Fall Harvest Orzo Salad is the perfect dish to celebrate the vibrant colors and flavors of autumn. This cozy and delicious salad combines roasted vegetables, tender orzo, and a delightful dressing, making it an ideal choice for easy autumn meals. It’s a nutrient-packed dish that brings together seasonal ingredients like butternut squash and Brussels sprouts, resulting in a balance of textures and flavors that you will love.

Why You’ll Love This Fall Harvest Orzo Salad

This Fall Harvest Orzo Salad is not just a pretty dish; it’s packed with benefits that make it a must-try this season. First, it’s incredibly versatile, allowing you to use whatever seasonal produce you have on hand, making it a great Autumn Orzo Salad option. The combination of roasted butternut squash and Brussels sprouts adds a hearty touch, making it a filling meal. It’s also a Healthy Fall Orzo Salad Recipe that’s vegetarian, ensuring it fits many dietary preferences. Plus, it can be served warm or cold, making it perfect for potlucks or holiday dinners. The vibrant colors of this Orzo Salad with Roasted Vegetables are sure to make your table pop, and the dressing adds a sweet and tangy kick that elevates the dish. Finally, it’s quick to prepare, making it a Quick Fall Harvest Salad that fits into any busy schedule.

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Ingredients for Fall Harvest Orzo Salad

Gather these items:

1 ½ cups orzo
1 ½ cups roasted butternut squash, diced
1 cup roasted Brussels sprouts, halved or quartered
1 medium apple, diced
½ cup dried cranberries
½ cup crumbled feta cheese (optional)
¼ cup toasted pecans or walnuts
2 cups fresh spinach or baby kale
Salt and pepper, to taste
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons lemon juice or apple cider vinegar
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste

How to Make Fall Harvest Orzo Salad Step-by-Step

Step 1: Bring a pot of salted water to a boil. Add orzo and cook for 7–9 minutes. Drain and rinse lightly.
Step 2: Spread butternut squash and Brussels sprouts on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes.
Step 3: Combine olive oil, maple syrup, Dijon mustard, lemon juice, garlic powder, thyme, rosemary, salt, and pepper in a bowl or jar. Whisk until blended.
Step 4: In a large bowl, combine cooked orzo, roasted vegetables, cranberries, apples, nuts, and greens. Pour dressing over and toss gently.
Step 5: Sprinkle feta cheese on top for creaminess and tang, if desired.
Step 6: Season with extra salt, lemon, or herbs as needed.
Step 7: For a warm version, toss the roasted vegetables with the warm orzo and wilt spinach slightly in the heat.
Step 8: Serve with warm vinaigrette for a comforting meal.
Step 9: Chill the orzo completely before mixing.
Step 10: Add dressing after cooling to avoid sogginess.

Pro Tips for the Best Fall Harvest Orzo Salad

Keep these in mind:

This salad is adaptable for other seasonal vegetables, allowing you to customize it based on what you have.
It can be served warm or cold, making it perfect for any occasion.
Great for potlucks and holiday meals, impress your guests with this vibrant dish.
For a creamier texture, consider adding a dollop of Greek yogurt or a vegan alternative.
Mix in some roasted chickpeas for added protein and crunch.

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Best Ways to Serve Fall Harvest Orzo Salad

Here are some ideas:

Serve as a hearty main dish during a fall dinner.
Pair it with grilled chicken or fish for a complete meal.
Use it as a colorful side dish for holiday gatherings or potlucks.

How to Store and Reheat Fall Harvest Orzo Salad

To keep this salad fresh, store it in an airtight container in the fridge. It can be kept for up to three days. When reheating, warm it gently in the microwave or on the stove, adding a splash of olive oil or broth to keep it moist. This makes it a great option for meal prep, ensuring you always have a healthy meal ready to go.

Frequently Asked Questions About Fall Harvest Orzo Salad

What is Fall Harvest Orzo Salad?

Fall Harvest Orzo Salad is a wholesome dish featuring orzo pasta combined with seasonal ingredients like roasted vegetables and fresh greens. It’s a vibrant and nutritious option perfect for autumn.

Can I make Fall Harvest Orzo Salad ahead of time?

Absolutely! You can prepare this salad ahead of time. Just store it in the fridge, and add the dressing right before serving to keep the ingredients fresh.

How do I avoid common mistakes with Fall Harvest Orzo Salad?

To ensure the best results, avoid overcooking the orzo, as it can become mushy. Also, add the dressing only after the salad has cooled to prevent sogginess.

Variations of Fall Harvest Orzo Salad You Can Try

Here are a few ideas to mix things up:

Substitute the butternut squash with sweet potatoes for a different flavor.
Add pomegranate seeds for a burst of sweetness and color.
Try a creamy dressing instead of a vinaigrette for a different taste.
Make it vegan by omitting the feta cheese and using a plant-based dressing.

For more delicious recipes, check out our recipe category, or if you’re interested in salads, visit our salad section. You might also enjoy our Mediterranean Chickpea Salad for a refreshing twist!

Fall Harvest Orzo Salad: 10 Cozy Ingredients for Autumn

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Author: Michael
Total Time: 40 minutes
Yield: Serves 4-6 1x
Diet: Vegetarian

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Description

Cozy & Delicious Fall Harvest Orzo Salad for Easy Autumn Meals

Ingredients

Scale

1 ½ cups orzo
1 ½ cups roasted butternut squash, diced
1 cup roasted Brussels sprouts, halved or quartered
1 medium apple, diced
½ cup dried cranberries
½ cup crumbled feta cheese (optional)
¼ cup toasted pecans or walnuts
2 cups fresh spinach or baby kale
Salt and pepper, to taste
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons lemon juice or apple cider vinegar
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste

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Instructions

Bring a pot of salted water to a boil. Add orzo and cook for 7–9 minutes. Drain and rinse lightly.
Spread butternut squash and Brussels sprouts on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes.
Combine olive oil, maple syrup, Dijon mustard, lemon juice, garlic powder, thyme, rosemary, salt, and pepper in a bowl or jar. Whisk until blended.
In a large bowl, combine cooked orzo, roasted vegetables, cranberries, apples, nuts, and greens. Pour dressing over and toss gently.
Sprinkle feta cheese on top for creaminess and tang, if desired.
Season with extra salt, lemon, or herbs as needed.
For a warm version, toss the roasted vegetables with the warm orzo and wilt spinach slightly in the heat.
Serve with warm vinaigrette for a comforting meal.
Chill the orzo completely before mixing.
Add dressing after cooling to avoid sogginess.