Description
Cozy & Delicious Fall Harvest Orzo Salad for Easy Autumn Meals
Ingredients
Scale
- 1 ½ cups orzo
- 1 ½ cups roasted butternut squash, diced
- 1 cup roasted Brussels sprouts, halved or quartered
- 1 medium apple, diced
- ½ cup dried cranberries
- ½ cup crumbled feta cheese (optional)
- ¼ cup toasted pecans or walnuts
- 2 cups fresh spinach or baby kale
- Salt and pepper, to taste
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice or apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Add orzo and cook for 7–9 minutes. Drain and rinse lightly.
- Spread butternut squash and Brussels sprouts on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes.
- Combine olive oil, maple syrup, Dijon mustard, lemon juice, garlic powder, thyme, rosemary, salt, and pepper in a bowl or jar. Whisk until blended.
- In a large bowl, combine cooked orzo, roasted vegetables, cranberries, apples, nuts, and greens. Pour dressing over and toss gently.
- Sprinkle feta cheese on top for creaminess and tang, if desired.
- Season with extra salt, lemon, or herbs as needed.
- For a warm version, toss the roasted vegetables with the warm orzo and wilt spinach slightly in the heat.
- Serve with warm vinaigrette for a comforting meal.
- Chill the orzo completely before mixing.
- Add dressing after cooling to avoid sogginess.
Notes
- This salad can be served warm or cold. <li.Adjust the dressing to your taste.
- Feel free to substitute vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg