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–+ servings
Fall Harvest Orzo Salad

Fall Harvest Orzo Salad: A Cozy Autumn Delight!

Experience the crisp flavors of autumn with this Fall Harvest Orzo Salad featuring roasted butternut squash, crisp apples, and a tangy maple vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dishes
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup orzo pasta use gluten-free or whole grain options
  • 1 cup butternut squash diced
  • 2 cups Brussels sprouts halved
  • 1/2 cup dried cranberries or raisins or diced apples
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 1/2 cup goat cheese crumbled
For the Maple Vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup do not skip this
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder

Equipment

  • pot
  • Baking Sheet
  • Mixing Bowl
  • Whisk

Method
 

Step‑by‑Step Instructions for Fall Harvest Orzo Salad
  1. Cook the Orzo: Bring a pot of salted water to a boil. Add orzo pasta and cook until al dente, typically 8-10 minutes. Drain and rinse under cold water to cool.
  2. Preheat Oven: Preheat your oven to 400°F (200°C) for roasting the vegetables.
  3. Roast Vegetables: Arrange diced butternut squash and Brussels sprouts on a baking sheet. Spray with avocado oil, sprinkle with salt, and roast for 20-25 minutes.
  4. Make Dressing: In a bowl, combine balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, and a splash of water. Whisk until emulsified.
  5. Combine Ingredients: In a bowl, add cooked orzo, roasted vegetables, and maple vinaigrette. Toss gently to combine.
  6. Add Goat Cheese: Just before serving, sprinkle crumbled goat cheese over the top of the salad.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 250mgPotassium: 300mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Store leftover salad in an airtight container in the fridge for up to 4 days. You can prepare it up to 2 days in advance. Add goat cheese just before serving.

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