One crisp autumn morning, I wandered through my local farmers’ market, drawn in by the vibrant colors of the season. Squash, brussels sprouts, and onions peeked from baskets, their earthy aromas filling the air.
I imagined a salad that captured all these flavors in a single, nourishing bowl, a dish that could carry the warmth of the harvest yet feel light enough for lunch or dinner. Back in my kitchen, I set out to create a recipe that balanced textures and flavors: tender orzo, sweet roasted butternut squash, and crisp shaved brussels sprouts.
I sliced the vegetables, their colors bright and inviting, and as they roasted in the oven, the scent of caramelizing squash and onions filled the room. Mixing the maple balsamic dressing felt like adding a little magic, its sweet and tangy notes promised to tie everything together.
Tossing the cooled orzo and roasted vegetables with the dressing created a colorful mosaic, topped with crumbled goat cheese for creaminess and a final touch of richness. Seeing the salad come together, I knew it was more than a dish, it was a celebration of fall flavors, simple ingredients transformed into something vibrant and satisfying.
This salad has since become a favorite during the season. It’s flexible, bright, and nourishing, perfect for bringing to gatherings or enjoying on a quiet afternoon. The mixture of roasted vegetables, tender pasta, and creamy goat cheese makes every bite rewarding. I hope this recipe brings a little harvest warmth to your kitchen, encouraging cozy meals shared with family and friends.
Short Description
Best Fall Harvest Orzo Salad a colorful and nourishing fall-inspired salad with roasted butternut squash, brussels sprouts, orzo, goat cheese, and a maple balsamic vinaigrette—perfect for light lunches or side dishes.
Key Ingredients
For the salad
- 12 oz butternut squash, diced
- 3 cups cooked orzo
- 2 cups shaved brussels sprouts
- 1 small red onion, thinly sliced
- ¼ cup goat cheese, crumbled
- ½ tsp salt
- Avocado oil spray
For the maple balsamic vinaigrette
- â…“ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
- 1 tbsp water
- 2 tsp dijon mustard
- 1 tsp garlic powder
- Sea salt, to taste
Tools Needed
- Sheet pan
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk
- Oven
Cooking Instructions
Step 1: Cook the Orzo
Cook orzo according to package instructions. Drain if necessary and let cool slightly. Skip this step if already cooked.
Step 2: Roast the Vegetables
Preheat oven to 400°F (200°C). On a sheet pan, arrange diced squash, sliced red onion, and shaved brussels sprouts. Spray lightly with avocado oil and sprinkle with ½ tsp salt. Roast for 20–25 minutes, flipping halfway through. Vegetables should be tender and slightly caramelized.
Step 3: Make the Maple Balsamic Dressing
In a small bowl or jar, combine olive oil, balsamic vinegar, maple syrup, dijon mustard, water, garlic powder, and sea salt. Whisk or shake until smooth. Taste and adjust salt.
Step 4: Assemble the Salad
In a large bowl, combine cooked orzo, roasted vegetables, and dressing. Toss gently until evenly coated. Let cool slightly.
Step 5: Add Goat Cheese and Serve
Sprinkle crumbled goat cheese on top. Optionally, fold the cheese in for pockets of creaminess. Serve immediately.
Why You’ll Love This Recipe
Captures seasonal flavors in a single bowl
Easy to make and visually stunning
Balanced textures: tender pasta, roasted vegetables, creamy cheese
Sweet and tangy dressing complements savory notes
Versatile as a side or light main course
Mistakes to Avoid & Solutions
Overcooking the Vegetables
Cooking too long can make them mushy.
Solution: Roast until just tender and caramelized, 20–25 minutes, flipping halfway.
Orzo Absorbing Too Much Dressing
The pasta can become soggy if dressed too early.
Solution: Let orzo cool slightly before tossing with dressing.
Uneven Roasting
Vegetables cook at different rates.
Solution: Cut squash, onions, and brussels sprouts evenly; flip halfway.
Bitter Brussels Sprouts
Overcooked or unseasoned sprouts may taste bitter.
Solution: Roast with a light spray of avocado oil and salt for even caramelization.
Dressing Separation
Oil and vinegar can separate.
Solution: Whisk or shake vigorously and add water to emulsify.
Serving and Pairing Suggestions
Serve as a side to roasted chicken or pork.
Great for potlucks or lunch boxes.
Plated or family-style, this salad shines in any setting.
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days.
Reheat gently or serve cold.
Add goat cheese just before serving to preserve texture.
FAQs
1. Can I use frozen vegetables?
Yes, but thaw and pat dry to avoid excess moisture.
2. Can I make the salad ahead of time?
Yes, prepare roasted vegetables and orzo in advance; toss with dressing just before serving.
3. What’s a good substitute for goat cheese?
Feta or ricotta salata works well.
4. Can I add protein?
Grilled chicken or chickpeas make it a complete meal.
5. Can I make it vegan?
Replace goat cheese with a plant-based alternative and ensure the dressing uses maple syrup instead of honey if applicable.
Tips & Tricks
Roast vegetables in a single layer for even cooking.
Let the salad cool slightly before adding cheese to prevent melting.
Adjust maple syrup in dressing for sweeter or tangier notes.
Recipe Variations
Autumn Harvest with Apples: Add 1 diced apple to the roasted vegetables for a fruity touch.
Nutty Crunch: Sprinkle toasted walnuts or pecans over the salad before serving.
Mediterranean Twist: Replace brussels sprouts with roasted bell peppers and add kalamata olives.
Final Thoughts
This Fall Harvest Orzo Salad brings together the vibrant flavors of autumn in a simple, approachable way. Roasted butternut squash and brussels sprouts provide warmth and texture, while tender orzo forms a hearty base. The maple balsamic dressing adds a gentle sweet-tangy note that lifts each bite, and crumbled goat cheese contributes a creamy, elegant finish.
Bright, colorful, and versatile, this salad is perfect for family meals or casual gatherings. It encourages relaxed, joyful cooking and invites everyone at the table to savor the season’s flavors together. Sharing it transforms an ordinary meal into a cozy, memorable experience full of warmth and flavor.
Best Fall Harvest Orzo Salad
Ingredients
For the salad
- 12 oz butternut squash diced
- 3 cups cooked orzo
- 2 cups shaved brussels sprouts
- 1 small red onion thinly sliced
- ¼ cup goat cheese crumbled
- ½ tsp salt
- Avocado oil spray
For the maple balsamic vinaigrette
- â…“ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
- 1 tbsp water
- 2 tsp dijon mustard
- 1 tsp garlic powder
- Sea salt to taste
Instructions
- Cook orzo according to package directions and let cool.
- Roast squash, red onion, and shaved brussels sprouts at 400°F (200°C) until tender and caramelized.
- Whisk together olive oil, balsamic, maple syrup, dijon, water, garlic powder, and salt for the dressing.
- Toss orzo and roasted vegetables with the dressing.
- Top with crumbled goat cheese and serve.
