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Best Fall Harvest Orzo Salad Recipe

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4.5 from 59 reviews

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.

Ingredients

For the Salad:

  • Avocado oil spray, as needed
  • 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

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
  • 1 tsp garlic powder
  • Sea salt, to taste

Instructions

  1. 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.
  2. 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 1/2 teaspoon salt. Roast for 20-25 minutes, flipping halfway through, until vegetables are tender and caramelized.
  3. 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.
  4. 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.
  5. 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.

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