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Best Fall Harvest Orzo Salad Recipe

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4.7 from 132 reviews

This Best Fall Harvest Orzo Salad is a vibrant and hearty dish perfect for autumn. Featuring roasted butternut squash, shaved Brussels sprouts, and sweet red onion, all tossed together with tender cooked orzo pasta and a luscious maple balsamic vinaigrette. Finished with creamy crumbled goat cheese, this salad offers a delightful combination of textures and flavors that celebrate the best of the fall harvest.

Ingredients

Salad Ingredients

  • 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, sliced (preferably thinly sliced)
  • 1/2 tsp salt

Maple Balsamic Vinaigrette

  • 1/3 cup olive oil (extra virgin, e.g. Colavita)
  • 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 3 cups of orzo according to the package instructions. Once cooked, drain if necessary and set aside to cool slightly. If your orzo is pre-cooked, 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 an even layer. Lightly spray with avocado oil spray and sprinkle with 1/2 teaspoon salt. Roast in the oven for 20-25 minutes, flipping halfway through to ensure even caramelization. The vegetables should be tender and slightly browned when done.
  3. Make the Maple Balsamic Dressing: While the vegetables are roasting, prepare the dressing by combining balsamic vinegar, olive oil, Dijon mustard, pure maple syrup, garlic powder, and 1 tablespoon of water in a small bowl or jar. Whisk or shake vigorously until the dressing is smooth and emulsified. Season with extra sea salt to taste and adjust as needed for a balanced flavor.
  4. Assemble the Salad: In a large bowl, combine the slightly cooled cooked orzo with the roasted vegetables. Pour the maple balsamic dressing over the salad and toss gently to coat all ingredients evenly. Let the mixture cool down to room temperature before the final step.
  5. Add Goat Cheese and Serve: Once the salad is cooled, sprinkle the crumbled goat cheese on top. For extra creaminess, you can gently toss the goat cheese into the salad or leave it scattered for pockets of flavor. Serve immediately and enjoy your fresh fall harvest salad.

Notes

  • Use grade A dark maple syrup for a richer and deeper flavor in the dressing.
  • Make sure to roast the vegetables evenly by flipping them halfway through cooking for best caramelization.
  • Allowing the salad to cool to room temperature before adding goat cheese prevents it from melting too much, preserving its texture.
  • You can prepare the orzo ahead of time to speed up the salad assembly.
  • This salad keeps well refrigerated for up to 2 days, but add goat cheese fresh before serving to maintain its flavor and texture.

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