Best Fall Harvest Orzo Salad Recipe

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Cozy Best Fall Harvest Orzo Salad Recipe, Made Simple

There’s something magic about autumn’s bounty that just begs for a special dish—and this Best Fall Harvest Orzo Salad Recipe does exactly that. I love how the earthy sweetness of roasted butternut squash plays off the crisp, slightly nutty brussels sprouts. It feels like a warm hug on a plate, perfect for sharing on a quiet weekend. You’ll find the textures dance beautifully—from the tender orzo pearls to the caramelized veggies and creamy goat cheese that melts softly on your tongue. This salad is easy to pull together yet has that thoughtful balance that makes it feel like a celebration of fall’s flavors. Whether you’re bringing it to a gathering or enjoying it solo alongside a cozy soup, it’s a recipe that keeps me coming back. Let’s dive in and I’ll walk you through what makes this salad shine.

Ingredient Lowdown

• Diced butternut squash: Roasts up to a toasty golden, adding sweet, mellow notes and vibrant color.
• Cooked orzo: Those tiny, rice-shaped pasta pearls are butter-soft yet hold their shape perfectly—a lovely base.
• Goat cheese: Adds a creamy tang that cuts through the sweetness and ties the salad together.
• Shaved Brussels sprouts: Fresh, crunchy, and slightly bitter—perfect contrast to the roasted veggies.
• Red onion: Thinly sliced for a mild, slightly sweet zing without overpowering.
• Avocado oil spray: Keeps the vegetables lightly coated without becoming greasy, letting them roast crisp.
• Maple balsamic dressing: The star finishing touch—rich balsamic vinegar balanced by sweet maple syrup and a hint of Dijon mustard for tang.
• Salt and garlic powder: Simple seasoning that elevates every bite.
• Substitution tip: You can swap goat cheese for feta or ricotta salata for a similar creamy, salty bite.

Set Up for Success

Before you start roasting and tossing, take a moment for mise en place—that means dice your butternut squash, shave the Brussels sprouts (a sharp knife or mandoline helps), and thinly slice the onion. Cooking your orzo ahead of time and letting it cool makes assembly smoother. Preheat your oven to a steady 400°F (200°C) so it’s ready for those golden veggies.

Step-by-Step: Best Fall Harvest Orzo Salad Recipe

1. Cook the orzo: Start by boiling salted water and cooking your orzo until tender but still a bit firm to the bite—al dente is what you want. Drain well and set aside to cool slightly. I like to spread it on a plate to speed cooling and prevent clumping.
2. Roast the vegetables: Toss the diced butternut squash, sliced red onion, and shaved Brussels sprouts on a baking sheet. Spray lightly with avocado oil spray, sprinkle with salt, then roast in your preheated oven at 400°F for 20-25 minutes. Flip halfway—this ensures those edges get nice and caramelized. You want tender veggies with a toasted aroma that fills your kitchen.
3. Make the maple balsamic dressing: While the veggies roast, whisk together the balsamic vinegar, olive oil, Dijon mustard, pure maple syrup, garlic powder, and a splash of water until smooth and glossy. Taste and add salt bit by bit to balance sweetness and acidity perfectly.
4. Combine salad components: In a large bowl, gently toss your cooked orzo, roasted vegetables, and the dressing. Coat everything evenly but delicately—you want to keep that lovely roasted crispness intact. Let the salad cool down to room temperature before adding the cheese.
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Chef’s Notes & Success Tips
Make sure your butternut squash cubes are roughly the same size so they roast evenly—messy sizes mean some pieces might burn while others stay hard. I find shaving Brussels sprouts thinly keeps their natural crunch but makes them easier to enjoy raw or roasted. If the dressing feels too thick, a splash of water smooths it without losing flavor. Always taste your dressing before mixing in so you can adjust sweetness or salt perfectly—it’s the secret to balancing the salad’s flavors.
5. Finish with goat cheese: Once your salad is at room temperature, sprinkle the crumbled goat cheese on top. You can either toss it gently through the salad for creamy pockets or leave the cheese scattered for bites of tang. This final step adds a luscious texture contrast and bright flavor notes to the mix.

Flavor Twists for Best Fall Harvest Orzo Salad Recipe

• Swap out butternut squash for roasted sweet potatoes or carrots for a slightly different sweet depth.
• Use shaved kale or cabbage instead of Brussels sprouts for a milder, earthier crunch.
• Add toasted pecans or walnuts for an irresistible nutty crunch and extra texture.
• Mix in fresh herbs like sage or thyme—roasted with the veggies for an aromatic lift.
• Try a drizzle of honey mustard in the dressing instead of maple syrup for a zestier finish.
• Add dried cranberries or pomegranate seeds for bursts of tartness that brighten the salad.

Storage & Make-Ahead Tips

• Store the salad in an airtight container for up to 3 days refrigerated—goat cheese is best added fresh before serving to keep its creamy texture.
• If you want to prep ahead, roast the vegetables and make the dressing up to two days before.
• Cook the orzo in advance and keep it lightly tossed in olive oil to prevent sticking.
• Mix everything just before serving for the freshest taste and texture.
• This salad doesn’t freeze well because of the delicate vegetables and cheese—best enjoyed fresh.

Best Fall Harvest Orzo Salad Recipe FAQs

• Can I use dried orzo or another pasta shape?
  Absolutely! Dried orzo works best cooked al dente. Small pasta shapes like couscous or tiny shells also make great alternatives.
• Is this salad good served warm or cold?
  I love it at room temperature or slightly chilled—it lets the flavors meld while keeping the textures vibrant.
• How do I keep the vegetables crisp but tender?
  Roasting at 400°F and flipping halfway ensures even cooking with some caramelization while retaining texture.
• Can I make the dressing without maple syrup?
  Yes, substitute honey or a pinch of brown sugar for a similar sweet balance, adjusting amounts to suit your taste.
• What can I add for extra protein?
  Grilled chicken, chickpeas, or toasted pumpkin seeds make hearty additions that keep the salad balanced and satisfying.

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