Description
A vibrant and hearty Best Fall Harvest Orzo Salad recipe filled with roasted butternut squash, apples, cranberries, goat cheese, and maple vinaigrette. Perfect for autumn gatherings, meal prep, or as a healthy vegetarian main dish.
Ingredients
1 ½ cups orzo pasta
2 cups diced butternut squash
1 medium apple, diced
½ cup dried cranberries
½ cup crumbled goat cheese
⅓ cup chopped pecans
¼ cup finely diced red onion
2 tablespoons olive oil (for roasting)
3 tablespoons olive oil (for vinaigrette)
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
1. Preheat the oven to 400°F. Toss diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 to 30 minutes, until golden and tender.
2. While squash roasts, bring a pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse with cold water.
3. In a bowl or jar, whisk together 3 tablespoons olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
4. In a large mixing bowl, combine the cooked orzo, roasted squash, diced apple, red onion, dried cranberries, chopped pecans, and goat cheese.
5. Pour the vinaigrette over the salad and toss gently until well combined.
6. Let the salad rest for 10–15 minutes before serving to allow flavors to meld.
Notes
The salad tastes even better the next day after flavors develop overnight.
You can swap the goat cheese with feta or blue cheese if preferred.
Toast the pecans for an extra crunch and deeper nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted + Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 10g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg