Description
Looking for a warm, comforting, and flavor-packed dish to celebrate the season? This Best Fall Harvest Orzo Salad is your perfect go-to! It combines tender orzo pasta with caramelized butternut squash, roasted Brussels sprouts, sweet red onions, and creamy goat cheese. Perfect for cozy fall dinners, easy lunches, or as a colorful side dish for holiday gatherings. Packed with fiber, flavor, and seasonal produce, it’s one of the best quick dinner ideas or healthy comfort food options you’ll ever try.
Ingredients
1 1/2 cups orzo pasta
2 cups butternut squash, peeled and cubed
1 1/2 cups Brussels sprouts, halved
1 medium red onion, sliced
1/2 cup goat cheese, crumbled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley or thyme
Instructions
1. Preheat oven to 400°F (200°C).
2. Spread cubed butternut squash, halved Brussels sprouts, and sliced red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast vegetables for 25-30 minutes, flipping halfway, until golden and tender.
4. While vegetables roast, cook orzo in salted boiling water according to package instructions. Drain and rinse with cool water.
5. (Optional) Whisk together 2 tbsp olive oil, 1 tbsp lemon juice or apple cider vinegar, 1 tsp Dijon mustard, and a pinch of salt for a quick vinaigrette.
6. In a large bowl, combine cooked orzo, roasted vegetables, goat cheese (reserve a bit for topping), and chopped herbs. Toss gently.
7. Add dressing if using, and adjust seasoning with salt and pepper.
8. Transfer to a serving dish, garnish with extra goat cheese and herbs, and serve warm, room temperature, or chilled.
Notes
Cut vegetables uniformly to ensure even roasting.
Toss ingredients while still warm so the goat cheese melts slightly into the pasta.
Let the salad sit for 10-15 minutes before serving for the flavors to meld beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: fall salad, orzo salad, healthy dinner, roasted vegetables, quick recipe