Best Fall Harvest Orzo Salad

A vibrant, autumn-inspired salad featuring roasted butternut squash, brussels sprouts, creamy goat cheese, and a sweet-tangy maple balsamic vinaigrette. Perfect as a side or light main dish.

This salad quickly became a fall favorite at our house thanks to its comforting yet fresh taste.

Ingredients

• Vegetables: 12 oz (340 g) butternut squash diced, 2 cups shaved brussels sprouts, 1 small red onion thinly sliced, Avocado oil spray, 1/2 tsp salt
• Pasta & Cheese: 3 cups cooked orzo (from about 1 cup dry), 1/4 cup goat cheese crumbled (softened at room temperature)
• Maple Balsamic Vinaigrette: 1/3 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 2 tbsp pure maple syrup (preferably grade A dark), 1 tbsp water, 2 tsp Dijon mustard, 1 tsp garlic powder, Extra sea salt to taste

Instructions

Cook the Orzo:

Cook orzo according to package instructions. Drain, set aside, and let cool slightly.

Roast the Vegetables:

Preheat oven to 400°F (200°C). Spread diced butternut squash, shaved brussels sprouts, and sliced red onion on a baking sheet. Lightly spray with avocado oil and sprinkle with 1/2 tsp salt. Roast for 20 25 minutes flipping halfway until vegetables are tender and caramelized. Remove from oven.

Prepare the Maple Balsamic Vinaigrette:

In a small bowl or jar combine olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and a pinch of sea salt. Whisk or shake until smooth and emulsified. Taste and adjust salt as needed.

Assemble the Salad:

In a large bowl combine the cooked orzo, roasted vegetables, and vinaigrette. Toss gently until everything is evenly coated. Allow to cool slightly.

Finish and Serve:

Once salad reaches room temperature, sprinkle crumbled goat cheese over the top. For extra creaminess, gently toss the goat cheese in or leave scattered for pockets of flavor. Serve and enjoy!

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This salad has made many cozy family dinners special during chilly autumn evenings.

Required Tools

Large pot, Baking sheet, Chefs knife & cutting board, Mixing bowls, Whisk or jar with lid, Oven

Allergen Information

Contains Wheat (orzo), Milk (goat cheese), Mustard (Dijon mustard). Double-check cheese and mustard labels for additional allergens if concerned.

Nutritional Information

Calories 360, Total Fat 19 g, Carbohydrates 42 g, Protein 8 g per serving

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Enjoy this salad as a perfect blend of autumn flavors that celebrates seasonal ingredients.

Recipe FAQ

→ How do I roast the vegetables for best flavor?

Roast diced butternut squash, shaved brussels sprouts, and sliced red onion at 400°F for 20–25 minutes, flipping halfway to caramelize evenly.

→ What can I substitute for goat cheese?

You can use feta cheese as a tangy alternative, or omit cheese for a lighter dish.

→ Can this dish be served warm or cold?

It’s delicious both warm or at room temperature, making it versatile for different serving occasions.

→ Are there options to add more protein?

Try tossing in cooked chickpeas or shredded rotisserie chicken for a heartier plate.

→ How should the maple balsamic dressing be prepared?

Whisk together olive oil, balsamic vinegar, maple syrup, water, Dijon mustard, garlic powder, and salt until smooth and emulsified.