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Best Fall Harvest Orzo Salad Recipe

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★★★★★

4.8 from 64 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://bakedbylisa.com/best-fall-harvest-orzo-salad-recipe/