasted seasonal vegetables, tender orzo pasta, and a rich maple balsamic dressing. Creamy goat cheese adds a tangy finish, making it a perfect dish to celebrate autumn’s flavors. Easy to prepare and full of warmth, it’s ideal for a comforting lunch or side dish.
Ingredients
- Avocado oil spray
- 12 oz diced butternut squash
- 3 cups cooked orzo
- 1/4 cup goat cheese, crumbled (softened at room temperature)
- 2 cups shaved Brussels sprouts
- 1 small red onion, sliced (preferably thinly sliced)
- 1/2 tsp salt
- For the maple balsamic vinaigrette:
- 1/3 cup olive oil (extra virgin recommended)
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup (grade A dark for richer flavor)
- 1 tbsp water
- 2 tsp Dijon mustard
- Extra sea salt, to taste
- 1 tsp garlic powder
Instructions
- Step 1: Cook the orzo according to the package instructions. Drain if necessary and set aside to cool slightly. If your orzo is already cooked, you can skip this step.
- Step 2: Preheat your oven to 400°F (200°C). On a sheet pan, evenly arrange the diced butternut squash, sliced red onion, and shaved Brussels sprouts. Lightly spray with avocado oil and sprinkle with 1/2 teaspoon salt. Roast for 20-25 minutes, flipping halfway through, until vegetables are tender and caramelized.
- Step 3: While the vegetables roast, prepare the dressing. In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and water until smooth and emulsified. Season with extra sea salt to taste.
- Step 4: In a large bowl, combine the cooked orzo, roasted vegetables, and maple balsamic dressing. Toss gently to coat everything evenly. Allow the salad to cool to room temperature.
- Step 5: Sprinkle the crumbled goat cheese on top of the cooled salad. You can gently toss the cheese in for creamy pockets or leave it scattered for bursts of flavor. Serve and enjoy.
Tips & Variations
- Swap butternut squash for sweet potatoes or carrots for a different fall flavor profile.
- Use kale or finely chopped cabbage instead of Brussels sprouts if preferred.
- For a vegan option, omit goat cheese or substitute with a plant-based cheese alternative.
- Toast the orzo in a dry pan before cooking to add a nutty depth.
Storage
Store the assembled salad in an airtight container in the refrigerator for up to 3 days. Keep the goat cheese separate if you prefer to add it fresh each time. Reheat gently in the microwave or enjoy cold as a refreshing meal. If the salad thickens after chilling, stir in a splash of olive oil or water to loosen it before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Keep the goat cheese separate until ready to serve for the best texture.
What if I don’t have avocado oil spray?
You can lightly brush the vegetables with olive oil or another neutral oil before roasting as an alternative to avocado oil spray.
PrintBest Fall Harvest Orzo Salad Recipe
This Best Fall Harvest Orzo Salad is a vibrant and hearty dish that combines roasted butternut squash, shaved Brussels sprouts, and thinly sliced red onions with tender cooked orzo. Tossed in a luscious maple balsamic vinaigrette and finished with creamy goat cheese, it captures the essence of autumn flavors in a refreshing, nutritious salad perfect for seasonal meals or entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- Avocado oil spray
- 12 oz diced butternut squash
- 3 cups cooked orzo
- 1/4 cup goat cheese, crumbled (softened at room temperature)
- 2 cups shaved Brussels sprouts
- 1 small red onion, thinly sliced
- 1/2 tsp salt
Maple Balsamic Vinaigrette
- 1/3 cup olive oil (extra virgin recommended)
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup (grade A dark for richer flavor)
- 1 tbsp water
- 2 tsp Dijon mustard
- Extra sea salt, to taste
- 1 tsp garlic powder
Instructions
- Cook the Orzo: Begin by cooking the orzo according to the package instructions until tender. Once cooked, drain if necessary and set aside to cool slightly. If you already have cooked orzo, you can skip this step.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Arrange the diced butternut squash, sliced red onion, and shaved Brussels sprouts evenly on a sheet pan. Lightly spray with avocado oil and sprinkle with 1/2 teaspoon salt. Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and caramelized.
- Make the Maple Balsamic Dressing: While the vegetables roast, whisk together the balsamic vinegar, olive oil, Dijon mustard, pure maple syrup, garlic powder, and 1 tablespoon of water in a bowl or jar until smooth and emulsified. Season with sea salt to taste, adjusting for the perfect balance of flavors.
- Assemble the Salad: In a large bowl, combine the cooked orzo, roasted vegetables, and maple balsamic dressing. Toss gently to evenly coat all ingredients. Allow the salad to cool slightly before adding the final touch.
- Add Goat Cheese and Serve: Sprinkle the crumbled goat cheese over the salad once it’s cooled to room temperature. For extra creaminess, gently toss the goat cheese into the salad, or leave it scattered for delightful pockets of flavor throughout. Serve and enjoy!
Notes
- Use grade A dark maple syrup for a richer dressing flavor.
- Roast vegetables evenly by flipping halfway through cooking.
- Allow the salad to cool slightly before adding goat cheese to prevent it from melting too much.
- Goat cheese can be tossed in or sprinkled on top depending on your texture preference.
- Prepare orzo ahead of time to reduce prep time on serving day.
Keywords: fall salad, orzo salad, roasted butternut squash, Brussels sprouts salad, maple balsamic vinaigrette, vegetarian salad, harvest salad, autumn recipe
