Fall Harvest Orzo Salad
A hearty and vibrant fall salad combining orzo pasta, seasonal vegetables, pecans, cranberries, and feta, dressed with a maple syrup vinaigrette.
Ingredients
Pasta and Base
- 1 cup orzo pasta You can substitute with gluten-free pasta if needed.
- 2 cups vegetable broth This will be used to cook the orzo.
Vegetables
- 1 small butternut squash, peeled and diced Uniform pieces ensure even cooking.
- 1 cup Brussels sprouts, trimmed and halved You can substitute with broccoli or sweet potatoes.
- 1 medium red onion, finely diced Adds a sweet crunch.
- 2 tablespoons fresh parsley, chopped For garnish.
Nuts and Fruits
- ½ cup dried cranberries Provides sweetness.
- ½ cup pecans, chopped Toast for extra flavor.
Dressing
- 1 tablespoon maple syrup Adds sweetness.
- 1 tablespoon apple cider vinegar For tang.
- 1 teaspoon Dijon mustard For flavor depth.
- 1 tablespoon olive oil For roasting and dressing.
- ¼ cup feta cheese, crumbled Optional for a creamy finish.
Seasoning
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- Peel and dice the butternut squash and trim the Brussels sprouts.
- Measure out all other ingredients.
Cooking the Base
- Bring vegetable broth to a boil in a medium saucepan.
- Add orzo pasta and cook according to package instructions (typically 8-10 minutes).
- Drain and set aside.
Roasting the Vegetables
- Preheat oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized.
Preparing the Dressing
- Whisk together maple syrup, apple cider vinegar, and Dijon mustard in a small bowl.
Combining Ingredients
- In a large bowl, combine cooked orzo, roasted vegetables, dried cranberries, chopped pecans, feta cheese, diced red onion, and parsley.
- Toss gently to combine.
Dressing the Salad
- Drizzle the dressing over the salad.
- Toss gently to coat.
Adjusting Seasoning
- Taste and adjust salt and pepper as necessary.
Resting and Serving
- Let the salad rest for about 15 minutes before serving.
- Serve warm or at room temperature.
Notes
Can be made ahead and stored in the refrigerator. Add the dressing just before serving for the best flavor.