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Fall Harvest Orzo Salad

Fall Harvest Orzo Salad with roasted butternut squash, apples, and feta cheese
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A vibrant and flavorful fall pasta salad with roasted butternut squash, crisp apples, prosciutto, and tangy feta in lemon-dijon vinaigrette. Perfect side dish or light lunch.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on baking sheet. Spread in single layer and roast for 20-25 minutes until tender and lightly caramelized. Let cool slightly.
  3. While squash roasts, cook orzo in large pot of salted boiling water according to package directions, about 8-10 minutes until al dente.
  4. Drain orzo and rinse immediately with cold water to stop cooking. Drain well and shake off excess water.
  5. In small bowl or jar, whisk together 1/3 cup olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined and emulsified.
  6. In large mixing bowl, combine cooled orzo, roasted butternut squash, diced apple, chopped prosciutto, feta cheese, toasted walnuts, parsley, and dried cranberries.
  7. Pour lemon-dijon vinaigrette over salad and toss gently to coat everything evenly without mashing the squash.
  8. Serve immediately or chill in refrigerator for at least 30 minutes to allow flavors to meld before serving.

Notes

  • To toast nuts, spread on baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
  • Can substitute butternut squash with sweet potatoes or acorn squash.
  • Add walnuts just before serving to keep them crunchy if making ahead.
  • Rinsing orzo with cold water prevents it from becoming gummy.

Nutrition

Find it online: https://www.benefitiany.com/fall-harvest-orzo-salad/