Best Fall Harvest Orzo Salad
Welcome the cooler weather with our Best Fall Harvest Orzo Salad, a vibrant and hearty dish that celebrates the flavors of autumn. This delightful salad features a colorful medley of seasonal vegetables, including sweet butternut squash and crunchy brussels sprouts, all tossed with perfectly cooked orzo pasta. Ideal for family dinners, holiday gatherings, or a light lunch, this versatile salad can be enjoyed warm or cold. With quick preparation and nutrient-rich ingredients, it’s a perfect addition to your fall menu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cooked orzo
- 12 oz diced butternut squash
- 2 cups shaved brussels sprouts
- 1 small red onion, sliced
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup crumbled goat cheese (or alternative)
- Avocado oil spray
- 1/2 tsp salt
- 2 tsp dijon mustard
- 2 tbsp pure maple syrup
- 1 tsp garlic powder
- 1 tbsp water
- Extra sea salt, to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with avocado oil spray and salt on a baking sheet, then roast for about 20 minutes until tender.
- Cook orzo in boiling salted water until al dente according to package instructions, then drain and rinse under cold water.
- Whisk together balsamic vinegar, olive oil, dijon mustard, maple syrup, garlic powder, water, and salt in a mixing bowl.
- In a large bowl, combine cooked orzo, roasted squash, sliced red onion, and brussels sprouts. Drizzle with dressing and toss gently.
- Top with crumbled goat cheese before serving.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
Find it online: https://trandtaste.com/best-fall-harvest-orzo-salad/