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A large white bowl filled with Fall Harvest Orzo Salad featuring roasted squash, sweet potatoes, kale, and feta cheese.

Fall Harvest Orzo Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 385 kcal

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.