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Fall Harvest Orzo Pasta Salad

Fall Harvest Orzo Pasta Salad

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 310 kcal

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Large stockpot
  • Colander
  • Large mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

For the Roasted Butternut Squash

  • 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

For the Salad

  • 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

For the Maple Balsamic Vinaigrette

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1ServingCalories: 310kcalCarbohydrates: 38gProtein: 8gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 290mgPotassium: 450mgFiber: 4gSugar: 13gVitamin A: 120IUVitamin C: 30mgCalcium: 12mgIron: 10mg
Keyword butternut squash orzo salad, fall harvest orzo pasta salad, make ahead pasta salad, maple balsamic vinaigrette, Thanksgiving side dish
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