Fall Harvest Orzo Pasta Salad is the kind of dish that shows up once and gets requested for every gathering after that.
Tiny orzo pasta gets tossed with cinnamon roasted butternut squash, sweet dried cranberries, toasted pecans, and crumbled feta, all pulled together with a maple balsamic vinaigrette.
It comes together in under an hour, and it tastes even better after an hour in the fridge.
I love bringing it to potlucks because it holds up well at room temperature and disappears fast.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
This salad started as a way to use up the last of my garden squash before the frost hit.
Now it is one of the first things I make once the air turns crisp, right alongside my classic orzo pasta salad, which is where this fall spin originally came from.
Why You’ll Love This Fall Harvest Orzo Pasta Salad
This salad hits every note you want from a fall side dish. It is sweet, savory, a little tangy, and full of texture from the pecans and squash.
It also travels beautifully, which makes it my go to for Thanksgiving and holiday potlucks.
Another favorite along these lines is my Kale And Roasted Butternut Squash Salad, which shares the same roasted squash base.
- Comes together with simple, easy to find ingredients
- Perfect make ahead dish for busy holiday weeks
- Works as a hearty side or a light vegetarian main
- Balances sweet, savory, and tangy flavors in every bite
- Easily adaptable for gluten free or dairy free diets
- Just as good served warm, room temperature, or chilled
Ingredients
Every ingredient here earns its place, from the caramelized squash to the tangy feta.
Nothing is filler, and nothing is hard to track down at a regular grocery store.
- 1 small butternut squash, peeled and cut into 1/2 inch cubes (about 3 cups)
- 2 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- 1 1/2 cups orzo pasta
- 2 cups baby kale or baby spinach, roughly chopped
- 2/3 cup dried cranberries
- 1/2 cup pecans, toasted and roughly chopped
- 3/4 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
For a similar mix of roasted vegetables and pasta, check out my Marinated Fall Vegetable Pasta Salad as well.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few reliable basics that make the process smoother.
- Rimmed baking sheet
- Parchment paper
- Large stockpot
- Colander
- Large mixing bowl
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups and spoons
This pairs beautifully with my Cranberry Pecan Salad if you want another dish that leans on the same pantry staples.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this salad.
They are not required, but they genuinely make the process easier and the final dish taste better.
1. Rimmed Half Sheet Baking Pan
A heavy duty half sheet pan roasts the squash evenly without any hot spots, so you get that caramelized edge on every cube.
It also holds up to high oven temperatures far better than a flimsy cookie sheet. I use mine several times a week, not just for this salad.
2. Aged Balsamic Vinegar
A good aged balsamic vinegar makes a noticeable difference in the vinaigrette, adding depth and a slight sweetness that cheaper versions do not have.
It is worth the small splurge for a dressing this simple, since the vinegar flavor really comes through.
3. French Feta Cheese Block
Buying a block of feta and crumbling it yourself gives you a creamier texture and better flavor than the pre-crumbled bags, which tend to be dry.
French feta in particular has a milder, less salty profile that works nicely against the sweet cranberries and squash.
4. Raw Pecan Halves
Toasting your own raw pecan halves at home gives you a fresher, more fragrant nut than anything pre-roasted and salted.
It only takes a few minutes in a dry skillet, and the flavor payoff is significant.
For more cozy squash based dishes, my Roasted Butternut Squash Soup uses many of the same roasting techniques as this salad.
Step-by-Step Instructions: How to Make Fall Harvest Orzo Pasta Salad
1. Roast the Butternut Squash
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Add the cubed butternut squash to the sheet pan and drizzle with 1 tablespoon of olive oil.
- Sprinkle with the ground cinnamon, a generous pinch of salt, and a few cracks of black pepper.
- Toss the squash with your hands or a spatula until every piece is evenly coated.
- Spread the squash into a single layer, making sure the pieces are not touching so they roast instead of steam.
- Roast for 25 to 30 minutes, stirring once halfway through, until the squash is fork tender and lightly caramelized at the edges.
- Remove from the oven and set aside to cool slightly while you prepare the rest of the salad.
2. Cook the Orzo
- While the squash roasts, bring a large pot of generously salted water to a rolling boil.
- Add the orzo pasta and cook according to the package instructions, usually 8 to 9 minutes, stirring occasionally so it does not clump or stick to the bottom of the pot.
- Taste a piece near the end of cooking to make sure it is al dente, meaning tender but still slightly firm to the bite.
- Drain the orzo in a colander and rinse briefly under cold water to stop the cooking process and cool it down quickly.
- Shake off the excess water and set the orzo aside to drain fully while you finish the other components.
3. Toast the Pecans
- Add the chopped pecans to a dry skillet over medium heat, with no oil or butter needed.
- Toast for 3 to 4 minutes, stirring or shaking the pan frequently so the nuts toast evenly and do not scorch.
- You will know they are ready once they smell fragrant and toasty and have darkened slightly in color.
- Immediately transfer the pecans to a plate to cool, since they can burn quickly if left in the hot pan.
4. Make the Maple Balsamic Vinaigrette
- In a small bowl or jar, combine the balsamic vinegar, pure maple syrup, Dijon mustard, and minced garlic.
- Whisk together until the mustard and maple syrup are fully incorporated into the vinegar.
- While whisking continuously, slowly drizzle in the remaining tablespoon of olive oil to emulsify the dressing.
- Season with a pinch of salt and black pepper, then taste and adjust the sweetness or acidity to your liking.
- Set the vinaigrette aside so the flavors can meld while you assemble the salad.
5. Assemble the Salad
- Add the fully cooled orzo to a large mixing bowl.
- Add the chopped baby kale or spinach and toss to combine, allowing the residual warmth of the orzo to slightly soften the greens.
- Gently fold in the roasted butternut squash, being careful not to mash the tender pieces.
- Add the dried cranberries, toasted pecans, and thinly sliced red onion, tossing everything together until evenly distributed.
- Pour about three quarters of the maple balsamic vinaigrette over the salad and toss gently to coat.
- Taste and add the remaining vinaigrette if you prefer a more heavily dressed salad.
6. Add the Feta and Serve
- Sprinkle the crumbled feta cheese over the top of the salad just before serving, folding it in very gently.
- Adding the feta last keeps the crumbles intact instead of blending into the dressing.
- Serve immediately at room temperature, or chill for at least 30 minutes for a cold version of the salad.
If you want another warm spiced dish for the same table, my Pumpkin Salad With Feta And Walnuts follows a similar flavor profile.
Tips for The Best Fall Harvest Orzo Pasta Salad
A few small details make a big difference in how this salad turns out. Keep these in mind as you cook.
- Cut the butternut squash into evenly sized cubes so every piece roasts at the same rate
- Do not skip rinsing the orzo, since it stops the pasta from continuing to cook and turning mushy
- Let the roasted squash cool slightly before adding it to the salad so it does not wilt the greens too much
- Add the feta at the very end so the crumbles stay intact instead of melting into the warm pasta
- Taste your vinaigrette before adding it all, since balsamic vinegars vary quite a bit in sweetness
- Toast the pecans yourself rather than buying pre-toasted nuts for the freshest flavor
For a similar approach to roasting and dressing seasonal vegetables, my Brussels Sprout Salad With Maple Mustard Dressing uses the same technique.
Serving Suggestions
This salad is versatile enough to serve alongside almost any fall or holiday main dish.
It also stands well on its own as a light vegetarian lunch.
You might also enjoy it next to: Apple Fennel Salad for a lighter, crisper contrast on the table.
- Roasted turkey or herb roasted chicken for a Thanksgiving spread
- Grilled pork tenderloin or apple glazed pork chops
- Warm crusty bread and softened butter
- A simple green salad for a lighter combination
- Sparkling apple cider or a crisp white wine for holiday gatherings
Variations of Fall Harvest Orzo Pasta Salad
This recipe is easy to tweak based on what you have on hand or what your family prefers.
Here are a few ways I like to switch it up.
- Swap the butternut squash for roasted sweet potatoes or acorn squash
- Use goat cheese instead of feta for a creamier, tangier finish
- Add diced apple or pear for extra crunch and sweetness
- Swap pecans for toasted pumpkin seeds or walnuts
- Add shredded rotisserie chicken to turn it into a full meal
- Use gluten free orzo or a small gluten free pasta shape to make it gluten free
My Farro Salad With Apples And Nuts is a great grain based alternative if you want to switch up the base entirely.
Storage and Reheating
This salad stores well, which makes it a great option for meal prep or make ahead holiday planning.
Just keep a few things in mind to keep it fresh.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- If meal prepping, keep the vinaigrette separate and toss just before serving for the best texture
- The orzo may absorb some of the dressing over time, so add a splash of olive oil or extra vinaigrette when serving leftovers
- This salad is best served cold or at room temperature and does not need to be reheated
- This recipe is not recommended for freezing, since the squash and greens do not hold their texture well after thawing
For more make ahead holiday inspiration, take a look at my fall dinner recipes roundup.
Nutritional Facts
| Nutritional Facts (per serving) | |
|---|---|
| Calories | 310 |
| Carbohydrates | 38g |
| Protein | 8g |
| Fat | 15g |
| Fiber | 4g |
| Sugar | 13g |
| Sodium | 290mg |
Values are estimates and will vary based on exact ingredients and portion sizes used.
You can find a similarly detailed breakdown on my cold pasta salad recipes page.
Health Benefits of Key Ingredients
Beyond tasting great, this salad brings some genuine nutritional value to the table.
A few of the standout ingredients are worth a closer look.
Butternut squash is rich in vitamin A and fiber, supporting eye health and digestion.
Pecans provide heart healthy fats and plant based protein, while dried cranberries add antioxidants along with their natural sweetness.
- Butternut squash: high in vitamin A, vitamin C, and dietary fiber
- Pecans: source of monounsaturated fats and magnesium
- Dried cranberries: contain antioxidants that support immune health
- Feta cheese: provides calcium and protein in moderate portions
- Kale or spinach: rich in vitamin K and iron
- Olive oil: contains heart healthy monounsaturated fats
For another nutrient dense fall option, my Pear And Blue Cheese Salad leans on a similar mix of produce and healthy fats.
FAQs About Fall Harvest Orzo Pasta Salad
1. Can I make this salad ahead of time?
Yes, this salad actually tastes better after an hour or two in the fridge, since the flavors have time to meld together.
For the best texture, add the feta cheese right before serving instead of the day before.
2. What can I use instead of orzo?
Small pasta shapes like ditalini, pearl couscous, or even quinoa work well as substitutes.
Just cook them according to their own package instructions before combining with the other ingredients.
3. Can I make this salad vegan?
You can easily make this vegan by omitting the feta cheese or swapping it for a plant based feta alternative.
The rest of the ingredients are naturally dairy free and plant based.
4. Is this salad served warm or cold?
It works well either way, which is part of what makes it so versatile.
I usually serve it at room temperature, but leftovers are just as good served chilled straight from the fridge.
5. How do I keep the orzo from getting mushy?
Cook the orzo just until al dente and rinse it under cold water right after draining.
This stops the cooking process and keeps the texture firm rather than soft.
Another favorite: Chicken Pasta Salad
Fall Harvest Orzo Pasta Salad
Ingredients
- 1 small butternut squash peeled and cut into 1/2 inch cubes (about 3 cups)
- 1 tablespoon extra virgin olive oil divided
- 1/2 teaspoon ground cinnamon
- salt and black pepper to taste
- 1 1/2 cups orzo pasta
- 2 cups baby kale or baby spinach roughly chopped
- 2/3 cup dried cranberries
- 1/2 cup pecans toasted and roughly chopped
- 3/4 cup crumbled feta cheese
- 1/4 cup red onion thinly sliced
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1 tablespoon extra virgin olive oil remaining tablespoon
Equipment
- Rimmed baking sheet
- Parchment paper
- Colander
- Large mixing bowl
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Method
- Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon olive oil, cinnamon, salt, and pepper, then spread in a single layer.
- Roast for 25 to 30 minutes, stirring once halfway through, until fork tender and lightly caramelized at the edges. Set aside to cool slightly.
- Bring a large pot of generously salted water to a boil. Cook orzo according to package instructions, usually 8 to 9 minutes, until al dente.
- Drain orzo in a colander and rinse briefly under cold water to stop the cooking process. Shake off excess water and set aside to drain fully.
- Add chopped pecans to a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently, until fragrant and slightly darkened.
- Transfer pecans to a plate to cool immediately to prevent burning.
- In a small bowl or jar, combine balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Whisk until fully incorporated.
- While whisking continuously, slowly drizzle in the remaining tablespoon of olive oil to emulsify. Season with salt and pepper, then taste and adjust sweetness or acidity.
- Add cooled orzo to a large mixing bowl. Add chopped baby kale or spinach and toss to combine, allowing residual warmth to slightly soften the greens.
- Gently fold in roasted butternut squash, dried cranberries, toasted pecans, and thinly sliced red onion until evenly distributed.
- Pour about three quarters of the maple balsamic vinaigrette over the salad and toss gently to coat. Taste and add remaining vinaigrette if desired.
- Sprinkle crumbled feta cheese over the top just before serving, folding it in very gently to keep crumbles intact.
- Serve immediately at room temperature, or chill for at least 30 minutes for a cold version.
Nutrition
Notes
- Cut the butternut squash into evenly sized cubes so every piece roasts at the same rate.
- Do not skip rinsing the orzo, since it stops the pasta from continuing to cook and turning mushy.
- Let the roasted squash cool slightly before adding it to the salad so it does not wilt the greens too much.
- Add the feta at the very end so the crumbles stay intact instead of melting into the warm pasta.
- Taste your vinaigrette before adding it all, since balsamic vinegars vary quite a bit in sweetness.
- Toast the pecans yourself rather than buying pre-toasted nuts for the freshest flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If meal prepping, keep the vinaigrette separate and toss just before serving for the best texture.
- The orzo may absorb some of the dressing over time, so add a splash of olive oil or extra vinaigrette when serving leftovers.
- This recipe is not recommended for freezing, since the squash and greens do not hold their texture well after thawing.
- Swap butternut squash for roasted sweet potatoes or acorn squash; use goat cheese instead of feta; add diced apple or pear; swap pecans for pumpkin seeds or walnuts; add shredded rotisserie chicken; use gluten free orzo for a gluten free version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Fall Harvest Orzo Pasta Salad has become one of those recipes I make on repeat once the weather cools down.
It is easy enough for a weeknight side but pretty enough for a holiday table.
I hope this one earns a permanent spot in your fall recipe rotation.
If you give it a try, I would love to hear how it turned out, so leave a comment below or share a photo with me.
Recommended:
- Roasted Beet And Goat Cheese Salad
- Sweet Potato Salad Recipe
- Christmas Salad Recipes
- Spinach Gorgonzola Salad Recipe
- Fall Soup Recipes
