This Fall Orzo Salad with Apple Cider Vinaigrette is loaded with autumn favorites including roasted butternut squash, Brussels sprouts, chopped kale, pumpkin seeds, dried cranberries and goat cheese! The orzo keeps this salad light enough for a holiday side dish, but the add ins make it hearty enough for a meal. The homemade apple cider vinaigrette with maple syrup and dijon mustard is also easy to make and adds a sweet and tangy flavor. This salad is well suited to making in advance so the ingredients have time to absorb the vinaigrette. It’s the perfect seasonal salad to make for Thanksgiving or Christmas!
If you love orzo salads, you’ll also want to try this Greek orzo salad or this Italian orzo salad. Both are year round favorites for us!
Table of contents
Key ingredients and substitutions
Below are some of the key ingredients for this recipe, including ingredient notes and recommended substitutions. Please visit the recipe card at the end of this post for the exact ingredients and quantities used.
- Orzo – This salad calls for 1 ½ cups of uncooked orzo pasta. It might not look like a lot, but it doubles in size when it cooks.
- Butternut squash – You’ll need 2 cups of cubed butternut squash. This is about half of a small squash. Make sure to cut the squash into 1/2-inch cubes so it roasts quickly. If you’re not a fan of peeling and cutting a squash, you can buy pre-cut squash cubes, or you can check out all my tips on how to peel and cut butternut squash.
- Brussels sprouts – Choose small ones as they roast faster and are less likely to taste bitter. Cut them in half and roast them cut side down.
- Kale – I like to use curly kale. Just make sure to chop it into small pieces and massage it before adding it to the salad. Otherwise, the leaves will be a bit tough. Other greens like spinach or arugula work too, but kale holds up better to the dressing so it works best for making this salad in advance.
- Pumpkin seeds – These add a little crunch to the salad. I prefer to use raw pumpkin seeds, but you can also use roasted. Chopped pecans also work well for a bit of crunch.
- Dried cranberries – These add a pop of tart and sweet flavor to the salad. If you prefer more sweet and less tart, golden raisins are a great substitute.
- Goat cheese – The creamy and tangy flavor pairs well with the other ingredients, especially the apple cider vinaigrette
- Homemade vinaigrette – This is a simple recipe and just requires extra virgin olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic powder and salt.
How to make this fall orzo salad (step-by-step with photos)
Once you have your squash and Brussels sprouts prepped, the rest of this recipe comes together quickly!
Tips for recipe success
- Cut your squash into 1/2-inch cubes and keep your Brussels sprouts small. This will ensure they both roast quickly (in less than 20 minutes) and at the same rate.
- Roast the squash and Brussels sprouts until just tender and space them out. If they’re too close together, they will steam instead of roast and end up mushy in the salad.
- Don’t skimp on the vinaigrette! It might look like a lot, but the orzo absorbs most of it.
Short on oven space – use the air fryer!
If you’re making this salad around the holidays, oven space may be in high demand. If this is the case for you, just roast the Brussels sprouts and squash separately in the air fryer. This air fryer maple pecan Brussels sprouts recipe and these air fryer butternut squash cubes work perfectly in this orzo salad.
Recipe FAQs
Yes! This salad tastes best after the ingredients have had a chance to sit together in the fridge for a few hours. You can make and assemble the salad the day before serving, or you can prep all of the ingredients a day in advance, and assemble a few hours before your meal. If assembling everything a day in advance, I recommend reserving a little of the vinaigrette and tossing it with the salad just before serving.
While it will last 4-5 days if stored covered in the fridge, I think this salad tastes best within the first 2 days of making it.
More fall inspired recipes
- Roasted Red Pepper and Butternut Squash Soup
- Roasted Brussels Sprouts with Prosciutto
- Roasted Root Vegetable Salad
If you make this recipe, I’d love to hear what you think in the comments below!
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Print
Fall Orzo Salad with Apple Cider Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Salad
- Method: Roast
- Cuisine: American, Canadian
- Diet: Vegetarian
Description
This Fall Orzo Salad is sweet, savory and tangy with roasted butternut squash and Brussels sprouts and a homemade apple cider vinaigrette!
Ingredients
For the orzo salad:
- 1 1/2 cups dry orzo pasta
- 2 cups butternut squash cubes (1/2 inch pieces)
- 2 cups Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups kale, chopped small and massaged
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
For the apple cider vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 2 teaspoons dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
Instructions
- Preheat oven to 425F. Place the squash and Brussels sprouts on a large sheet pan. Drizzle with olive oil and then toss with the salt, garlic powder, onion powder and pepper until well coated.
- Make sure the squash and Brussels sprouts are spread out on the pan. The Brussels sprouts should also be cut side down. Roast for 18-20 minutes, or until just fork tender.
- While the squash and Brussels sprouts roast, cook the orzo al dente. Drain, rinse with cold water and drain again.
- During this time, you can also make the vinaigrette. Just add all of the ingredients to a jar, seal and shake until combined.
- Once roasted, remove the squash and Brussels sprouts from the oven and let cool slightly.
- In a large bowl, add the orzo, butternut squash, Brussels sprouts, massaged kale, pumpkin seeds, dried cranberries and goat cheese. Toss to combine.
- Pour the vinaigrette over the salad and toss again until everything is well coated. Let sit in the fridge for a few hours before serving.
Notes
- I don’t recommend using large Brussels sprouts. They take longer to roast and can sometimes taste bitter.
- If the squash and Brussels sprouts are crowded on the sheet pan, they will steam instead of roast and could end up mushy. Make sure you use a large enough sheet pan so you can spread them out.
- Chop the kale into small pieces and massage it before adding it to the salad. This will ensure it’s tender and not tough in the salad.
- Don’t skimp on the vinaigrette. It might look like a lot, but the orzo absorbs most of it. If you’re making this salad a day ahead, you can reserve a little vinaigrette to pour over the salad just before serving.
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