This Fall Orzo Salad celebrates autumn produce from the farmers market—think roasted squash and Brussels sprouts—combined with tender orzo and a bright balsamic vinaigrette. It’s simple to prepare, full of texture and flavor, and flexible enough to serve warm, room temperature, or chilled.
Why You’ll Love This Fall Pasta Salad
Pasta salads aren’t only for summer. I wanted a cozy, seasonal version of my popular rainbow orzo salad that highlights roasted fall vegetables and a golden balsamic dressing. After testing a few variations, I landed on a combination of roasted butternut squash, Brussels sprouts, orzo, kale, toasted pepitas, goat cheese, and dried cranberries. The balsamic vinaigrette adds depth without too much sweetness.
This salad is made from simple, seasonal ingredients you can find at a farmers market or in your CSA box. It’s equally suited to a casual lunch or a holiday spread and looks beautiful when tossed together.
Ingredients
For the salad
- Butternut squash: peeled and diced, or use pre-cut squash for convenience.
- Brussels sprouts: sliced or quartered so they roast in the same time as the squash.
- Extra virgin olive oil: for roasting and finishing.
- Orzo: any brand will work; substitute small pasta, pearl couscous, quinoa, or farro if you prefer.
- Kale: washed and roughly chopped; spinach, arugula, or Swiss chard are good alternatives.
- Dried cranberries: for a pop of color and tang.
- Pepitas: toasted for crunch; sunflower seeds or chopped pecans also work.
- Goat cheese: crumbled; feta or shaved Parmesan are fine swaps.
- Sea salt and pepper: to taste.
For the balsamic dressing
- Extra virgin olive oil: the base of the dressing.
- Golden balsamic vinegar: lighter and fruitier, though regular balsamic is fine.
- Maple syrup: a touch of sweetness; honey works too.
- Dijon mustard: helps emulsify and adds depth.
- Sea salt and pepper: to taste.
The full ingredient amounts are listed in the recipe card below.
How to Make Fall Orzo Salad
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Arrange the diced butternut squash on one side of the baking sheet and the prepared Brussels sprouts on the other. Drizzle with olive oil, season with sea salt, toss to coat, and spread into a single layer. Roast for about 20 minutes, flipping once, until vegetables are tender and golden.
- While the vegetables roast, bring a medium pot of salted water to a boil and cook the orzo until al dente according to package directions. Drain and rinse under cold water until it reaches room temperature.
- Whisk the dressing ingredients in a small bowl or jar until emulsified.
- Place the chopped kale in a large bowl with about 1 teaspoon of dressing. Massage the kale with your hands for 1–2 minutes until it softens and loses bitterness. Add the cooled orzo, roasted vegetables, dried cranberries, pepitas, and goat cheese. Drizzle with more dressing and toss gently to combine.
- Adjust seasoning with sea salt and pepper, then serve.
Nicole’s Cooking Tips
- Massage the kale: a brief 1–2 minute massage with a little dressing softens the leaves and improves texture.
- Toast the pepitas: a quick toast in a dry skillet enhances their nutty flavor and adds crunch.
- Use pre-cut squash: saves time when you’re juggling weeknight tasks.
- Cook orzo al dente: it will soften a bit more when tossed with dressing and vegetables.
- Refresh leftovers: the orzo absorbs dressing in the fridge—add a drizzle of olive oil or extra dressing before serving.
Variations
This salad is highly adaptable—use what you have and what’s in season.
- Add protein: chickpeas, grilled chicken, or shrimp make it a heartier main dish.
- Swap the squash: try roasted sweet potato, acorn, delicata, honeynut squash, or pumpkin.
- Add more vegetables: red onion, arugula, shallots, beets, or roasted broccoli work well—aim for about 2½ cups of roasted veggies total.
- Change the greens: spinach, arugula, or Swiss chard are good alternatives to kale.
- Mix in fruit: pomegranate seeds, chopped apples, or diced pears add sweetness and color.
- Try a different dressing: golden balsamic is my favorite, but apple cider vinaigrette is a bright option.
- Make it gluten-free: use a gluten-free orzo or substitute quinoa.
Serving Suggestions
This salad is satisfying on its own for lunch, or serve it as a side alongside roasted proteins or soups. It travels well for potlucks and works nicely on a Thanksgiving or Friendsgiving table.
Make Ahead and Storage
To make ahead: roast the vegetables, cook the orzo, and make the dressing up to a day in advance. Store components separately in the refrigerator and combine before serving.
To store: keep leftovers in an airtight container for up to 3 days. The orzo will absorb dressing over time—refresh with a little olive oil or extra dressing before serving.
Frequently Asked Questions (FAQ’s)
Yes. Roast the vegetables and cook the orzo a day ahead, then toss everything together before serving. It’s delicious warm, at room temperature, or chilled.
Absolutely. Golden balsamic is slightly milder in color and flavor, but regular balsamic will work well.
Either is fine. Serve it warm with just-roasted vegetables, at room temperature, or chilled—each is delicious.
More Fall Salad Recipes
- Kale Apple Cheddar Salad
- Apple Manchego Salad
- Parmesan Brussels Sprouts Salad
- Fall Kale Salad with Sweet Potato
- Apple Arugula Salad with Maple Vinaigrette
If you make this recipe, please come back to leave a rating and a comment—I’d love to hear how it turns out.