Best Fall Harvest Orzo Salad Recipe is a cozy, vibrant dish that celebrates the crisp flavors of fall with every bite. It combines tender orzo pasta with roasted butternut squash, caramelized red onion, and shaved Brussels sprouts, all tossed in a sweet and tangy maple balsamic vinaigrette that you’ll want to drizzle on everything this season. Whether you’re prepping for a weeknight dinner, a family gathering, or a potluck with friends, this salad delivers both comfort and freshness that will delight everyone at your table.
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What Makes This So Good
I love how this salad perfectly balances sweet, savory, and tangy notes, all built around seasonal ingredients that bring out the best of fall’s harvest. The roasted butternut squash caramelizes to golden perfection, while the shaved Brussels sprouts add a pleasantly crisp bite, and the goat cheese brings a creamy counterpoint that’s just irresistible.
- Big Flavor, Minimal Fuss: Roasting the vegetables with simple seasoning lets their natural sweetness shine without complicated prep.
- Family-Friendly: The mix of textures and flavors appeals to all ages, making it a great dish for everyone to enjoy.
- Simple Ingredients: It’s easy to find everything you need in most grocery stores, and the pantry staples keep your shopping quick.
- Works Any Night: Perfect as a main on lighter evenings or a satisfying side alongside roasted meats or grilled fish.
Ingredient Guide
Selecting, prepping, and swapping ingredients to fit Best Fall Harvest Orzo Salad Recipe perfectly.
- Butternut Squash: Look for firm, evenly colored squash to ensure sweet roasting — medium dice helps them cook evenly and caramelize nicely.
- Orzo: I prefer cooking it just al dente so it holds up well tossed with the veggies and dressing without turning mushy.
- Brussels Sprouts: Shaved Brussels cook quickly and add a lovely crunch; smaller sprouts tend to be sweeter.
- Goat Cheese: Choose a creamy, fresh goat cheese for ease of crumbling and a mellow tang that complements the dressing.
- Maple Balsamic Dressing: Using Grade A dark maple syrup adds richness, balancing the acidity of the balsamic vinegar beautifully.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Best Fall Harvest Orzo Salad Recipe
Step 1 — Prep & Ready
Start by dicing your butternut squash into bite-sized cubes—keeping them uniform helps everything cook evenly. Shave the Brussels sprouts thinly, either with a mandoline or a sharp knife, so they soften just a bit while still offering that satisfying crunch. Slice the red onion as thin as you can; thin slices roast more gently and caramelize better. Preheat your oven to 400°F (200°C), and get your orzo cooking water boiling if you haven’t cooked your orzo in advance—this saves time later!
Step 2 — Cook with Confidence
Cook the orzo per package instructions until just tender—al dente is what I aim for to keep the salad from becoming mushy. While that’s happening, lay out your diced squash, sliced onion, and shaved Brussels sprouts on a rimmed baking sheet. Give them a light spray of avocado oil and sprinkle them with salt. Roast everything for about 20-25 minutes, stirring halfway through. You’ll notice the squash edges crisping up with caramelized little nuggets of sweetness—the perfect texture contrast to the softer centers.
Step 3 — Finish & Serve
Whisk together the maple balsamic dressing while the veggies roast. The combination of tangy balsamic, sweet maple syrup, and a touch of dijon mustard comes together into a luscious, creamy sauce that clings to every piece of orzo and roasted veggie. Once everything is ready and slightly cooled, toss orzo, roasted vegetables, and dressing gently together. Finally, crumble your goat cheese on top—either mix it in for creamy bites throughout or leave it scattered for rich bursts in every forkful.
Extra Helpful Tips
From my kitchen to yours: a few simple tricks make this Best Fall Harvest Orzo Salad Recipe shine every time. Don't be rushed at the roasting stage, since those caramelized edges and tender bites are the heart of the salad. Also, taste your dressing before adding it — sometimes adjusting the salt or a splash more vinegar can tailor it perfectly to your palate. I’ve found letting the salad rest a bit after tossing helps meld those flavors wonderfully.
- Watch for This Sign: When your butternut squash pieces are golden and slightly crisp on the edges, they're done roasting perfectly.
- Temperature Trick: Allow orzo to cool slightly before mixing with warm veggies to keep the Brussels sprouts pleasantly crisp.
- Prep-Ahead Option: Roast the vegetables and make the dressing a day ahead; assemble just before serving for fuss-free entertaining.
- Avoid This Common Mistake: Don’t overdress your salad — start with less, then add more if needed to avoid soggy textures.
Serve & Enjoy
Easy Enhancements
For an extra flavor boost, feel free to toss in some toasted pecans or walnuts for a nutty crunch, or sprinkle fresh herbs like parsley or thyme for an herbal pop. If you love a little heat, a pinch of red pepper flakes or a drizzle of chili-infused oil elevates this Best Fall Harvest Orzo Salad Recipe to a new level of cozy deliciousness.
Tasty Pairings
This salad plays beautifully alongside roasted chicken, grilled salmon, or even as a side with pork chops. On cooler days, pair it with a glass of crisp white wine or a refreshing sparkling water with a twist of citrus to balance the warmth and richness of fall flavors.
Quick Plating Tips
Serve this Best Fall Harvest Orzo Salad Recipe in a shallow bowl to showcase the colorful roasted veggies and sprinkle extra crumbled goat cheese or fresh herbs on top. A drizzle of dressing just before serving keeps it looking glossy and appetizing. A wooden spoon or rustic ceramic plate adds a cozy, homey touch that’s sure to get compliments.
Store, Freeze & Reheat
Fridge Storage
Store your Best Fall Harvest Orzo Salad Recipe in an airtight container in the refrigerator for up to 3 days. You’ll notice the textures mellow a little as time passes, but the flavors actually deepen—just give it a gentle toss before serving again.
Freezer Friendly?
This salad isn’t the best candidate for freezing because the tender roasted veggies and soft goat cheese can become watery or separate upon thawing. I recommend enjoying it fresh or refrigerated within a few days.
Reheat Like New
If you want to gently warm leftovers, a quick stovetop reheat in a skillet over low heat works best. Add a splash of water or olive oil to keep it moist and stir frequently to prevent sticking. Avoid microwaving if possible, but if you do, reheat in short bursts and stir in between to keep textures pleasant.
Best Fall Harvest Orzo Salad Recipe FAQs
Absolutely! Simply omit the goat cheese or replace it with a plant-based cheese alternative or toasted nuts for creaminess and texture.
While fresh veggies are best for roasting, if you’re in a pinch, thaw frozen butternut squash and Brussels sprouts completely and pat dry before roasting to avoid sogginess.
From start to finish, including roasting, cooking orzo, and assembling, it takes about 45 minutes—perfect for a relaxed weekend cooking session or a quick weeknight meal.
Yes! This salad is delicious served warm, especially right after roasting. You’ll enjoy the cozy aroma and tender textures, or let it cool for a refreshing option.
Final Flavor Thoughts
I hope you have as much fun making this Best Fall Harvest Orzo Salad Recipe as I do! It’s one of those dishes that feels like a warm hug on a chilly day, and yet is lively enough to brighten any meal. If you try it, leave a star rating or comment below—I love hearing your twists on this recipe. Next time, you might add roasted pears or swap the goat cheese for feta for a tangier spin. Here’s to cozy, colorful fall cooking!
Print📖 Recipe
Best Fall Harvest Orzo Salad Recipe
This Best Fall Harvest Orzo Salad is a vibrant and hearty dish featuring roasted butternut squash, shaved Brussels sprouts, and sweet red onion tossed with tender cooked orzo and a flavorful maple balsamic vinaigrette. Finished with creamy crumbled goat cheese, this salad perfectly balances sweet, savory, and tangy flavors, making it an ideal meal for autumn gatherings or a wholesome lunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Salad:
- Avocado oil spray, as needed
- 12 oz diced butternut squash
- 3 cups cooked orzo
- ¼ cup goat cheese, crumbled (softened at room temperature)
- 2 cups shaved Brussels sprouts
- 1 small red onion, thinly sliced
- ½ teaspoon salt
For the Maple Balsamic Vinaigrette:
- ⅓ cup olive oil (extra virgin recommended)
- 2 tablespoon balsamic vinegar
- 2 tablespoon pure maple syrup (Grade A dark for richer flavor)
- 1 tablespoon water
- 2 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Sea salt, to taste
Instructions
- Cook the Orzo: Begin by cooking the orzo according to the package instructions until al dente. Drain well if necessary and set aside to cool slightly. If you already have pre-cooked orzo, you can skip this step.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a sheet pan, arrange the diced butternut squash, sliced red onion, and shaved Brussels sprouts in a single layer. Lightly spray with avocado oil and sprinkle with ½ teaspoon salt. Roast for 20-25 minutes, flipping halfway through, until vegetables are tender and caramelized.
- Make the Maple Balsamic Dressing: While the vegetables roast, combine balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and water in a bowl or jar. Whisk or shake until well emulsified. Adjust sea salt to taste for optimal balance of flavors.
- Assemble the Salad: In a large bowl, combine the cooked orzo, roasted vegetables, and maple balsamic dressing. Gently toss to coat all ingredients evenly. Let the salad cool slightly to room temperature before proceeding.
- Add Goat Cheese and Serve: Sprinkle the crumbled goat cheese over the salad. For extra creaminess, gently fold the goat cheese into the mixture or leave it scattered for pockets of flavor. Serve immediately and enjoy your flavorful fall harvest salad.
Notes
- Make sure not to overcook the orzo; it should be al dente for the best texture in the salad.
- Use Grade A dark maple syrup for a richer, deeper sweetness in the dressing.
- The salad can be served warm, at room temperature, or chilled depending on preference.
- For extra nutritional boost, add toasted nuts such as pecans or walnuts.
- Leftover salad can be refrigerated for up to 3 days; add goat cheese fresh when serving to maintain texture.
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