Fall Harvest Orzo Salad

Fall Harvest Orzo Salad is my go-to dish when the leaves start changing and I crave something that captures the essence of autumn on a plate. This vibrant pasta salad combines roasted butternut squash, crisp apples, and salty prosciutto in a way that makes every bite feel like a celebration of the season.

I first made this orzo salad for a family potluck last October, and it disappeared so quickly that I barely got a second serving. The combination of sweet roasted squash, tangy feta, and crunchy walnuts creates layers of flavor and texture that keep everyone coming back. This Fall Harvest Orzo Salad works beautifully as a light lunch or impressive side dish, and the lemon-dijon vinaigrette ties everything together perfectly. The best part? You can prep most components ahead, making it ideal for busy weeknights or entertaining.

Simple Ingredients for Your Fall Orzo Salad

I always use fresh butternut squash when making this Fall Harvest Orzo Salad, though you can substitute pre-cut squash to save time. Pro tip: Honeycrisp or Fuji apples work best here because they hold their shape and provide the perfect sweet-tart balance.

• 8 ounces orzo pasta
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large apple (such as Honeycrisp or Fuji), cored and diced
• 4 ounces prosciutto, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped walnuts or pecans, toasted
• 1/4 cup chopped fresh parsley
• 1/4 cup dried cranberries

For the Lemon-Dijon Vinaigrette:

• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pro tip: I prefer toasting my own nuts rather than buying pre-toasted ones – the fresh, warm flavor makes a noticeable difference in this salad.

Easy Steps to Make This Orzo Salad

I recommend prepping your vinaigrette first so the flavors have time to meld while you roast the squash and cook the pasta.

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Toss the diced butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on the prepared baking sheet. Spread in a single layer – overcrowding will steam the squash instead of roasting it. Roast for 20 to 25 minutes until tender and lightly caramelized with golden brown edges. Let cool slightly before adding to the salad.

Step 3: While the squash roasts, bring a large pot of salted water to a boil. Cook the orzo according to package directions, usually 8 to 10 minutes. The orzo should be al dente with a slight bite.

Step 4: Drain the cooked orzo and rinse immediately with cold water to stop the cooking process. This prevents the pasta from becoming mushy and gummy. Drain well and shake off excess water.

Step 5: In a small bowl or jar with a tight-fitting lid, whisk together all vinaigrette ingredients until emulsified and smooth. The mixture should look creamy and well combined. Taste and adjust seasoning if needed.

Step 6: In a large mixing bowl, combine the cooled orzo, roasted butternut squash, diced apple, chopped prosciutto, crumbled feta cheese, toasted walnuts, fresh parsley, and dried cranberries. Gently fold ingredients together.

Step 7: Pour the lemon-dijon vinaigrette over the salad and toss gently to coat everything evenly. Be careful not to mash the squash – a light hand keeps the salad looking beautiful.

Step 8: Serve immediately at room temperature, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.

Pro tip: If serving later, wait to add the walnuts until just before serving to maintain their satisfying crunch.

Perfect Pairings for Fall Harvest Orzo Salad

This Fall Harvest Orzo Salad pairs wonderfully with proteins and other autumn dishes that complement its sweet and savory profile.

Roasted Chicken: The mild flavor of roasted chicken lets the salad shine while adding satisfying protein to make it a complete meal.

Grilled Pork Chops: Pork’s natural sweetness mirrors the maple vinaigrette and roasted squash, creating perfect flavor harmony.

Baked Salmon: Rich salmon provides omega-3s and a buttery texture that contrasts beautifully with the crisp apples and crunchy nuts.

Herb-Crusted Turkey Breast: This makes an excellent Thanksgiving side dish alongside traditional turkey, bringing color and freshness to your holiday table.

More Delicious Recipes to Complete Your Fall Menu

This Fall Harvest Orzo Salad pairs beautifully with other seasonal dishes that capture autumn flavors. For a complete meal experience, serve alongside our comforting Roasted Winter Vegetable Soup or hearty Autumn Wild Rice Soup for a satisfying lunch spread.

When planning dinner parties, this orzo salad works wonderfully as a side dish with protein-rich mains like our Garlic Butter Steak with Parmesan Cream Sauce or Honey Sriracha Salmon Bowls. For more pasta salad inspiration, try our fresh Mediterranean Orzo Soup or explore our complete collection in the Vegetable Orzo Soup for lighter options.

Storing Your Orzo Salad Properly

Store your Fall Harvest Orzo Salad in an airtight container in the refrigerator for up to 3 days. The salad actually tastes better after a few hours as the flavors continue to develop and meld together.

When ready to serve leftovers, bring the salad to room temperature for about 15 to 20 minutes before eating. The olive oil in the vinaigrette may solidify when cold, but it will return to its smooth consistency at room temperature.

Pro tip: I recommend adding the toasted nuts right before serving if you’re making this salad ahead. This keeps them wonderfully crunchy instead of soft. You can also pack the nuts separately if taking this to a potluck or picnic.

Common Questions About Fall Harvest Orzo Salad

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