Dinner

Best Fall Harvest Orzo Salad Recipe

ByHarper Ellington December 12, 2025December 12, 2025

Introduction

This Best Fall Harvest Orzo Salad is a comforting and flavorful dish perfect for crisp autumn days. Roasted butternut squash, Brussels sprouts, and red onion combine with tender orzo pasta and creamy goat cheese for a delicious, seasonal meal or side dish.

The image shows a close-up of a dish in a white bowl with a speckled texture, placed on a white marbled surface. The dish contains three main layers: a base layer of light golden orzo pasta, scattered with small cubes of bright orange roasted squash and whole roasted Brussels sprouts that are a mix of green and golden brown. There are small dollops of soft white cheese, likely goat cheese, placed evenly on top. Thin slices of purple-red onion are mixed throughout, alongside small bits of fresh green herbs sprinkled over the dish for color and texture contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups orzo pasta
2 cups butternut squash, peeled and cubed
1 1/2 cups Brussels sprouts, halved
1 medium red onion, sliced
1/2 cup goat cheese, crumbled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley or thyme

Instructions

Step 1: Preheat oven to 400°F (200°C).
Step 2: Spread cubed butternut squash, halved Brussels sprouts, and sliced red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Step 3: Roast vegetables for 25-30 minutes, flipping halfway through, until golden and tender.
Step 4: While vegetables roast, cook orzo in salted boiling water according to package instructions. Drain and rinse with cool water.
Step 5: (Optional) Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice or apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt for a quick vinaigrette.
Step 6: In a large bowl, combine cooked orzo, roasted vegetables, goat cheese (reserve a bit for topping), and chopped herbs. Toss gently.
Step 7: Add dressing if using, and adjust seasoning with salt and pepper to taste.
Step 8: Transfer to a serving dish, garnish with extra goat cheese and herbs, and serve warm, at room temperature, or chilled.

Tips & Variations

Try substituting kale or spinach for Brussels sprouts for a different texture and flavor.
Add toasted walnuts or pecans for a crunchy contrast.
For a vegan option, omit the goat cheese or use a plant-based cheese alternative.
Make the salad a complete meal by adding cooked chicken or chickpeas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad tastes great cold or at room temperature. If preferred warm, gently reheat in the microwave or serve the vegetables warm while keeping the orzo cool.

How to Serve

A close-up of a bowl filled with a colorful cooked dish showing about four layers of ingredients. The bottom layer is a bed of small, light yellow orzo pasta, spread evenly around the bowl. Mixed throughout are golden-brown roasted cubes, likely squash or pumpkin, with slightly crispy edges, scattered evenly on top of the pasta. Also present are thin slices of browned purple onions curling in loops, spread across the dish. Small green leafy bits resembling herbs and vegetables are mixed in, adding flecks of fresh green. Crumbled white cheese is sprinkled over the top, adding a soft texture contrast. The bowl itself is white with a subtle shining texture. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the vegetables a day in advance and store them in the refrigerator. Toss with orzo and other ingredients just before serving for the best texture.

What type of orzo pasta is best to use?

Regular orzo made from semolina wheat works best and holds its shape well. Whole wheat or gluten-free orzo varieties can also be used but may alter the texture slightly.