The Perfect Autumn Orzo and Butternut Squash Salad Recipe

Autumn orzo refines simple ingredients into a culinary celebration of seasonal comfort.

Sweet butternut squash mingles with tender pasta, creating a harmonious blend of textures and warmth.

Hearty grains and roasted vegetables dance together in a symphony of autumn-inspired flavors.

Each forkful promises a delightful journey through fall’s most beloved ingredients.

Vibrant colors and rich notes elevate this dish from ordinary to extraordinary.

Balanced and sophisticated, the salad speaks to both comfort and elegance.

This recipe invites you to savor the essence of the season.

How to Prepare an Autumn Orzo Salad Everyone Will Crave

Step 1: Warm Up the Oven

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Step 2: Prepare Butternut Squash

• Cinnamon
• Nutmeg
• Olive oil
• Maple syrup
• Salt
• Pepper

Ensure squash is evenly coated.

Step 3: Roast the Squash

Spread seasoned squash on the prepared baking sheet. Roast for 20-25 minutes until tender and golden. Stir halfway through cooking.

Step 4: Cook Orzo Perfectly

Bring salted water to a boil in a large pot. Cook orzo according to package instructions until al dente.

Step 5: Cool and Dress Orzo

Drain cooked orzo. Drizzle with olive oil and set aside to cool completely.

Step 6: Create Zesty Vinaigrette

• Apple cider vinegar
• Maple syrup
• Dijon mustard
• Minced garlic
• Salt
• Pepper

Shake vigorously until well mixed.

Step 7: Toast Nutty Crunch

In a small dry skillet over medium-low heat, toast almonds and pepitas. Stir frequently until golden brown.

Step 8: Assemble Salad Ingredients

• Cooled orzo
• Chopped kale leaves
• Scallions
• Shallot
• Crumbled feta
• Toasted nuts
• Dried cherries
• Parsley

Gently fold in roasted butternut squash.

Step 9: Dress and Season

Add vinaigrette to taste. Season with additional salt and pepper. Gently mix to blend ingredients evenly.

Tips to Keep Orzo and Squash Salad Vibrant and Flavorful

• Roast Squash Right: Ensure even cooking by cutting butternut squash into uniform, bite-sized cubes for consistent caramelization and texture.
• Toast Nuts Carefully: Watch nuts closely while toasting; they can burn quickly, so keep stirring and remove from heat when they turn golden and fragrant.
• Massage Kale Gently: Soften kale leaves by massaging with a bit of olive oil to reduce bitterness and improve overall salad texture.
• Chill for Flavor: Let the salad rest in the refrigerator for 30 minutes before serving to allow flavors to meld and develop a more complex taste profile.
• Customize Creatively: Swap dried cherries with cranberries or add roasted pomegranate seeds for extra autumn-inspired bursts of flavor and color.

How to Store and Enjoy This Salad Again and Again

• Store Leftovers
• Refrigerate the autumn orzo salad in an airtight container for 3-4 days. Separate wet ingredients like vinaigrette from the salad to prevent sogginess. Store nuts and feta on the side to maintain their crispness and texture.
• Reheat Method
• Gently warm the orzo and butternut squash in a skillet over medium-low heat, stirring occasionally to distribute heat evenly. Add a splash of olive oil to restore moisture and prevent drying. Avoid microwaving to preserve the salad's delicate textures and flavors.
• Freezing Option
• Freeze the roasted butternut squash and orzo separately for up to 2 months. Thaw in the refrigerator overnight before combining with fresh ingredients.

What Pairs Perfectly with Autumn Butternut Orzo Salad

• Pair with Spiced Autumn Cider: Enhance the warm, cozy flavors of the orzo salad with a crisp, spiced apple cider that mirrors the cinnamon and nutmeg notes in the dish.
• Match with Pinot Noir: Select a light-bodied red wine with earthy undertones that complement the roasted butternut squash and nutty almonds, creating a harmonious flavor profile.
• Serve alongside Hearty Sourdough: Offer a rustic, crusty bread to soak up the tangy vinaigrette and provide a textural contrast to the soft orzo and tender squash.
• Complement with Herbal Tea: Finish the meal with a soothing chamomile or sage tea that echoes the herbaceous parsley and brings a gentle warmth to the palate.

Warm and Cool Variations on Autumn Squash Salad

• Fall Harvest Remix: Swap butternut squash with roasted sweet potatoes and add pomegranate seeds for extra color and tangy bursts.
• Mediterranean Medley: Replace feta with goat cheese, introduce sun-dried tomatoes, and sprinkle za'atar spice blend for a Middle Eastern-inspired version.
• Protein Power Bowl: Mix in grilled chicken or crispy chickpeas to transform the salad into a hearty main course with added protein and texture.
• Winter Warmth Edition: Include roasted Brussels sprouts, swap dried cherries for cranberries, and drizzle with a touch of balsamic reduction for deeper winter flavors.

Why Autumn Orzo and Butternut Squash Salad Feels Like Fall

• Savor Seasonal Comfort: This autumn orzo salad captures the essence of fall with roasted butternut squash, warming spices like cinnamon and nutmeg, creating a cozy dish that hugs your taste buds with rich, comforting flavors.
• Texture Triumph: The recipe delivers a delightful mix of textures – creamy roasted squash, chewy orzo, crunchy toasted almonds and pepitas, and soft crumbled feta – ensuring every bite is an exciting adventure for your palate.
• Quick and Wholesome Meal Prep: Packed with nutritious ingredients and easily assembled in under 45 minutes, this salad is perfect for busy weeknights, meal prepping, or bringing to potlucks, offering maximum flavor with minimal effort.
• Versatile Flavor Canvas: The flexible vinaigrette and mix-in options allow creative customization, making it simple to adapt the salad to personal preferences or use whatever ingredients you have on hand.

Seasonal Ingredients That Make This Salad Pop

• Butternut Squash: Sweet autumn vegetable with rich, nutty flavor that roasts beautifully and adds hearty texture to the salad.
• Orzo: Small rice-shaped pasta that serves as a delicate base for the salad, providing a smooth and light foundation.
• Kale: Robust leafy green that brings nutrition and earthy crunch to the autumn-inspired dish.
• Almonds, Pepitas: Crunchy toasted nuts that add nutty depth and provide delightful textural contrast to the soft ingredients.
• Dried Cherries: Sweet-tart dried fruit that introduces bursts of intense flavor and chewy texture.
• Feta Cheese: Tangy, crumbly cheese that offers a salty and creamy element to balance other ingredients.
• Cinnamon, Nutmeg: Warm autumn spices that complement the butternut squash and create a cozy flavor profile.
• Parsley, Scallions, Shallot: Fresh herbs and alliums that provide bright, sharp notes and aromatic complexity.
• Apple Cider Vinegar, Maple Syrup, Dijon Mustard, Olive Oil: Ingredients that create a balanced, sweet-tangy vinaigrette with smooth emulsification.
• Salt, Pepper: Essential seasonings that enhance and balance all the dishs flavors.

Autumn Orzo and Butternut Squash Salad Recipe

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4.5 from 9 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Crisp autumn flavors dance in this hearty orzo and butternut squash salad, blending Mediterranean warmth with seasonal comfort. Sage-roasted squash, toasted pine nuts, and tangy feta create a harmonious dish you’ll crave throughout the cool harvest months.

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Ingredients

Scale 1x2x3x

Vegetables:

• 1 butternut squash
• 1 cup kale, chopped

Pasta and Grains:

• 1 cup orzo

Dressing and Seasonings:

• ½ cup (120 milliliters) extra virgin olive oil
• 3 tablespoons (45 milliliters) apple cider vinegar
• 2 teaspoons (10 milliliters) maple syrup
• 1 teaspoon (5 milliliters) dijon mustard
• 1 clove garlic, finely chopped or grated
• ¾ teaspoon (4 grams) salt
• Freshly cracked black pepper

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Instructions

1. Heat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a large rimmed baking sheet with parchment paper.
2. Toss butternut squash cubes with ground cinnamon, freshly grated nutmeg, extra virgin olive oil, pure maple syrup, kosher salt, and freshly cracked black pepper until uniformly coated.
3. Arrange seasoned squash pieces in a single layer on prepared baking sheet, ensuring they are not overcrowded to promote even roasting.
4. Roast squash for 20-25 minutes, rotating the pan midway through cooking time, until pieces are caramelized and fork-tender.
5. Simultaneously, bring a large pot of salted water to rolling boil and cook orzo pasta according to package directions until perfectly al dente.
6. Drain orzo in a colander, then transfer to a mixing bowl and drizzle with additional olive oil to prevent sticking, allowing pasta to cool completely.
7. Create vinaigrette by whisking apple cider vinegar, maple syrup, dijon mustard, minced garlic, salt, and pepper in a glass jar until emulsified.
8. In a dry skillet over medium-low heat, carefully toast raw almonds and pepitas, stirring continuously until they turn golden brown and become fragrant.
9. Combine cooled orzo with chopped kale, sliced scallions, minced shallot, crumbled feta cheese, toasted nuts, dried cherries, and fresh parsley in a large serving bowl.
10. Gently fold roasted butternut squash into the mixture, drizzling vinaigrette to taste and seasoning with additional salt and pepper as desired.
11. Toss ingredients delicately to ensure even distribution of flavors and textures before serving at room temperature.

Notes

• Spice up your autumn meal with this vibrant, hearty salad bursting with seasonal flavors and textures.
• Roasting butternut squash brings out its natural sweetness, creating a caramelized foundation that elevates the entire dish.
• Toasting nuts adds a delightful crunch and deepens their nutty essence, transforming this simple salad into a gourmet experience.
• Homemade vinaigrette provides a tangy, sweet balance that ties together the rich ingredients with bright, refreshing notes.
• Feta cheese crumbles contribute a creamy, salty element that perfectly complements the earthy kale and sweet roasted squash.
• Dried cherries offer unexpected bursts of concentrated sweetness, making each bite a delightful surprise.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 330 kcal
• Sugar: 1 g
• Sodium: 125 mg
• Fat: 36 g
• Saturated Fat: 5 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: <1 g
• Cholesterol: 0 mg