Fall Orzo Salad Recipe: A Delicious Autumn Pasta Salad

This Fall Orzo Salad with Apple Cider Vinaigrette is a celebration of autumn flavors! It’s packed with roasted butternut squash, Brussels sprouts, chopped kale, pumpkin seeds, dried cranberries, and creamy goat cheese. The delicate orzo pasta keeps the salad light enough to be a delightful holiday side dish, while the hearty mix-ins make it satisfying enough for a complete meal. And the homemade apple cider vinaigrette, with its perfect balance of maple syrup and Dijon mustard, adds a sweet and tangy touch that ties everything together. This salad is fantastic for making ahead of time, allowing the ingredients to mingle and absorb the delicious vinaigrette. It’s the ultimate seasonal salad to bring to your Thanksgiving or Christmas gatherings!

If you’re an orzo salad enthusiast, be sure to check out our Greek orzo salad and our Italian orzo salad. These two recipes are beloved favorites that we enjoy all year round!

Ingredients and Substitutions

Here’s a breakdown of the key ingredients in this Fall Orzo Salad recipe, complete with ingredient notes and helpful substitution ideas. For the precise ingredient amounts, please refer to the recipe card at the end of this post.

• Orzo Pasta: This recipe calls for 1 ½ cups of uncooked orzo pasta. It might seem like a small amount, but orzo doubles in size as it cooks, making it the perfect base for this salad.
• Butternut Squash: You’ll need 2 cups of cubed butternut squash, which is about half of a small squash. For quick and even roasting, be sure to cut the squash into ½-inch cubes. If you prefer to avoid peeling and cutting squash, pre-cut squash cubes are a convenient option. Alternatively, you can follow my detailed guide on how to peel and cut butternut squash.
• Brussels Sprouts: Opt for smaller Brussels sprouts, as they roast faster and are less likely to have a bitter taste. Cut them in half and roast them cut-side down to achieve a lovely caramelized exterior.
• Kale: I recommend using curly kale for this salad. To ensure tenderness, chop the kale into small pieces and massage it before adding it to the salad. This helps break down the tough fibers in the kale leaves. While other greens like spinach or arugula can be used, kale holds up exceptionally well to the dressing, making it ideal for making this salad in advance.
• Pumpkin Seeds: These add a delightful crunch to the salad. I prefer using raw pumpkin seeds, but roasted pumpkin seeds work equally well. For a nutty alternative, consider using chopped pecans.
• Dried Cranberries: These provide a burst of tart and sweet flavor that complements the other ingredients perfectly. If you prefer a sweeter taste, golden raisins are a wonderful substitute.
• Goat Cheese: The creamy and tangy flavor of goat cheese pairs beautifully with the other ingredients, especially the apple cider vinaigrette. It adds a touch of luxury and richness to the salad.
• Homemade Apple Cider Vinaigrette: This simple vinaigrette recipe requires just a few ingredients: extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, and salt. It’s quick to make and elevates the salad with its vibrant flavor.

How to Make this Fall Orzo Salad (Step-by-Step with Photos)

Once you have your butternut squash and Brussels sprouts prepared, the rest of this recipe comes together in a snap!

Tips for Recipe Success

• Cut your butternut squash into ½-inch cubes and choose small Brussels sprouts. This ensures both vegetables roast quickly (in under 20 minutes) and at the same rate, achieving the perfect tenderness.
• Roast the squash and Brussels sprouts until just tender, and avoid overcrowding the pan. If the vegetables are too close together, they will steam instead of roast, resulting in a mushy texture in the salad. Spread them out in a single layer on the baking sheet.
• Don’t skimp on the apple cider vinaigrette! It might seem like a lot, but the orzo pasta absorbs most of it, contributing to the salad’s overall flavor and moisture.
• Massage the kale. Massaging the kale with a little olive oil helps to tenderize it and make it more palatable in the salad. This step is especially important if you are using curly kale, which can be quite tough.
• Taste and adjust seasonings. Before serving, taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, or apple cider vinegar to balance the flavors.
• Let the salad sit. For the best flavor, allow the salad to sit in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the orzo to absorb the vinaigrette.

Short on Oven Space? Use the Air Fryer!

If you’re preparing this salad around the holidays, oven space can be a precious commodity. In that case, you can easily roast the Brussels sprouts and butternut squash separately in your air fryer. This air fryer maple pecan Brussels sprouts recipe and these air fryer butternut squash cubes recipes both work perfectly in this orzo salad, offering a delicious alternative with the convenience of your air fryer.

Recipe FAQs

More Fall Inspired Recipes

• Roasted Red Pepper and Butternut Squash Soup
• Roasted Brussels Sprouts with Prosciutto
• Rosemary Roasted Root Vegetable Salad
• Pumpkin Pie Bars with Gingersnap Crust
• Apple Crisp Baked Apples
• Cranberry Orange Muffins

If you try this Fall Orzo Salad recipe, I’d love to hear your feedback in the comments section below! Let me know what you think of this hearty autumn salad!

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