Fall Orzo Salad

This Fall Orzo Salad is the perfect way to use all those fall veggies from the Farmer’s Market (hello squash!). It’s simple to make, full of flavor, and tossed in a light balsamic vinaigrette. Basically everything you want in a fall salad.

Why You’ll Love This Fall Pasta Salad

Pasta salads aren’t just for summer. My Rainbow Orzo Salad is the most popular recipe on Fresh Apron, so it only felt right to make a cozy fall version. 

I wanted to make sure I got this recipe perfect, so I tested a few different ways and landed on the right mix of roasted veggies, orzo, and a golden balsamic vinaigrette.

I actually started with an apple cider vinaigrette, which was good, but I ended up loving it even more with balsamic. It gives the salad a little more depth without making it too sweet.

It’s fresh and made with simple ingredients you can grab at the farmers market or in your CSA box. You can serve it warm, cold, or at room temp, and it works just as well for lunch as it does on a holiday table.

You get a little bit of everything in each bite: roasted butternut squash and brussels sprouts, cooked orzo, toasted pepitas, kale, goat cheese, and dried cranberries.

And the colors? They make me so happy every time I toss it together. You know I love a bright and colorful meal.

If you’re into fall salads, try this Apple Cranberry Quinoa Salad and this Butternut Squash Couscous Salad.

Ingredients

For the Salad

• Butternut Squash: Peel and dice the squash yourself or use pre-cut squash to save time.
• Brussels Sprouts: Cut them in slices or quarters so they take as long to cook as the squash.
• Olive Oil: Extra virgin olive oil for roasting the vegetables.
• Orzo: I like Delallo orzo pasta, but any brand you like will work here. If you can’t find orzo, try another small pasta like ditalini or even cooked quinoa, pearl couscous, or farro.
• Kale: Washed and roughly chopped. You can swap in spinach, arugula, or Swiss chard if that’s what you have.
• Dried Cranberries: They add tang and a pop of color.
• Pepitas: I love the crunch they add! Toast them in a dry skillet for a couple minutes if you have time, it makes a big difference. Sunflower seeds or pecans would also be good.
• Goat Cheese: I love its creamy flavors. If goat cheese isn’t your thing, use crumbled feta cheese or shaved parmesan cheese instead.
• Seasonings: Just sea salt and pepper.

Balsamic Dressing

• Extra Virgin Olive Oil: The base of the dressing.
• Golden Balsamic Vinegar: It’s lighter and a bit fruitier than regular balsamic, but both work perfectly.
• Maple Syrup: Just a little pure maple syrup for sweetness. You could also use honey.
• Dijon Mustard: Adds a little depth and helps the dressing emulsify.
• Sea Salt and Pepper: To taste.

*The full ingredient list with amounts is in the recipe card below.

How to Make Fall Orzo Salad

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. Place the butternut squash on one side of a large baking sheet and the Brussels sprouts on the other. Drizzle the olive oil over the veggies and lightly season with sea salt. Toss to coat and spread out to a single layer. Bake for 20 minutes, flipping halfway with a spatula, until tender and golden.

3. Bring a medium pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse under cold water for about a minute until cooled to room temperature.
4. In a small bowl or jar, whisk or shake all the dressing ingredients together until fully combined.

5. Place the kale in a large bowl with 1 teaspoon of the balsamic dressing. Using your hands, massage the kale for 1-2 minutes, until tender. Add the orzo, roasted veggies, dried cranberries, pepitas, and goat cheese. Drizzle with the balsamic dressing. Toss until combined.
6. Serve and enjoy!

Variations

There are so many ways you can make this fall orzo salad your own. Use what you like, what you have, and what’s in season.

• Add protein: Toss in chickpeas or top it with grilled chicken or shrimp to make it a full meal.
• Swap the butternut squash: Try roasted sweet potatoes, acorn squash, delicata squash, honeynut squash, or even pumpkin.
• Add more veggies: Use whatever’s left from the farmers market or your CSA box. Red onion, arugula, shallots, beets, or broccoli would all be delicious. Just keep it to about 2½ cups of roasted vegetables total.
• Change up the greens: Spinach, arugula, or Swiss chard are all good swaps for kale.
• Mix in some fruit: Pomegranate seeds, chopped apples, or diced pears add a little sweetness and extra color.
• Try a different dressing: I love it with golden balsamic vinaigrette, but it’s also great with an apple cider vinaigrette for something brighter.
• Make it gluten-free: Use gluten-free orzo.

Serving Suggestions

I’ve been loving this salad for lunch lately, but it’s also great as a main dish or side dish. It’s pretty filling as-is, or you can top it with your favorite protein.

You can definitely bring it to Thanksgiving dinner or your Friendsgiving potluck, too. It’s a fall staple that pairs well with this Honeynut Squash Soup, my Turkey Meatloaf, and other autumn favorites.

Make Ahead and Storage

To Make Ahead: If you’re planning ahead, roast the veggies, cook the orzo, and whisk the dressing up to a day ahead. Just keep everything stored separately in the fridge, then toss it all together when you’re ready to serve.

To Store: Leftovers keep well for about 3 days in an airtight container. The orzo does soak up some of the dressing as it sits, so I like to add a drizzle of olive oil or an extra spoonful of dressing before serving to freshen it up.

Frequently Asked Questions (FAQ’s)

More Fall Salad Recipes

• Kale Apple Cheddar Salad
• Apple Manchego Salad
• Parmesan Brussels Sprouts Salad
• Fall Kale Salad with Sweet Potato
• Apple Arugula Salad

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