Best Fall Harvest Orzo Salad Recipe

Introduction

This Best Fall Harvest Orzo Salad is a delightful mix of roasted seasonal vegetables, tender orzo, and tangy goat cheese. The maple balsamic vinaigrette adds a perfect balance of sweet and savory, making it an ideal dish for cozy autumn meals or festive gatherings.

Ingredients

• Avocado oil spray
• 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
• For the maple balsamic vinaigrette:
  • 1/3 cup olive oil (Colavita 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
  • Extra sea salt, to taste
  • 1 tsp garlic powder

Instructions

1. Step 1: Cook the orzo according to the package instructions. Once cooked, drain if necessary and set aside to cool slightly. If your orzo is already cooked, you can skip this step.
2. Step 2: 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 and sprinkle with 1/2 teaspoon salt. Roast for 20-25 minutes, flipping halfway through until the vegetables are tender and slightly caramelized.
3. Step 3: While the vegetables roast, prepare the dressing. In a small bowl or jar, combine the balsamic vinegar, olive oil, dijon mustard, pure maple syrup, garlic powder, and water. Whisk or shake until smooth and emulsified. Season with extra sea salt to taste.
4. Step 4: In a large bowl, combine the cooked orzo, roasted vegetables, and maple balsamic dressing. Toss gently until all ingredients are evenly coated. Let the salad cool to room temperature.
5. Step 5: Once cooled, sprinkle the crumbled goat cheese over the salad. For extra creaminess, you can gently toss the goat cheese into the salad or leave it scattered for little pockets of flavor. Serve and enjoy!

Tips & Variations

• Use grade A dark maple syrup for a richer, deeper flavor in the vinaigrette.
• Swap out goat cheese for feta if you prefer a milder taste.
• Add toasted pecans or walnuts for extra crunch and a nutty note.
• If brussels sprouts are not available, thinly sliced kale or cabbage works well too.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting. When ready to eat, let it come to room temperature or warm slightly in the microwave, then add fresh goat cheese if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad can be made a day in advance. Keep the dressing separate until just before serving to maintain freshness.

What if I don’t have avocado oil spray?

You can lightly drizzle a neutral oil like olive oil over the vegetables before roasting as a substitute for avocado oil spray.

Best Fall Harvest Orzo Salad Recipe

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★★★★★

4.8 from 106 reviews

This Best Fall Harvest Orzo Salad is a vibrant and healthy dish perfect for autumn. It features roasted butternut squash, shaved Brussels sprouts, and sweet red onions tossed with tender cooked orzo pasta and a rich maple balsamic vinaigrette. Finished with creamy crumbled goat cheese, this salad offers a delightful balance of flavors and textures, making it an ideal side or light meal for fall gatherings.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• Avocado oil spray
• 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 (Colavita extra virgin olive oil recommended)
• 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 the orzo according to the package instructions. Once cooked, drain if necessary and set aside to cool slightly. Skip this step if your orzo is already cooked.
2. Roast the Vegetables: Preheat your oven to 400°F (200°C). On a sheet pan, spread the diced butternut squash, sliced red onion, and shaved Brussels sprouts evenly. Lightly spray with avocado oil spray and sprinkle with 1/2 teaspoon salt. Roast for 20-25 minutes, flipping halfway through to ensure even caramelization and tenderness.
3. Make the Maple Balsamic Dressing: While the vegetables roast, whisk together balsamic vinegar, olive oil, Dijon mustard, pure maple syrup, garlic powder, and 1 tablespoon water in a small bowl or jar. Season with sea salt to taste, adjusting until flavors are balanced and the mixture is smooth and emulsified.
4. Assemble the Salad: In a large bowl, combine the cooked orzo, roasted vegetables, and maple balsamic dressing. Toss gently until everything is well coated. Allow the salad to cool slightly before adding cheese.
5. Add Goat Cheese and Serve: Once the salad has reached room temperature, sprinkle crumbled goat cheese on top. Optionally, gently toss the cheese into the salad for creamy pockets of flavor. Serve immediately and enjoy!

Notes

• Make sure the vegetables are evenly cut to ensure consistent roasting.
• Use grade A dark maple syrup for a richer, deeper flavor in the dressing.
• For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
• Salad can be served warm or at room temperature; refrigerate leftovers promptly.
• You can prepare the dressing ahead of time and store in the refrigerator for up to 3 days.

Keywords: Fall salad, roasted vegetable salad, orzo salad, autumn harvest salad, maple balsamic dressing, butternut squash, brussels sprouts