There is something magical about the smell of roasting squash on a crisp autumn evening. This Fall Harvest Orzo Salad brings those cozy vibes right to your kitchen table. It is the perfect balance of sweet, salty, and savory flavors.
You will love how easy it is to whip up for your family. It feels like a celebration of the season in every single bite. This dish is fresh, filling, and wonderfully simple to make.
Why This Recipe Is a Winner
This recipe is a winner because it feels like a warm hug in a bowl. It is a fantastic healthy reset that still feels totally indulgent and satisfying. The roasted vegetables add a lovely golden sweetness to the dish.
It is also incredibly versatile for your busy schedule. You can serve it as a main course or a side dish. Your family will love the mix of tender pasta and crunchy pecans.
Simple Cooking Steps
Making this salad is a total breeze, even for a beginner cook. You simply roast the vegetables while the pasta boils on the stove. This time-saving method means dinner is ready in no time.
The dressing comes together with just a quick whisk in a small bowl. Even if you have never roasted squash before, you can do this. It is a fail-proof way to enjoy seasonal produce.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find at your local market.
- 1.5 cups dry orzo pasta
- 2 cups sweet potato, peeled and cubed into 1/2-inch pieces
- 2 cups butternut squash, peeled and cubed into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 1/2 cup crumbled feta cheese
- 2 cups baby kale, stems removed and chopped
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss cubed sweet potatoes and butternut squash with 2 tablespoons olive oil, salt, and pepper on the baking sheet.
- Roast vegetables for 25-30 minutes, or until tender and lightly browned.
- While vegetables roast, bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente, approximately 8-10 minutes.
- Drain the orzo and rinse briefly with cool water to stop the cooking process; transfer to a large mixing bowl.
- In a small jar or bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and 1/3 cup extra virgin olive oil to create the vinaigrette.
- Add the roasted vegetables, chopped baby kale, dried cranberries, and toasted pecans to the bowl with the orzo.
- Pour the vinaigrette over the salad and toss until ingredients are evenly coated.
- Gently fold in the crumbled feta cheese and serve warm or at room temperature.
Best Ways to Enjoy It
Serve this warm for a cozy night in with your favorite person. It also tastes wonderful at room temperature for a fall potluck. Pair it with roasted chicken or a simple crusty loaf of bread.
Set the table, light a candle, and enjoy the seasonal flavors. It is a beautiful centerpiece for any autumn gathering. You can even pack it into containers for easy weekday lunches.
Keep It Fresh
This salad stores beautifully in the fridge for up to four days. It is a fantastic option for stress-free meal prep. Simply give it a quick toss before eating to refresh the flavors.
You can enjoy it cold or gently warmed up in the microwave. If it seems dry, add a tiny splash of olive oil. Making it ahead actually lets the flavors meld together perfectly.
Tips for Best Results
- Don’t crowd the baking sheet so the vegetables get nice and golden.
- Toast your pecans for a few minutes to unlock their rich, nutty flavor.
- Use a small mason jar to shake your dressing for an easy emulsion.
- Chop your kale finely so it softens perfectly when tossed with warm pasta.
- For a Thanksgiving crowd, double the batch to feed everyone easily.
- Rinse the orzo quickly with cool water to keep it from sticking together.
Ways to Switch It Up
- Use gluten-free orzo to make this dish safe for everyone.
- Swap the pecans for walnuts or pumpkin seeds for a different crunch.
- In summer, swap butternut squash for fresh zucchini and cherry tomatoes.
- Swap maple syrup for honey for a milder sweetness in the dressing.
Common Questions
Can I make this ahead of time?
Yes, you can roast the vegetables and cook the orzo a day early. Just toss everything together with the dressing when you are ready to serve. It is a great time-saver for busy days.
What if I don’t have apple cider vinegar?
White wine vinegar or fresh lemon juice works perfectly in a pinch. The goal is to have a bright, acidic balance for the sweet roasted vegetables. Use whatever you have in your pantry.
Will my kids eat the kale?
Chopping the kale very small helps it blend right into the salad. The sweet maple dressing makes the greens much more appealing to picky eaters. It is a great way to sneak in some nutrients.
I hope this cozy Fall Harvest Orzo Salad brightens your autumn evenings. Give it a try and let every bite warm you up from the inside out. Happy cooking!
— Lidia
Fall Harvest Orzo Salad
Ingredients
- 1.5 cups dry orzo pasta
- 2 cups sweet potato, peeled and cubed into 1/2-inch pieces
- 2 cups butternut squash, peeled and cubed into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 1/2 cup crumbled feta cheese
- 2 cups baby kale, stems removed and chopped
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss cubed sweet potatoes and butternut squash with 2 tablespoons olive oil, salt, and pepper on the baking sheet.
- Roast vegetables for 25-30 minutes, or until tender and lightly browned.
- While vegetables roast, bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente, approximately 8-10 minutes.
- Drain the orzo and rinse briefly with cool water to stop the cooking process; transfer to a large mixing bowl.
- In a small jar or bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and 1/3 cup extra virgin olive oil to create the vinaigrette.
- Add the roasted vegetables, chopped baby kale, dried cranberries, and toasted pecans to the bowl with the orzo.
- Pour the vinaigrette over the salad and toss until ingredients are evenly coated.
- Gently fold in the crumbled feta cheese and serve warm or at room temperature.
