Description
This Best Fall Harvest Orzo Salad is a vibrant and flavorful dish celebrating autumn’s bounty. Featuring roasted butternut squash, Brussels sprouts, and red onion combined with tender orzo pasta and tangy goat cheese, it’s dressed with a simple homemade vinaigrette. Perfect as a hearty side or light main, this salad can be served warm, at room temperature, or chilled, making it versatile and delicious for any season.
Ingredients
Scale
Pasta:
- 1 1/2 cups orzo pasta
Roasted Vegetables:
- 2 cups butternut squash, peeled and cubed
- 1 1/2 cups Brussels sprouts, halved
- 1 medium red onion, sliced
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
Dressing (optional):
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard
- Pinch of salt
Other:
- 1/2 cup goat cheese, crumbled (plus extra for topping)
- 2 tablespoons chopped fresh parsley or thyme
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Spread the cubed butternut squash, halved Brussels sprouts, and sliced red onion evenly on a baking sheet. Drizzle with olive oil and sprinkle with half of the salt and black pepper.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25 to 30 minutes, flipping them halfway through, until they are golden brown and tender.
- Cook Orzo: While the vegetables are roasting, bring a pot of salted water to a boil. Cook the orzo according to the package instructions until al dente. Drain the orzo and rinse with cool water to stop the cooking process and prevent sticking.
- Make Dressing (Optional): In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon lemon juice or apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt to create a quick vinaigrette.
- Combine Salad: In a large bowl, gently toss the cooked orzo with the roasted vegetables, most of the crumbled goat cheese (reserve some for garnish), and chopped fresh herbs.
- Add Dressing and Season: If using, pour the dressing over the salad and toss lightly. Adjust seasoning with the remaining salt and black pepper to taste.
- Serve: Transfer the salad to a serving dish. Garnish with the reserved goat cheese and additional fresh herbs. Serve warm, at room temperature, or chilled according to your preference.
Notes
- You can substitute goat cheese with feta for a similar tangy flavor.
- Use lemon juice or apple cider vinegar interchangeably in the dressing based on your taste preference.
- Make sure to flip the vegetables during roasting to ensure even cooking and browning.
- This salad can be made ahead and stored in the refrigerator for up to 2 days; add goat cheese and herbs just before serving.
- For added texture, consider topping with toasted nuts such as walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: orzo salad, fall salad, roasted vegetables, butternut squash, Brussels sprouts, goat cheese, autumn recipe, healthy salad
